This recipe for baked spinach artichoke dip is a lightened up version of the restaurant favorite. But in this take on it, spinach truly is the star of the show.
For the spinach lovers out there, there is twice the amount of spinach as in most spinach dip recipes and a lot less cream cheese. So it’s a lot less saucy and a lot more spinach-y.
I like to make spinach artichoke dip without mayo or sour cream. Instead, I add labneh or homemade instant pot yogurt.
I love substituting labneh in recipes wherever I can. This one is perfect. Labneh adds creaminess to the spinach dip without it being too heavy. Also, I get a kick out of knowing it’s good for us.
Plus, since it’s healthier, it doesn’t have to be an occasional indulgence at a restaurant. I make it quite regularly at home. It goes well with many dinners, especially Italian or Greek menus.
It’s a great recipe to have ingredients on hand for guests. Everyone loves it! It’s my parent’s favorite too. They always look forward to it when they come over.
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Ingredients Used in Deliciously Easy Baked Spinach Artichoke Dip
- Spinach — two thawed packages of frozen chopped spinach, can thaw in instant pot *see instructions in recipe card
- Artichoke Hearts — canned, rinsed and drained, excess water squeezed out, and chopped
- Cheddar Cheese — grated, you could use mozzarella instead
- Parmesan Cheese — freshly grated from a block of parmigiano reggiano
- Labneh — or homemade instant pot yogurt, or Greek Yogurt
- Cream Cheese — room temp or microwave for a few seconds to make it easier to stir in to the mix
- Hot Sauce — we use Frank’s red hot sauce for a flavor boost, could be omitted
- Garlic — one or two cloves grated, or you can omit if you’d rather.
- Salt — Himalayan, to enhance the flavors
- Pepper — grated black pepper
How To Make Baked Spinach Artichoke Dip
This is a super easy appetizer to make that is perfect for company and you can put it all together in no time.
Thaw out two packs of frozen, chopped spinach. And if you don’t have time to thaw it out on the counter, you can use a quick and easy Instant Pot method. You can also take out the cream cheese to let it soften a bit on the counter as it comes to room temperature. That will make it easier to mix into the dip later.
All you need to do is place a trivet into an Instant Pot with a cup of water, and put the frozen spinach on top. If you don’t have a trivet, it will still work. Just put the frozen spinach in the Instant Pot with the water. Pressure cook on HIGH pressure and then quick release the pressure when done.
Meanwhile the spinach is thawing, you can rinse and drain the contents of a can of artichoke hearts. Chop the artichoke hearts into bite sized pieces. Add to a medium sized bowl.
Once the spinach is thawed, (or if using Instant Pot thaw method, let the spinach cool a bit) drain and squeeze the water out from the spinach as much as possible. It doesn’t have to be perfect, but most of the water should be removed. Now is a good time to preheat your oven.
Once drained, add the spinach to the bowl with the chopped artichoke hearts.
Add the remaining ingredients to the same bowl. You can put the garlic through a garlic press or mince it finely. If you’ve taken your cream cheese out ahead of time it should be soft enough to combine well with the ingredients.
Otherwise, you can put the cream cheese on a plate and microwave at small increments of time (10-15 seconds) until the cream cheese is soft enough to mix. Take it out and check it. You don’t want to overdo the timing because it can be really messy if it’s in there for too long. Always use a microwave cover over the plate just in case.
Mix all of the ingredients well and pour the spinach artichoke dip into an oven safe dish. Bake for 25-30 minutes or until heated through and the cheese is melted.
Remove from oven and allow to cool slightly, for a minute. Serve with crackers, like Triscuits, pita bread wedges, and prepared vegetables.
What to Serve With Baked Spinach Artichoke Dip
You can serve this dip as an appetizer with vegetables like carrots, cucumbers, bell peppers, celery cauliflower and broccoli. You can use any fresh veggies you have at the moment.
Pita bread cut into wedges are great to dip with. If you like, you can serve with any favorite cracker like Triscuits.
Spinach artichoke dip makes such a nice appetizer or side dish for pizza night.
We often include this spinach dip with many of our pita pizzas!
It’s a great one to keep in mind since it’s easy to make and healthy enough to be a regular side dish.
Spinach artichoke dip is also a perfect side dish when barbecuing. Try it alongside Greek kebabs, tzatziki and orzo salad with feta.
It’s perfect for any occasion and you can keep the ingredients on hand for a quick and pleasing appetizer that can be made ahead or prepped last minute.
Time Saving Tips
While you’re thawing the spinach you can take advantage of the time to get your vegetable prep work out of the way.
Chop your carrots, cucumbers, celery, broccoli, bell peppers and any other vegetables you like with spinach dip and place them into a partitioned . Cover with plastic wrap or a lid if you have one and keep the vegetables in the fridge until you’re ready to serve the dip.
You can do the same with the crackers and pita bread. Cut up the pita bread into wedges, and pour a variety of crackers into separate areas of the serving dish. Alternatively, use separate serving bowls for each type. You might want to do this closer to serving time so the crackers and bread won’t lose freshness. Unless you have an airtight lid for the bowls or serving dish.
More Appetizer Dip Recipes
These are some easy and tempting appetizers for everyday home cooking as well as for company!
- Instant Pot Baba Ganoush
- Fava Bean Hummus Dip
- Labneh Dip (Spread)
- Instant Pot Green Goddess Hummus With Spinach
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These bell pepper nachos with quinoa and black beans are a hearty vegetarian appetizer or side dish, perfect with pizza and all of your favorite meals.
Deliciously Easy Baked Spinach Artichoke Dip
- 1.5 pounds Spinach, frozen
- 14 ounces Artichoke Hearts, canned, drained and squeeze out excess liquid from each
- 2 cloves Garlic, minced fine or put through a garlic press
- ½ cup Parmesan Cheese, grated
- ½ cup Labneh
- ¼ cup Cream Cheese
- ½ cup Cheddar Cheese, shredded
- 1 teaspoon Hot Sauce, Frank's
- ½ teaspoon Salt
- ½ teaspoon Pepper
- Preheat oven to 350°. Place two (thawed) packages of frozen spinach into a large bowl.
- Chop artichoke hearts into smaller pieces and add to the bowl with spinach.
- Add the remaining ingredients to the bowl.
- Thoroughly mix.
- Transfer mixture to oven safe baking dish. Bake uncovered for 25 minutes.
- Serve warm with vegetables, pita bread and crackers such as Triscuits.
Thaw Spinach in Instant Pot
- Place the frozen spinach on a trivet or pressure cooker safe basket on trivet, in instant pot.
- Pour one cup water on the bottom of instant pot. Close lid and set Instant Pot to high pressure for 4 min.
- Allow to cool sufficiently. Squeeze out the majority of excess water from spinach before adding spinach to a large bowl.
The above nutritional values are estimates and should only be used as a guide. If you are following a specific diet or have dietary restrictions, please use your preferred nutritional calculator. If you have a food allergy please ensure that none of the listed ingredients are part of your restrictions. As well, always use a food thermometer to ensure safe cooking temperature of the food items.