Name: Spinach Artichoke Dip from the Pot
Yield: 12

Spinach Artichoke Dip is cheesy, creamy, and loaded with spinach and artichokes. Grab your favorite chips and enjoy!

Spinach Artichoke Dip

Spinach Artichoke Dip has always been one of my favorites! Cheesy, creamy, and loaded to the brim with artichokes and spinach? Yes please!

We served a spinach artichoke dip as an appetizer at a restaurant I worked at, and sometimes I’d even get it for my dinner! a reliable thing about that dip? The fresh baked pita chips they’d serve with it. Now I can’t have spinach dip any other way — pita chips or bust!

Ingredients

Here’s what you’ll need to make Spinach Artichoke Dip:

Spinach: Chop small for straightforward mixing. No need to cook it first!
Cream Cheese: Soften fully for smooth blending.
Lemon Juice: skippable but adds brightness and tang.
Mayo: Makes it rich and creamy.
Sour Cream: Adds tang and creaminess.
Cheddar Cheese: Use sharp for bold flavor. Shred yourself for better melting.
Artichokes: Drain well and chop small.
Garlic Powder: Gives a light garlic flavor.
Salt & Pepper: Adjust to taste. Keep in mind, chips are salty!
Parmesan: Sprinkle on top for a golden, crispy finish.

All the ingredients are tossed together in a bowl, then spread into a pan to bake this Spinach Artichoke Dip.

How To Make Spinach Artichoke Dip

Heat oven: Set to 350°F.
Mix ingredients: Combine everything except Parmesan in a bowl. Stir well.
Assemble: Spread into an 8×8-inch pan. Sprinkle Parmesan evenly on top.
Bake: Cook for 35 minutes until hot and bubbly.
Broil: Broil 1-2 minutes for a golden top. Watch closely. Enjoy warm with dippers.

What To Serve With Spinach Artichoke Dip

Pita Chips: My personal favorite!
Tortilla Chips: Classic and great for scooping.
Toasted Baguette Slices: Adds a nice crunch.
Veggies: Try carrots, celery, or bell pepper strips.
Pretzels: For a salty, lively bite.
Crackers: Sturdy options like wheat or multigrain work best.

The party appetizer is out of the oven, ready to serve and enjoy.

Storage

Store Leftovers: Keep spinach artichoke dip in an airtight container in the fridge for up to 3 days.
Reheat: Warm in the oven at 350°F or microwave in 20-second bursts, stirring in between.
Freeze: Not recommended, as it changes the texture.
Make Ahead: Mix, spread in a pan, and refrigerate for up to 24 hours. Add Parmesan before baking and increase bake time by 5-10 minutes if cold.