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Spinach Artichoke Dip with Fresh Spinach

By: Author Couch Potato Camping

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Categories Dips

A hearty hot dip that is always a crowd favorite, our Spinach Artichoke Dip with Fresh Spinach is easy to make in the oven.

Real spinach is sauteed with onion, garlic, and butter, then combined with various types of cheeses and artichokes for the perfect party dip or game day food.

A bowl of creamy spinach artichoke dip is surrounded by slices of toasted bread.

This thick and creamy dip can be paired with breads, chips, crackers or vegetables.

A hand dipping bread into a creamy spinach and artichoke dip in a white dish.

Easy Spinach Artichoke Dip

Yields: About 12 Cups
Prep Time: 10 Minutes
Cook Time: 40 Minutes

Ingredients

  • 10-Ounce Bag Fresh Spinach
  • 1 Small White or Yellow Onion, diced
  • 4 Tablespoons Unsalted Butter
  • 1 Tablespoon Minced Garlic
  • 8 Ounces Cream Cheese, room temperature
  • 16 Ounces Sour Cream
  • ⅔ Cup Mayonnaise
  • 2 Cans Artichoke Hearts, drained and chopped (around 14 ounces each)
  • 6 Ounces Shredded Parmesan Cheese
  • ½ Teaspoon Ground Pepper
  • ½ Cup Vegetable or Chicken Broth
  • 8 Ounces Shredded Mozzarella Cheese

Directions

Preheat the oven to 350 degrees fahrenheit.

Over medium heat, melt the butter in a large skillet. Then saute the onions and the garlic until the onions turn translucent. 

A frying pan with diced onions and garlic in butter. Nearby are fresh spinach, grated cheese, artichoke hearts, black pepper, and slices of baguette.

Add handfuls of fresh spinach to the pan and let it cook down before adding more. Repeat this until all the spinach has been cooked down in the butter mixture.

This entire process should take about 10-12 minutes. Set aside.

A skillet filled with fresh spinach on a striped towel, surrounded by grated cheese, sliced baguette, and a bowl of artichoke hearts.

In a large mixing bowl, combine the cream cheese, sour cream, and mayonnaise until there are no lumps of cream cheese.

Add the parmesan cheese, pepper, and artichoke. Stir together well.

A glass bowl contains shredded cheese, chopped artichokes, and pepper. Surrounding it are spinach leaves, sliced bread, a striped cloth, and bowls of artichokes and pepper.

Add the broth and then stir until it is fully combined into the mixture. It will be slightly soupy, but that is okay!

Pouring liquid into a bowl containing a mixture of cream and yellow sauce on a striped cloth.

Fold in the spinach mixture and mozzarella.

Pour and spread evenly into a 4-quart baking dish. Bake for 30 minutes.

A white dish filled with a creamy spinach and artichoke mixture. Surrounded by fresh spinach, bread slices, grated cheese, and a striped cloth.

Remove from the oven and serve immediately with crackers, tortilla chips, toasted French bread slices, bagel chips, carrots, etc.

To Store: Place in an airtight container and place in the fridge for up to 5 days. Do not freeze.

A bowl of creamy dip, garnished with herbs, surrounded by slices of bread on a striped cloth. Fresh spinach leaves and shredded cheese are beside the plate.

Helpful Tips

  • If you don’t really like artichokes, use just one can. I wouldn’t leave out both cans because it won’t be the same.
  • Either broth or stock works for this recipe. I do not suggest using beef broth, but vegetable and chicken broth have always been perfect options for this recipe. 
  • You can use frozen spinach, but the spinach flavor won’t be as strong. If you use frozen, be sure to squeeze out all of the water so that it doesn’t make the dip too runny.

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