Cheesy Spinach Artichoke Dip

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The fastest way to turn some vegetables into the most popular thing on the snack table? Add cheese! This spinach artichoke dip is full of bright, salty and tangy flavors that balance so well with the creamy, melty cheese mixture in this dip. This is a 20-minute appetizer that you can make on repeat all year long.

There’s a reason spinach artichoke dip has earned its spot as a popular party appetizer – its creamy, melty cheese with a punch of tangy, salty flavor. And it pairs well with just about anything. This spinach artichoke dip is a blend of cream cheese, feta cheese, minced garlic, shallots, spinach, and artichoke hearts that are baked under a blanket of Asiago cheese. 

As soon as you pull this out of the oven and see the hot, bubbling cheese, it will be practically begging for a pile of toasted baguette slices or crackers for dipping. It’s perfect for serving at any gathering – from game days to baby showers to easter brunches or casual dinners. No matter what table it’s served on, it’s sure to be a crowd favorite! And the best part is that it only takes a little over 20 minutes to make!

Why You’ll Love This Spinach Artichoke Dip

• Warm and cheesy! The combination of cream cheese and feta makes the base of the dip rich, tangy, and super creamy. Once the other mix-ins are blended in and it’s topped with a blanket of Asiago cheese, it will have you coming back for another scoop.
• Pairs well with just about anything. Serve it with veggies or bread, or serve as an appetizer with a meat, chicken, or fish entree. You can serve melty cheese with just about anything and it will be a hit.
• It’s super easy to make. This dip takes no time to whip together before it’s baked for just about 20 minutes in the oven, and it’s ready to serve!

How to Make Cheesy Spinach Artichoke Dip, Step by Step

Step 1. Preheat the oven and sauté veggies while the oven is warming up.

Start by preheating your oven to 400°F. While the oven is preheating, start sautéing some of the veggies. 

Heat some oil in a skillet over medium heat and sauté garlic and shallots for a couple of minutes until they turn soft and fragrant. 

Next, add in a couple of cups of fresh spinach leaves. It will look like a lot of spinach to start, but it will shrivel and cook down very quickly. When the spinach has wilted, remove the skillet from the heat to stop the cooking. 

Tip: Garlic and shallots are very tender and can burn easily. If you notice the garlic and shallots burning, reduce the heat on the stovetop. 

Step 2. Blend cheeses together and fold in mix-ins.

Use an electric hand mixer or a stand mixer to blend together softened cream cheese and feta cheese. Once they are evenly blended and smooth, stir in sautéed spinach, artichoke hearts, sun-dried tomatoes, and red pepper flakes. 

When the mixture is evenly mixed, pour the artichoke dip into a greased baking dish and spread it in an even layer. Sprinkle a generous layer of shredded asiago cheese on top of the dip.

Step 3. Bake the artichoke dip for 20 minutes and enjoy with bread, crackers or veggies.

Lastly, bake the spinach artichoke dip in the oven for about 30 minutes until the cheese on top is bubbly and golden brown. 

Let the dip rest for about 10 minutes before serving with pieces of bread, crackers, or a veggie tray.

Tips for Making Spinach Artichoke Dip

• Sauté garlic and shallot before adding spinach. Sautéing the garlic and shallot helps first to bring out their flavor and create a savory base for the dip. The spinach will cook quickly, so you don’t need to overcook it with the garlic and shallot. Just add it to the pan at the end and cook until just wilted.
• Use softened cream cheese. Either bring the cheese to room temperature or soften it in the microwave before blending into the dip. This makes it much easier to blend into the feta and make the dip creamy and smooth.
• Let the dip rest before serving. After you take the artichoke dip out of the oven, let it set for about 10 minutes to thicken slightly. 
• Broil for the perfectly golden brown top. If you want to get a bubbly golden brown top, turn the broiler on for a couple minutes until. Carefully watch the oven when the broiler is on so that it doesn’t burn the top.

What to serve with this cheesy spinach artichoke dip

You can dip just about anything in this dip. Here are our favorites: 

• Slices of French bread
• Pita crackers
• Soft pretzels
• Tortilla chips
• Fresh veggies like carrots, bell pepper slices, and broccoli

How to store and reheat leftover artichoke dip

Store the artichoke dip in an airtight container in the refridgerator for 2-3 days. Reheat the dip in the oven at 350°F until warmed through, or reheat individual portions in the microwave in short intervals until reheated through. 

If you find that the dip has thickened in the fridge, stir in a small splash of heavy cream or milk. It will help to add some moisture back in and loosen the dip.

More appetizers to try:

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