Easy Spinach Artichoke Dip
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If you need a go-to appetizer that never disappoints, this Easy Spinach Artichoke Dip is it. Creamy, cheesy, and ridiculously simple, with just five ingredients, it’s the dip my family requests again and again. Once you make it, you’ll see exactly why.
Sheila’s Recipe Snapshot for Easy Spinach and Artichoke Dip
This warm, cheesy dip is the appetizer everyone reaches for — it’s downright delicious.
This spinach artichoke dip recipe was actually developed by my youngest daughter, who is a wonderful cook and foodie. She originally made it for her sister’s bachelorette weekend in the Smokies, and needless to say, everyone raved over it.
From that day forward, it became a staple for holidays, parties, and any time we need something fast but ridiculously good. She has allowed me to share the recipe with you, and I know you’re going to love it because our family is obsessed with this dip!
Ingredient Notes for Easy Spinach Artichoke Dip Recipe
- Frozen Chopped Spinach | Thaw it completely and squeeze out as much water as possible so the dip stays thick and creamy.
- White American Cheese | The key to the velvety, melty texture. Ask the deli for a 1 pound block instead of slices so you can cube it easily.
- Artichoke Hearts | Drain them well and chop coarsely for the best texture.
- Rotel | These diced tomatoes and green chile add flavor, a little heat, and the perfect texture.
- Parmesan cheese | Gives the dip depth and a salty, cheesy finish when stirred in at the end.
- Cayenne pepper | Optional, but just a dash kicks the flavor up nicely!
Variations and Substitutions
- Cheese: Swap white American cheese with Monterey Jack, mozzarella, or softened cream cheese. Just note the texture won’t be quite the same.
- Greens: You can replace part of the spinach with chopped kale, if you prefer.
- Seasonings: Add a dash of garlic or onion powder to the mix for a deeper flavor. I add a dash of cayenne pepper for a bit of spice, but red pepper flakes would also work well!
- Add-ins: Stir in crumbled bacon right before serving for added flavor. This would make it extra indulgent!
How to Make Easy Spinach Artichoke Dip
This dip comes together so easily—just melt, stir, and serve! It doesn’t get better than that!
PREP THE SPINACH & ARTICHOKES. Thaw spinach and squeeze dry. Drain artichokes and coarsely chop.
MELT EVERYTHING TOGETHER. Place the white American cheese in a medium saucepan with Rotel, artichokes, and spinach. Heat over medium-low heat until cheese is melted, stirring often. Add the Parmesan cheese and stir until melted.
BAKE & ENJOY. Pour into a 1-quart baking dish and sprinkle more Parmesan cheese if you like, and add a dash of red cayenne pepper. Keep warm in a 300-degree oven or small crockpot until ready to serve. Enjoy with tortilla chips or crackers!
More Recipe Success Tips
Storage and Reheating Tips
- To store: Store leftover dip in an airtight container in the fridge for up to 4 days.
- To freeze: I don’t recommend freezing this easy spinach artichoke dip. Once it is thawed, it might have a grainy texture!
- To reheat: Microwave in short intervals, stirring until smooth and melty again. You can also reheat on the stovetop over low heat!
Frequently Asked Questions
Frozen spinach is usually the best choice because it’s convenient, already chopped, and easy to squeeze dry, an important step for keeping the dip thick and creamy. Fresh spinach works too, but you’ll need to cook it down, drain it well, and chop it finely, so frozen saves time and gives consistent results.
No, you don’t have to use mayonnaise in spinach artichoke dip! This recipe skips it entirely and still turns out rich, creamy, and perfectly melty thanks to white American cheese and Parmesan. Many versions use mayo for richness, but it’s completely optional.
Spinach artichoke dip is typically made with spinach, artichoke hearts, a creamy or melty cheese base, and seasonings. This easy five-ingredient spinach artichoke dip uses white American cheese, spinach, artichoke hearts, Rotel, and Parmesan!
Looking for More Easy Dip Recipes?
This easy slow cooker jalapeño popper dip and my corn dip recipe are always a hit! I have a yummy baked cream cheese dip, too!
What to Serve With Spinach Artichoke Dip
This spinach artichoke dip goes amazingly with tortilla chips, pita chips, crackers, toasted baguette slices, or veggies like carrot sticks, celery, and bell pepper strips! It’s also delicious spooned over baked potatoes in air fryer or used as a topping for Italian grilled chicken.
I love to serve it for game days with some other favorite appetizers like sweet potato skins, chex mix, and sticky chicken wings!
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Spinach Artichoke Dip
Ingredients
- 1 10-oz. pkg. frozen chopped spinach thawed and squeezed dry
- 1 lb. white American cheese cubed
- 1 14 oz. can artichoke hearts drained
- 1 10- oz. can Rotel diced tomatoes and chilies
- 5 ounces shredded Parmesan cheese
- dash of red cayenne pepper
Instructions
- Thaw spinach and squeeze dry. Drain artichokes and coarsely chop.
- Place the white American cheese in a medium saucepan with Rotel, artichokes, and spinach and heat over medium low heat until cheese is melted, stirring often.
- Add Parmesan cheese and stir until melted.
- Pour into a 1-quart baking dish and sprinkle with a dash of red cayenne pepper. Keep warm in a 300 degree oven or small crockpot until ready to serve. Enjoy with tortilla chips or crackers.
Notes
- Prep the spinach! I highly recommend thawing the spinach fully and squeezing out every bit of moisture you can. Excess water will thin out your dip and dull the flavor.
- Cube the cheese for faster melting. Plus, blocks melt more evenly than slices, which helps the dip stay smooth and creamy! If you need to use slices, they will work as long as they are from the deli and not pre-packaged.
- Keep the heat low and stir often. Slow melting prevents scorching and keeps the dairy from separating. Gentle heat is the secret!
- Add the Parmesan last. Stir it in after everything else has melted so it blends smoothly and doesn’t clump!
- Serve the dip warm (and keep it warm!). A 300ºF oven or a small crockpot keeps it perfectly melty for parties, no reheating needed as guests snack.
- To store: Store leftover dip in an airtight container in the fridge for up to 4 days.
- To freeze: I don’t recommend freezing this easy spinach artichoke dip. Once it is thawed, it might have a grainy texture!
- To reheat: Microwave in short intervals, stirring until smooth and melty again. You can also reheat on the stovetop over low heat!
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Can you add artichokes?
The recipe includes a can of artichokes already.
Two talented chefs in the family — how fun! This looks like I dip I wouldn’t be able to resist!
Just looking at this makes me want it! Then I read that you put Rotel in it! Genius! Cannot wait to try it!
Thank you, Krista! Enjoy your holidays!