This easy spinach artichoke dip is perfectly rich and cheesy, full of delicious artichokes and spinach and is always a hit with any crowd at a party, holiday or gathering. It’s an appetizer that takes very little hands on time, only 6 ingredients and baked in a half hour. This version is made with mayo for added creamy texture and keeps it gluten free, low carb and keto!
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Why This Recipe Works:
- This recipe only uses 5 ingredients and only takes a few minutes to whip together! It’s one of the easiest appetizers or snacks to make even though it seems fancy. No need to only have your favorite app at a restaurant anymore!
- This easy spinach artichoke dip is gluten free, low carb and keto and vegetarian. It makes a great holiday or party appetizer that everyone can enjoy!
- It only uses one dish and very minimal prep work or hands on time so the clean up is a breeze!
- The leftovers, if there are any, reheat beautifully so you can double the batch or enjoy the leftovers for a few days at a time!
- Spinach artichoke dip can be served with a wide variety of items and works as a dip with crackers, vegetables, chips, pitas, toasted sourdough and so much more!
- Make artichokes in the instant pot using this instant pot artichoke recipe!
Spinach Artichoke Dip Ingredients
You’ll only a few ingredients to make this easy spinach artichoke dip! For the vegetables, you’ll need a can of artichoke hearts packed in water and frozen spinach, although you can use fresh baby spinach if you’d like. The remaining ingredients include mayo, shredded mozzarella, grated parmesan, minced garlic and just a pinch of salt and pepper to taste.
There are quite a few ways to make spinach artichoke dip into the creamy, rich appetizer you know and love. The main ingredients used to do this are sour cream, cream cheese and mayo. I highly recommend using mayo instead of the other options because it combines with the cheese and vegetables much better and will always result in a creamier artichoke dip.
I use and recommend Primal Kitchen’s Whole30 Approved avocado oil mayo. Primal Kitchen mayo is the best for making this dip rich and perfectly creamy, and we always keep it in stock in our fridge and pantry. It’s made without any sneaky ingredients, and it’s Certified Gluten Free, Keto Certified, sugar free, and made without any canola oil!
How to Make Easy Spinach Artichoke Dip
There are only 4 simple steps to prepping and cooking spinach artichoke dip. It’s one of the quickest appetizers to make, and takes less than 10 minutes of hands on time just to mix everything together!
The first step is to preheat your oven to 350 degrees F. Then you’ll add the artichokes, frozen spinach, garlic, mayo and cheeses into a medium to large mixing bowl.
Next, mix all of the ingredients together so they are well combined. You don’t have to over-mix, just until the cheese, mayo and vegetables are incorporated evenly.
Add the spinach artichoke dip mixture into a small to medium casserole dish, such as a 10×7-inch dish. There is no need to grease the casserole dish prior to adding your spinach artichoke dip. Use the back of a spoon or spatula to spread the dip evenly in the baking dish.
Bake the spinach artichoke dip for 30 minutes. Once the 30 minutes is up, turn the oven to high broil and broil it for 2 to 3 minutes, or until the edges are browned and the cheese is bubbling and remove it from the oven. Watch it closely while it’s broiling to prevent it from overcooking and burning the edges.
Spinach artichoke dip is a fantastic party appetizer that can be set out and enjoyed with many types of ingredients. It’s a great dip for chips and crackers (including grain-free!), and vegetables such as sliced carrots, peppers, broccoli or cauliflower florets, celery. It’s also great with sliced bread like toasted baguette rounds, on toasted sourdough, and can be served in bread bowls or kept warm in a small slow cooker.
To store leftover spinach artichoke dip you will want to first ensure it’s completely cooled. Once it’s cooled, you can cover the baking dish or transfer any leftover dip into smaller containers with airtight lids. You can keep your dip in the fridge for up to 5 days.
If you store it in a glass, oven-safe storage container you can reheat it in the oven by baking the leftovers for about 15 minutes on 350 degrees, or until it’s heated through and the cheese is melted again. Or you can reheat it in the microwave or air fryer.
Artichoke dip can easily be frozen. You can freeze leftovers, or make a double batch and freeze half for a quick appetizer to pull out later, or freeze it prior to baking after it’s mixed and prepped. To freeze, just ensure it’s cold and place the dip in a freezer safe container or bag that is airtight. Baked or unbaked spinach artichoke dip will keep in the freezer for up to 3 months.
Other Dip Recipes You’ll Love:
- Buffalo Chicken Dip
- Redneck Caviar
- Smoked Tuna Dip
- Queso Mozzarella
- Mango Pico de Gallo
- Homemade Ranch
- 1 (14 ounce) can artichokes packed in water, roughly chopped
- 1.5 cups frozen spinach
- 1 cup Primal Kitchen Mayo
- 1.5 cups shredded mozzarella
- 1 cup grated parmesan
- 1 tablespoon minced garlic
- Pinch of salt and pepper
- Preheat the oven to 350 degrees F. and add all ingredients into a mixing bowl
- Stir well to combine the artichokes and spinach with the mayo, mozzarella and parmesan
- Add the spinach artichoke mixture into a small to medium casserole dish and bake uncovered for 30 minutes
- Broil for 2 to 3 minutes at the very end of the cook time to brown the edges and top of the spinach artichoke dip. Watch closely so it doesn’t burn
- Remove from the oven and serve with sliced vegetables, chips, toast, crackers, etc.
Keywords: easy spinach artichoke dip, artichoke dip, spinach artichoke dip with mayo, artichoke dip with mayo, artichoke dip with frozen spinach, low carb spinach artichoke dip, keto spinach artichoke dip
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