Spinach Artichoke Dip

This spinach artichoke dip without mayo is so simple to make and can even be made in the slow cooker, for a baked hot and extra cheesy dip you will absolutely love.

This recipe is brought to you by Kettle Brand Potato Chips

Some dips are quintessential party pleasers. They’re the one that beckons the feeding frenzied crowd and the first to disappear under a flurry of chips frantically vying for every scoop. Recipes like my French onion dip, my favorite clam dip, and tzatziki all bring that creamy, dreamy goodness that has everyone clamoring for more. But cooler weather and the holiday season bring cravings for a more decadent dip to dig in your chip for fall/winter game-watching, Friendsgiving, Thanksgiving, holiday partying, and general cozying up to watch the latest and greatest on Netflix. And in the name of hot, melty dips, it just doesn’t get much better than this cheesy spinach artichoke dip. It’s cozy, comforting, and a guaranteed holiday (or anytime) hit.

Why You’ll Love It

• This spinach artichoke dip without mayo is still super creamy thanks to the addition of sour cream
• It’s easy to make, can be prepared ahead of time, and can also be made in the slow cooker
• It’s so creamy, cheesy, and super flavorful and has the perfect texture

What is Artichoke and Spinach Dip Made Of?

This spinach artichoke dip recipe is equal amounts of dairy and veg, which is what makes it an ideal hybrid of healthy and just the right bit of naughty.

Here’s what’s in this hot baked spinach artichoke dip:

• Cream cheese—makes this spinach artichoke dip rich, creamy, and perfectly melty, just make sure it’s at room temperature before you make this dip
• Sour cream—there’s no need for mayonnaise to achieve a creamy dip, sour cream does a fantastic job!
• Frozen spinach—While you can certainly use fresh spinach, frozen spinach works best and is easiest (in my opinion). If you do want to use fresh spinach, you will need to use a lot more and also sauté it first (more on that below).
• Artichoke hearts—I use quartered artichoke hearts canned in water but defrosted frozen artichoke hearts work too.
• Swiss cheese (or any white melty cheese)—you could also use Gruyere
• Parmesan cheese—to offset the soft, creaminess of the white cheese, nuttier Parmesan cheese adds a salty bite to cut through the richness of the cream cheese and sour cream
• Garlic—two cloves of minced or pressed garlic give this dip its indelible, flavorful bite. Don’t skip it.
• Kosher salt—always, for flavor
• Kettle Brand Potato Chips—for dipping

Tip: For a little spice, add a dash of hot sauce, some cayenne pepper, or freshly ground black pepper

Find the complete recipe with measurements below.

How to Make Spinach Artichoke Dip

This dip is extra easy to make from scratch so you’ll feel totally emboldened breezing right past the pre-made tub at the store.

• Mix the dairy until smooth. In a large bowl, mix the cream cheese with the sour cream until smooth.
• Fold and season. Fold in the garlic, artichoke hearts, chopped spinach, Swiss cheese, Parmesan cheese, and kosher salt.
• Bake until bubbly. Scrape into a 1-qt baking dish and bake for 30 minutes or until bubbly and cooked through.

Marinated or Canned Artichokes?

I use quartered artichoke hearts canned in water but defrosted frozen artichoke hearts work too. Slice the artichoke hearts into sections with the heart still attached so they don’t flap away into nothingness. Holding that nub at the base keeps the leaves together for bigger bites of choke. If you prefer, feel free to use marinated artichoke hearts, just be sure to drain all of the liquid before adding to the creamy mixture.

What Type of Cheese Goes in Spinach Artichoke Dip

Like many cheesy dips, choose a meltable white cow milk cheese for the ultimate cheese-pull chip dip.

The style of cheese you choose can be interchangeable as long as it’s a creamy, younger cheese (not aged and dry) for the ultimate meltability. I used Swiss cheese because it’s what I had in the fridge, but here’s a list of others that would work well too:

• Cream cheese (mentioned above)
• Swiss cheese (what I used)
• Gruyere
• Provolone
• Mozzarella (low-moisture shredded mozzarella)
• Fontina
• Gouda
• White cheddar
• Tallegio

Tip: If you like a looser dip, stir in 1-2 tablespoons of milk to thin the cheese mixture before baking.

Make This Spinach Artichoke Dip Ahead

A smart move for any host or hostess is to nail some of your party prep before the big day. This dip is easy to make ahead of time, refrigerate, and heat the day you’re serving, and will stay good in the refrigerator for 4-5 days.

Or, freeze spinach artichoke dip, uncooked but in a baking dish, for up to 3 months. Bake it straight from frozen at 375°F for 40-50 minutes.

How to Make This a Crock Pot Spinach Artichoke Dip

To make this dip in the slow cooker or Crock Pot, mix all of the ingredients according to the directions above. Spray the insert of a slow cooker with cooking spray and scrape in the cream cheese mixture. Cook on the HIGH setting for 2 hours or until melty.

Spinach Artichoke Recipe Tips

• Be sure your cream cheese is at room temperature so it’s easy to mash, smash, and cream with the sour cream.
• Frozen chopped spinach is defrosted in the refrigerator, or even quicker in the microwave. Drain it in a colander and use your hands to massage all of the liquid out of the spinach so your dip doesn’t turn watery when baked. If using fresh spinach, chop it first, then sauté it over medium heat until limp and cooked through. You’ll need 4X the amount of fresh to frozen spinach. Be sure to massage the cooked spinach too, as it releases a lot of excess liquid once cooked.
• If you prefer a looser dip, stir in 1-2 tablespoons of milk to thin the cheese mixture before baking.
• Prep this easy cheesy dip recipe a few days before it’s needed and keep refrigerated before baking. Remove it from the fridge 30 minutes before baking, or if straight from the fridge, add 10 more minutes of baking time or until hot and bubbly.

What is the Best Chip for Spinach and Artichoke Dip? Make it Kettle Brand Potato Chips

A quintessential dip deserves the king of chips that are strong enough to wedge through this tempting display of dippable baked cheese. Kettle Brand potato chips stick to basic ingredients with potatoes cooked in batches in an oil-filled kettle instead of on a conveyor belt. Kettle cooking adds extra crispness, crunch, and maximum flavor.

I give guests a chance to try as many Kettle Brand flavors and cuts as they’d like to mix and match. Crinkle cut. Flat cut. Sea salt and vinegar. Salt and peppered. Pepperoncini. Honey Mustard. Barbecue. Fiery Thai. New York Cheddar. Chile Verde. So. Many. Flavors.

What To Pair With Spinach Artichoke Dip?

In addition to chips, here are some other pairing ideas for your spinach artichoke dip:

• Warm or toasted pita, or pita chips
• Carrot sticks and celery
• Baguette slices or crostini rounds
• Crackers
• Tortilla chips

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

More Awesome Dip Recipes to Try

• Mexican Corn Dip (hot or cold)
• The Best Clam Dip Recipe EVER
• Bacon Beer Cheese Dip
• French Onion Dip
• Cheesy Texas Trash Dip
• Slow Cooker Buffalo Chicken Dip
• Cheesy Chorizo Caramelized Onion Dip Recipe

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This recipe is sponsored by Kettle Brand Potato Chips. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.