The best spinach artichoke dip, toast, chips and peppers.

The Best Spinach Artichoke Dip

  • Author: Rachel
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6
  • Category: Appetizer
  • Method: Bake or Slow Cook
  • Cuisine: American


This is the best spinach artichoke dip recipe. It is a warm cheesy appetizer that is the most requested dish from my family and friends. I love it because it is quick, easy and can be made in the oven or slow cooker. 


  • 1 package frozen chopped spinach (8-10 oz.)*
  • 1 can quartered artichoke hearts (14 oz.) 
  • 1 package plain cream cheese (8 oz.) 
  • 1 jar Alfredo pasta sauce (14 oz. or 1 3/4 cups)
  • 1 cup shredded mozzarella
  • 1 cup parmesan
  • 1 tsp. garlic powder


1. Prep: Preheat oven to 350 degrees. Thaw spinach according to package instructions. Drain the liquid from the artichokes hearts and chop them. The size is up to you. I normally chop my artichokes into pieces the size of a dime.

2. Mix: Add all ingredients to a large bowl and stir until well combined. 

3. Bake: Put mixture into an oven-safe dish**. Bake for 30 minutes at 350 degrees. 


3. Slow Cook: Put the mixture into a medium slow cooker. Cook for 2-3 hours on high or 4-5 hours on low. Stir every 30-60 minutes.

4. Enjoy: Serve immediately with bread, tortilla chips and/or veggies for dipping!


*Can use fresh spinach if preferred. 

**Examples of suitable oven-safe dishes include an 8×8 baking dish, medium casserole dishlarge/deep quiche dishmedium glass oven-safe dish, and large cast iron skillet.


  • Serving Size: 1/6 recipe
  • Calories: 316
  • Sugar: 4
  • Sodium: 1133
  • Fat: 22
  • Carbohydrates: 13
  • Fiber: 4
  • Protein: 19

Keywords: spinach artichoke dip, appetizer