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

The Best Spinach Artichoke Dip

Yield: 6 servings
Prep Time: 10 mins
Cook Time: 30 mins
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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. 


  • 8-10 oz. frozen chopped spinach, (see note 1)
  • 14 oz. canned quartered artichoke hearts
  • 8 oz. plain cream cheese
  • 1 3/4 cups Alfredo pasta sauce
  • 1 cup shredded mozzarella
  • 1 cup parmesan
  • 1 tsp. garlic powder


  • 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.
  • Mix: Add all ingredients to a large bowl and stir until well combined. 
  • Bake: Put mixture into an oven-safe dish (see note 2). Bake for 30 minutes at 350 degrees. 
    Slow Cook: Put the mixture into a medium slow cooker for 2-3 hours on high or 4-5 hours on low. Stir every 30-60 minutes.
  • Enjoy: Serve immediately with bread, tortilla chips and/or veggies for dipping!


Note 1: Can use fresh spinach if preferred. 
Note 2: Examples of suitable oven-safe dishes include an 8x8 baking dish, medium casserole dishlarge/deep quiche dishmedium glass oven-safe dish, and large cast iron skillet.


Serving: 1cup | Calories: 399kcal | Carbohydrates: 9g | Protein: 16g | Fat: 32g | Cholesterol: 111mg | Sodium: 1223mg | Fiber: 2g | Sugar: 3g
Have you tried this recipe? Let me know what you think! Rate this recipe and leave a comment below.