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Easy Spinach Artichoke Dip

This Easy Spinach Artichoke Dip is creamy, cheesy, and packed with spinach, marinated artichokes, green chilies, jalapeños, and Parmesan. Baked until hot, bubbly, and lightly golden, it makes an easy crowd-pleasing appetizer for parties, holidays, and game day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer, Dip
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Spinach Artichoke Dip
  • 2 8-ounce blocks cream cheese softened to room temperature
  • 1/2 cup mayonnaise such as Hellmann's or a similar brand
  • 1 cup Parmesan cheese freshly grated or shaved
  • 1 4.5-ounce can chopped green chilies drained
  • 1/4 cup canned chopped jalapeño peppers drained
  • 1 12-ounce jar marinated artichoke hearts drained well, chopped, and tough pieces removed
  • 1 10-ounce box frozen chopped spinach thawed and squeezed very dry

Equipment

  • Large mixing bowl
  • Baking dish
  • Hand mixer or mixing spoon
  • Rubber spatula
  • Measuring cups

Method
 

Prepare the Oven
  1. Preheat the oven to 350°F (175°C).
Make the Dip
  1. Add the softened cream cheese and mayonnaise to a large mixing bowl.
  2. Mix until smooth and creamy.
  3. Add the Parmesan cheese, drained green chilies, drained jalapeños, chopped artichoke hearts, and thoroughly drained spinach.
  4. Mix until all of the ingredients are evenly combined.
Bake
  1. Transfer the dip mixture to a baking dish and spread it into an even layer.
  2. Place the baking dish on the middle oven rack and bake for approximately 30 minutes, or until the dip is hot and bubbling around the edges and the top begins to turn lightly golden brown.
Serve
  1. Remove from the oven and serve warm with crackers, tortilla chips, pita chips, bagel chips, sliced baguette, or your favorite dippers.

Notes

  • Drain the spinach thoroughly: Removing as much liquid as possible from the thawed spinach is important. Excess moisture can make the finished dip watery.
  • Artichokes: Drain the marinated artichoke hearts well and remove any tough or fibrous pieces before chopping.
  • Cream cheese: Allow the cream cheese to soften to room temperature before mixing so the base becomes smooth and creamy.
  • Jalapeños: The canned jalapeños add a little heat. Reduce the amount if you prefer a milder dip.
  • Parmesan: Freshly grated Parmesan melts and blends into the dip especially well.
  • Doneness: The dip is ready when it is bubbling around the edges and beginning to develop a light golden color on top.
  • Serving: Serve warm with crackers, tortilla chips, pita chips, bagel chips, sliced baguette, or fresh vegetables.
  • Storage: Refrigerate cooled leftovers in an airtight container for up to 3-4 days.
  • Reheating: Reheat in the oven or microwave until hot throughout. Stir gently if needed before serving.