Spinach artichoke dip

This spinach artichoke dip is my daughter’s favorite! She isn’t a fan of spinach but will gladly eat the entire bowl of this if she’s allowed!

spinach artichoke dip

My daughter isn’t a very picky eater. Her favorite foods, according to her own ranking system, include ribs, takoyaki (Japanese octopus), and mac and cheese. She’s not a big fan of spinach or salad but often asks for spinach artichoke dip. When she sees it on a restaurant menu, she always wants us to order it.

spinach artichoke dip

While we usually don’t order it when we go out, I am happy to recreate it at home. That way I can control the ingredients and pick the items we want to dip in it. We usually like crusty bread, crackers, or tortilla chips.

spinach artichoke dip

I made this as an appetizer for lunch one day and Addie almost completely ignored her entree. She kept going for cracker after cracker so she could eat more of the spinach artichoke dip. By the time all was said and done, the three of us probably ate about a quarter of the entire bowl.

This dip is perfect for a party and can serve lots of people. You can spice it up with red pepper flakes if you want to add a little bit of heat to it. I opted to keep it fairly simple so all of us could enjoy it (although I would have liked a little bit of heat).

Bon appetit!

spinach artichoke dip
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5 from 1 vote

Spinach artichoke dip

My daughter does not like spinach but goes crazy for spinach artichoke dip. This is her favorite!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: American
Keyword: Appetizer, Savory
Servings: 12
Author: Eva Bakes


  • 1 16 ounce package cream cheese, softened I use the 1/3 less fat kind
  • 1/4 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated Romano cheese
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 14 ounce can artichoke hearts drained and chopped
  • 1 package frozen chopped spinach thawed and drained
  • 1/4 cup shredded mozzarella cheese


  • Preheat your oven to 350 degrees F. Generously grease a medium sized oven-safe baking dish.
  • In a large bowl, mix together the cream cheese, mayonnaise, Parmesan, Romano, garlic powder, salt and pepper.
  • Fold in the artichoke hearts and spinach.
  • Sprinkle the top with the shredded mozzarella and bake in your preheated oven for about 25 minutes or until the top is nice and bubbly and the cheese is melted.
  • Serve with chips, crackers or eat with a spoon.


Leftovers should be covered and stored in the refrigerator and will keep for several days. You can reheat it in the oven.
Source: Slightly adapted from Allrecipes.com


  1. Wynne
    January 11, 2019 / 4:24 pm

    5 stars
    I had fun making this. It’s in the oven now, but I ate enough from the bowl to know it’s delicious. Pretty garlicky. Now if only I could copy your axel. 😉

    • evabakes
      January 11, 2019 / 5:24 pm

      Oh yay! I’m so glad you liked the dip, even if it’s not fully baked yet. Hee hee! Tell me more about your axel journey! I’d love to hear where you are in the process.

  2. Wynne
    January 13, 2019 / 10:02 pm

    I’m very far from an axel–just restarting on the waltz jump and half-flip after an 8-year break in skating. Actually, I assumed the axel is beyond my reach, but my coach mentioned it as a possibility someday. I was pretty chuffed to read you learned it as an adult.

    • evabakes
      January 14, 2019 / 11:17 am

      I’m so happy to hear that you came back to the sport after an 8-year break. I learned the axel as an adult, and after 1-2 years of working on just the axel prep exercises, I finally landed my first one at age 30. Anything is possible as an adult. You just need to believe in yourself and put in the practice! 🙂

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