The Best Artichoke Spinach Dip? Oh, yeah, it’s the best!!! This homemade version of the deli counter and party dip classic is given new life with the addition of fresh spinach, fresh thyme, and marinated artichoke hearts. It really is THAT good!
Last Minute Rush
I know. You’ve had a busy week. The last thing you want to worry about is trying to figure out what to bring to the office potluck, book club meeting, or game night when you hardly have time to throw dinner together! But do yourself a favor: don’t buy the premade artichoke spinach dip. Just don’t. It’s so easy to make yourself, and it will taste so much better, I promise. This recipe will be a much welcome change in your party contribution routine.
You won’t believe how much the addition of fresh thyme, marinated artichoke hearts, and the use of fresh spinach transform this dish! A brief stint in the oven wilts the spinach just enough without losing its flavor and crunch.
Tips for Recipe Success
- Taste your parmesan cheese before adding it to the dip. If it’s salty, reduce the salt in the recipe by ¼ tsp. Parmesan has its own saltiness, and it can make the whole dip too salty if you don’t check first.
- Romano or asiago cheese can be subbed for the parmesan. As with parmesan, be sure to taste it first.
- The sour cream can be replaced with greek yogurt if you prefer.
- Be sure not to chop the artichoke hearts too small, they provide texture to an otherwise smooth dip.
- You can use either a stand mixer with the paddle attachment or a sturdy rubber scraper and a little elbow grease to combine the mayo, sour cream, and cream cheese. If you are using a mixer, switch to mixing with a spoon or rubber scraper after combining the sour cream with the mayo and cream cheese. If you are doing this all by hand, be sure to let the cream cheese sit out until it is room temperature so its soft enough to work with. In a hurry? You can unwrap it from the foil and place it in a microwave safe bowl and heat it up for about 30 seconds.
You can throw this together the day before, and bake it just before you leave for your get together or start of your game/party. While it is best served warm, it is perfectly fine at room temperature. I recommend raw veggies or bread chunks for dipping, and if you are lucky enough to have some leftovers, they are great spread on a round of pizza dough or puff pastry square and baked. Yum!
This dip will keep in the fridge tightly wrapped or in a lidded container for up to a week. You can reheat it in the microwave for a few seconds to reheat it if needed.
The next time you find yourself unsure what to bring to your next gathering, or maybe you’re looking for something to take to work that’s a change from the usual sandwich or salad, be sure to give this recipe a try. This is also wonderful to serve at a BBQ with Potato Salad with Leek Scapes and Herbs or Rhubarb and Apricot Hand Pies. I hope you and your guests enjoy it!
If you tried this recipe, I’d love to hear how it turned out! Just leave a rating or comment below, or take a picture and tag me @thecoppertable on Instagram, or share with your friends on social media! If you have not signed up for my weekly newsletter, you can do that below. I have all sorts of exclusive content just for newsletter subscribers, and I’d love for you to join. Happy Cooking!
Artichoke and Fresh Spinach Dip
This artichoke spinach dip is like none you have ever had. Most recipes call for frozen spinach and frozen artichoke hearts. Not this one! This tasty dip has lots of fresh spinach and marinated artichoke hearts for extra flavor. You'll never eat store bought again!
- 1/2 cup Mayonnaise
- 1/2 cup Sour Cream
- 1 Brick Cream Cheese
- 1 tsp salt
- 1/2 tsp pepper
- 2 tsp Fresh Thyme
- 1 cup Fresh Spinach, Chopped
- 1 cup Marinated Artichoke Hearts, Chopped
- 1/2 cup Shredded Parmesan and Romano Cheese
- Heat your oven to 325 degrees.
- In the bowl of an electric mixer using a paddle attachment, add cream cheese, mayonnaise, and sour cream. Turn the mixer on low, and add salt, pepper, and fresh thyme.
- While mixing, chop spinach and artichoke hearts.
- Turn off mixer, and stir in spinach, artichoke hearts, and shredded cheese using a spoon or rubber scraper.
- Pour into an oven safe dish and bake for about 20 minutes to warm through.
Be sure to use fresh thyme, not dried. The flavor with fresh is much better.
If you don't have a stand mixer, you can unwrap the cream cheese and place it in a microwave safe bowl and soften it a little in the microwave which will allow you to use a rubber scraper to mix the cream cheese with the sour cream and mayonnaise.
Serving Size:8 Servings
Amount Per Serving: Calories: 192Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 25mgSodium: 699mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 4g
All information presented and written within this site are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration. Nutritional information is provided for recipes contained on this site. This information comes from online calculators. Although The Copper Table attempts to provide accurate nutritional information, these figures are only estimates.