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    Home » Recipes » Sauces Dips and Spreads » Roasted Garlic Spinach Artichoke Dip

    Roasted Garlic Spinach Artichoke Dip

    Published: Nov 1, 2022 · Modified: Nov 18, 2022 · This post may contain affiliate links · This blog generates income via ads.

    JUMP TO RECIPE

    This roasted garlic spinach artichoke dip is going to be a crowd pleaser! Super easy to make and full of flavor, this creamy dip is perfect for dipping tortilla chips, fresh pita bread, crusty toast, or your favorite vegetables! Serve up this hot and delicious dip at your next gathering!

    Everyone loves a good dip and this one is sure to be a a hit!

    Creamy and loaded with spinach and artichokes and laced with mellow roasted garlic, everyone is going to be gathered around this hot and delicious dip, happily devouring it with you favorite dippables!

    Ingredients

    For this spinach artichoke dip, you will need:

    • cream cheese
    • roasted garlic
    • baby spinach leaves
    • canned artichoke hearts
    • Green yogurt
    • grated Parmesan cheese
    • lemon juice
    • butter
    • grated cheddar cheese
    A pile of green spinach leaves on a wooden cutting board.
    Eight artichoke hearts on a wooden cutting board.

    If you've never roasted garlic before, check out my post on How To Make Roasted Garlic. Roasting garlic is super easy and you can roast a few bulbs at once so you've got some ready for spreading on toast...or for making this delicious dip!

    Cubes of white cream cheese, a bulb of roasted garlic, and a measuring cup full of white yogurt.

    Prepare the spinach and artichokes

    Roughly chop the spinach leaves into smaller pieces. You can leave them as whole leaves, but I find chopping them helps them distribute better in the dip.

    A knife and chopped green spinach on a wooden cutting board.
    Chopped artichoke hearts on a wooden cutting board.

    Likewise, chop the artichoke hearts into small pieces.

    How To Make the Dip

    Since this recipe uses fresh spinach leaves, they need to be wilted first before combining it with all the other ingredients.

    Wilted green spinach in a grey skillet.

    To wilt the spinach, heat a skillet over medium heat and add 1 tablespoon of butter. Add the spinach and keep stirring until completely wilted.

    Can I use frozen spinach?

    Yes, you can use frozen spinach. Be sure to defrost the spinach and then squeeze out as much of the liquid as possible before using it. You do not need to wilt the spinach and can simply add it to the pan at the same time as the chopped artichoke hearts.

    A grey skillet containing wilted green spinach, chopped artichoke hearts, and roasted garlic.

    Once the spinach is completely wilted, add the chopped artichokes to the pan and squeeze out the roasted garlic from the bulb. Season with salt and pepper and mix everything together.

    Mixing in the Dip Ingredients

    Add the cream cheese, Greek yogurt, freshly grated Parmesan, butter, and lemon juice to the pan.

    A grey skillet containing grated cheese, white yogurt, cream cheese cubes, spinach and artichoke hearts.
    A wooden spatula stirring a white cream mixture containing green spinach in a skillet.

    Mix everything together and heat until the cream cheese blocks have completely melted. Taste the dip and add salt and pepper as necessary to taste. Add more lemon juice if you like a bit more tang.

    Close-up of a hand sprinkling grated cheese in a white square bowl filled with a white creamy dip.

    Transfer the dip to an oven-safe dish and top with grated cheddar cheese. Bake in a preheated 425F/220C oven for 15-20 minutes, or until the cheese is golden and bubbly.

    How to Serve the Dip

    A white square dish containing a dip with melted cheese and surrounded by green broccoli, red tomatoes, orange carrots, and tortilla chips.

    There are the usual dipping favorites that everyone loves:

    • Tortilla chips
    • Pita chips
    • Fresh pita bread
    • Toasts
    A white square dish containing two tortilla chips wedged in a melted cheese dip.

    But it doesn't have to be all chips and breads and crackers..serve the dip with vegetables! There are many that are great for dipping, but some options are:

    • Carrot sticks
    • Broccoli
    • Cauliflower
    • Cherry tomatoes
    • Bell pepper strips
    Close-up of a hand holding a piece of broccoli with spinach artichoke dip on it.

    This dip is best eaten when hot as that is when it is creamiest. It is still good when it has cooled down, but it will be more stiff and will be less "dippable".

    What if I want the dip to be thinner?

    If you'd like a thinner dip, you can add more Greek yogurt to the mixture when it is cooking. Mayonnaise is also another ingredient commonly found in similar dips and that can help thin it out.

    Leftover dip can be refrigerated and then reheated in the oven or microwave.

    If you want more ideas for your next gathering, you might also like:

    • Creamy Greek Yogurt Cucumber Tzatziki
    • Asian Pork and Shrimp Meatballs
    • Chicken Skewers with Thai Curry Dipping Sauce
    • Dry Rub Roast Pork Neck

    So next time you are looking for food ideas for a group, whip up this spinach artichoke dip as part of the spread (pun intended)! It's sure to be a crowd pleaser!

    ~ Lisa.

    Roasted Garlic Spinach Artichoke Dip

    This roasted garlic spinach artichoke dip is going to be a crowd pleaser! Super easy to make and full of flavor, this creamy dip is perfect for dipping tortilla chips, fresh pita bread, crusty toast, or your favorite vegetables! Serve up this hot and delicious dip at your next gathering!
    No ratings yet
    Print Pin Rate
    Course: Appetizer, Snacks
    Cuisine: Western
    Keyword: dips, food for a crowd, gluten-free, hot dip, low-carb, sugar-free
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Baking Time: 15 minutes
    Makes: 6 appetizer servings
    Author: Lisa from A Day in the Kitchen

    Ingredients

    • 4 ounces cream cheese, room temperature (half a block)
    • 1 bulb roasted garlic
    • 100 grams baby spinach leaves, roughly chopped
    • 1 tablespoon butter
    • 100 grams canned artichoke hearts, chopped
    • ½ cup full-fat Greek yogurt
    • ¼ cup freshly grated Parmesan cheese
    • 2 tablespoons butter
    • 1 tablespoon fresh squeezed lemon juice
    • Salt and pepper to taste
    • ½ cup grated cheddar cheese

    Instructions

    • Preheat oven 425F/220C.
    • In a skillet over medium heat, add 1 tablespoon of butter (ghee or oil also okay) and add the chopped spinach. Stir until spinach is wilted.
    • Squeeze the roasted garlic from the bulb into the pan and add the chopped artichokes. Season with salt and pepper and mix with a spatula, mashing the roasted garlic.
    • Add the cream cheese, Greek yogurt, butter, Parmesan cheese, and lemon juice to the pan and mix with the spinach and artichokes.
    • Reduce heat to low-medium and stir mixture regularly until cream cheese is completely melted.
    • Season with salt and pepper, if necessary, to taste.
    • Transfer the mixture to an oven-safe dish and top with grated cheddar cheese.
    • Place the dish on a baking pan for easier transporting in and out of the oven and bake for 10-15 minutes, or until cheese on top is golden and bubbly.
    • Let cool 5 minutes before serving with tortilla chips, pita chips, raw vegetables, etc.

    Notes

    • Read my post on How To Make Roasted Garlic.
    • Artichokes can be omitted, if desired.
    • Use frozen spinach if you can't find any fresh spinach. Be sure to squeeze out all the liquid from the frozen spinach before adding to the pan with the other ingredients.
    • To make the dip thinner, add more Greek yogurt or some mayonnaise when cooking the dip in the pan.
    • Sprinkle with dried chili flakes or add sliced fresh chili peppers to the dip to give it a bit of spice!
    • Refrigerate any leftovers and reheat in the oven or microwave.
    Have you tried this recipe?Mention @dayinthekitchen or tag #adayinthekitchen!

    More Sauces Dips and Spreads

    • Ridiculously Easy Berry Compote
    • Buffalo Cauliflower with Feta Dip
    • Crispy Sweet Potato Fries with Chipotle Mayo
    • Creamy Greek Yogurt Cucumber Tzatziki

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    I cook up big ideas in my small kitchen in Hong Kong! My recipes are big on healthy eating, real food, and international flavors that you can create in any size kitchen. I have a particular passion for creating traditional home-cooked Chinese dishes inspired by my childhood, as well as gluten-free cooking and baking, demystifying gluten-free and showing you how easy and delicious it can be!

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