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Spinach Artichoke Dip

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Any appetizer dip that is easy to make ahead and can be served cold  is a winner in my house!  I like to put my dip in a Hawaiian Bread Bowl, Plus you don’t have to worry about asking for your bowl or dishes back, if you bring it to a party! I’ll typically serve the bread bowl with carrots, cucumbers, celery and other veggies! sometimes pita bread on the side.

You Will Need

2 TBSP Olive Oil

1 Bag Fresh Spinach

1 Lg Onion diced (divided)

3 TBSP Minced Garlic

1 Can Artichoke Hearts

2/3 Cup Real Mayonnaise

2/3 cup Sour Cream (divided)

3 Chicken Bullion Cubes (crushed)

1/2 Cup Grated Parmesan Cheese

1 tsp Salt 

1 tsp Pepper

What Ingredients go into Spinach Artichoke Dip?

  • Sour cream

  • Real Mayonnaise

  • Garlic

  • Parmesan

  • Salt

  • Pepper

  • Canned Artichokes

  • Fresh Spinach

  • Chicken Bullion Cubes 

Start by turning your instant pot on saute, you can also do this recipe on the stove top) Add oil, half of your diced onion and minced garlic. Saute until onions are almost translucent.

Add spinach and cook down until wilted slightly, (2 or 3 minutes.) Turn your saute off and drain extremely well. Move to your food processor and add the rest of your onion, drained artichoke hearts, grated Parmesan cheese. Pulse 1 second,  5 or 6 times. (be careful not to over blend) Add to another bowl, with Sour Cream, Real Mayonnaise,  crushed bullion Cubes, salt and pepper. Mix well.  Refrigerate for 1 to 2 hours.

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What Should I Serve
with Spinach dip?

  • Tortilla chips

  • Hearty crackers

  • Hawaiian Bread Bowl

  • Pita Bread

Spinach Artichoke Parmesan Cheese dip
Spinach Artichoke Parmesan Cheese dip


Try Our Other Dip Recipes

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How Long Does Spinach Dip Last In the Fridge? 


3-4 days. Cold spinach dip can be refrigerated in a sealed container, or covered in plastic wrap or foil. If you made your spinach dip in a bread bowl, the bread will get soggy and stale the longer it sits.

Can you freeze a dip with mayonnaise in it?

In general, mayonnaise and sour cream don't freeze well and can leave your dip watery and grainy after it thaws. If you're making a dip with either of these ingredients, try freezing a small amount for 24 hours to see how it turns out.

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Tips to make the Best Dip

  • Use full-fat sour cream: Low-fat sour cream can be thinner in texture, you can still use it, but the results may not be excellent. Try to use full-fat sour cream to make the dip rich, creamy, and flavorful.

  • Add water or milk for a runnier dip if you prefer: Add a tablespoon of water or milk if you prefer a runnier dip. I like the thickness of the dip without adding any water though.

  • Adjust the seasonings: Taste the dip mixture and adjust the seasoning as per your preference as you mix.

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