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Cheesy Spinach Artichoke Dip

Spinach and I are on a path towards friendship. It’s been a bumpy path, we’ve definitely made it a long way from the squishy, smelly spinach I remember as a child. But, we’ve got a long way to go until we’re besties. I’ve found that if I can hide spinach in things, I like it better.

You know, kind of like if you’re trying to get a child to eat their veggies, you hide in the mac and cheese sauce. I’m applying the same principle to myself!

What better way to hide spinach then encased in a creamy, cheesy artichoke dip?

I make my Spinach Artichoke Dip on the stovetop because it’s the quickest way to get into a serving bowl and ready for chips! But you could also take these ingredients, throw them in the crockpot, and cook on high for an hour! If I was serving this for a party that I had to go to, I would probably prefer to make this in a crockpot so it retains the heat better!

Another note for this recipe is that I prefer a thicker dip. I like it when I scoop my chip into the dip that there’s a lot for my chip to pick up! However, if you would like to thin the dip out you can add about a quarter to a half of a cup of milk to help the dip be a little bit more creamier! I have also found that when I reheat it (on the rare occasion I have leftovers) it helps to add a splash of milk to help the cheeses remelt some and smooth out!

I can’t even tell you how much this dip means to me! I love how creamy and thick this dip is with the nice bite of the artichoke! I don’t even mind the spinach in the dip! Honestly, I’d probably eat Brussel sprouts if they were covered in this delicious dip!


2 tablespoons of butter

1 medium onion, yellow or white

2 cloves of garlic

1/2 teaspoon of Italian seasoning

1 pinch of red pepper flakes

1 block of cream cheese

8 ounces of sour cream

1 jar of artichoke hearts, drained and chopped

2 cups of shredded mozzarella

1/2 cup of grated parmesan

2 cups of baby spinach

Salt and Pepper, to taste

1/4 – 1/2 cup of milk, optional

Start off by chopping up the onions, garlic, and just a rough chop on the artichoke hearts. Add the butter to the bottom of a saucepan. Once the butter is melted, saute the onions for about 3 minutes or so, then add in the garlic. While the garlic and onions finish cooking, add in the Italian seasoning and a pinch of red pepper flakes! Then cut up the block of cream cheese into about 8 pieces and add that to the pan. Stir the pan slightly to help the cream cheese melt and add in the sour cream. Once the sour cream and cream cheese have fully melted together, add in the chopped artichoke hearts.

The next part is my absolute favorite! Add in the 2 cups of mozzarella cheese and half a cup of parmesan cheese. Stir slowly as the cheese melts into the mixture. Once the cheese is fully melted, add in the 2 cups of spinach. The spinach just needs a couple of minutes to wilt down. Cover the pan and let sit for about 5 minutes. If the dip is a little too thick, you can add some milk in now!

Remove the pan from heat and transfer the delicious, cheesy dip into a bowl. Serve with chips, pretzels, or baguette!

All the ingredients are prepped!
It looks like a lot of spinach but it’ll melt down!
The perfect bite with a little bit of everything on it!

I love how thick and delicious this dip is! I love a dip that really just sticks to the chip as you scoop up those delicious flavors! The artichokes are nice and creamy with the nice healthy vibe the spinach brings! It really is a well-rounded dip! A little bit of cheese, a little bit of butter, a little bit healthy, a little bit indulgence… oh, who am I kidding? It’s a whole lotta indulgence!

-Holly Michelle

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