This Spinach Artichoke Dip is the ultimate crowd-pleaser, blending creamy, tangy, and savory flavors in every bite.
With its velvety texture and rich blend of spinach, artichokes, and melted cheese, it’s a dish that feels indulgent yet approachable.
Perfect for gatherings or cozy nights in, it’s ready in just 40 minutes, making it a hassle-free favorite.
The warm, gooey dip pairs beautifully with crispy bread or crunchy veggies, offering a delightful contrast of textures.
Each spoonful delivers a burst of garlicky goodness and a hint of brightness from the artichokes.
Whether you’re hosting friends or treating yourself, this recipe promises to be a flavor-packed hit that’s as easy to make as it is to love.
Ingredients for Spinach Artichoke Dip
- 3 cups small cauliflower florets (cut into ¾-inch pieces)
- 2 garlic cloves
- 5 ounces fresh spinach
- 1 (14-ounce) can whole artichoke hearts (drained, patted dry, and chopped)
- ⅓ cup chopped scallions
- ½ cup whole milk Greek yogurt (substitute with sour cream if preferred)
- 1½ tablespoons extra-virgin olive oil (plus more for brushing)
- Heaping ½ teaspoon Dijon mustard
- Scant 1 teaspoon sea salt
- ¾ cup white cheddar cheese (shredded)
- Pinches of red pepper flakes (adjust to taste)
- Toasted baguette (for serving)
- Chopped parsley (optional, for garnish)
Step-by-Step Instructions
- Preheat the oven to 450°F and lightly brush an 8-inch cast iron skillet with olive oil.
- Bring a large pot of salted water to a boil. Add the cauliflower florets and garlic cloves and boil until the cauliflower is fork-tender, about 8 minutes. Use a slotted spoon to transfer the cauliflower and garlic to a blender, reserving the cooking water.
- Prepare a bowl of ice water. Add the spinach to the boiling water and immediately remove it with a slotted spoon (it wilts quickly). Transfer the spinach to the ice water to cool completely. Drain and squeeze out excess moisture, then coarsely chop.
- In a large bowl, combine the chopped spinach, artichoke hearts, and scallions.
- Ensure the cauliflower in the blender has mostly cooled, then add the Greek yogurt, olive oil, Dijon mustard, and salt. Blend until creamy.
- Pour the blended cauliflower mixture into the bowl with the spinach and artichokes. Stir until well combined.
- Spread the mixture into the prepared skillet. Top with white cheddar cheese and a few pinches of red pepper flakes.
- Bake for 15 to 18 minutes, or until the cheese is browned and bubbling.
- Garnish with chopped parsley if desired, and serve with toasted baguette slices.
Perfect Pairings: Serving Suggestions
This creamy Spinach Artichoke Dip is a crowd-pleaser, and it pairs wonderfully with toasted baguette slices for a classic touch. For a fun twist, try serving it with pita chips, tortilla chips, or even fresh veggie sticks like carrots and celery. It’s also a great accompaniment to grilled chicken or as a topping for baked potatoes!
Storage & Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop it back in the oven at 350°F for about 10 minutes or until warmed through.
If the dip seems a bit dry, add a splash of milk or yogurt before reheating to restore its creamy texture.
Time-Saving Hacks
Short on time? Use frozen cauliflower florets and spinach instead of fresh—just thaw and squeeze out excess moisture before using.
You can also prep the dip a day ahead and refrigerate it, then bake it just before serving for a stress-free appetizer.
Recipe Variations to Try
Feel free to mix it up! Swap the white cheddar for mozzarella or Parmesan for a different cheesy flavor.
For a spicy kick, add a dash of hot sauce or extra red pepper flakes. If you’re vegan, use plant-based yogurt and cheese alternatives for a dairy-free version that’s just as delicious.
Equipment Guidance
An 8-inch cast iron skillet is ideal for this recipe, as it helps create a crispy, golden top. If you don’t have one, a baking dish works too—just keep an eye on the baking time.
A high-speed blender ensures the cauliflower mixture turns silky smooth, but a food processor can also do the trick.
Spinach Artichoke Dip
Ingredients
- 3 cups small cauliflower florets, ¾-inch pieces
- 2 garlic cloves
- 5 ounces fresh spinach
- 1 (14-ounce) can whole artichoke hearts, drained, patted dry, and chopped
- ⅓ cup chopped scallions
- ½ cup whole milk Greek yogurt
- 1½ tablespoons extra-virgin olive oil, more for brushing
- Heaping ½ teaspoon Dijon mustard
- Scant 1 teaspoon sea salt
- ¾ cup white cheddar cheese
- Pinches of red pepper flakes
- Toasted baguette, for serving
- Chopped parsley for garnish, optional
Instructions
- Preheat the oven to 450°F and brush an 8-inch cast iron skillet lightly with olive oil.
- Bring a large pot of salted water to a boil. Add the cauliflower and garlic and boil until the cauliflower is fork tender, about 8 minutes. Use a slotted spoon to scoop the cauliflower and the garlic into a blender, reserving the pot of cooking water.
- Set a bowl of ice water nearby. Add the spinach to the boiling water and use a slotted spoon to immediately remove it (it’ll wilt very quickly) and transfer to the ice water to cool completely. Drain and squeeze excess moisture from the spinach. Coarsely chop the spinach and add it to a large bowl with the artichokes and scallions.
- Check to make sure that the cauliflower in the blender has (mostly) cooled, then add the yogurt, olive oil, mustard, and salt to the blender and blend until creamy. Add this mixture to the bowl with the spinach and artichokes and stir to combine.
- Spread the spinach mixture into the skillet and top with the cheese and pinches of red pepper flakes. Bake 15 to 18 minutes, or until the cheese on top is browned and bubbling.
- Garnish with parsley, if desired, and serve with baguette slices.