This creamy spinach artichoke dip is the ultimate holiday appetizer! Make this baked dip in under an hour and serve it with crostini. Enjoy!
Favorite Spinach Artichoke Dip!
Is there a better dish to pass than a cheesy dip — specifically a cheesy spinach artichoke dip?! We think not! Which is why we’re so thrilled to be sharing this spinach artichoke dip in partnership with our friends at Wood River Creamery.
We <3 using their cheeses in our recipes, including this amazing baked mac and cheese and this French onion dip, and these perfect beer and cheese pairings. Oh, and don’t forget these pizza lasagna roll ups!
This spinach artichoke dip is way more than your everyday dip — it’s made creamy thanks to cheddar + gruyere AND cream cheese. Plus, it’s baked in the oven to make it extra warm and cozy.
why you’ll love it!
- Serves a crowd for those holiday gatherings.
- Amazing savory and creamy flavor.
- Pairs well with everything from crostini to sliced veggies.
All Things Wood River Creamery
Wood River Creamery cheeses are handcrafted in small batches by their master cheesemaker and staff in Wisconsin. That’s right, fellow midwesterners! We’re pretty big fans of that, too. A bit more about Wood River Creamery:
WHAT KIND OF CHEESE IS IT?
Wood River Creamery cheeses are a great fusion of cheddar and gruyere. You get the bold flavor of a cheddar combined with the buttery flavor of gruyere — does it get any better? This also means that their cheeses are great for everything from slicing and snacking to melting for this spinach artichoke dip!
IS WOOD RIVER CHEESE GOOD FOR COOKING?
Wood River Creamery cheeses are great to cook with because of their flavor and terrific meltability. We’re talking ooey gooey melty goodness, people. Don’t believe us? Scroll on down to check out the creamy and cheesy deliciousness of this spinach artichoke dip 😀
IS WOOD RIVER CREAMERY CHEESE GOOD FOR SLICING?
Of course! Their cheddar + gruyere cheeses are perfect for slicing and enjoying with your favorite charcuterie accouterments. Have you checked out our favorite beer + cheese pairings?
WHERE CAN YOU FIND WOOD RIVER CREAMERY CHEESE?
They can be found in the specialty cheese case at your local grocery store or online. Check out their store locator.
Wood River Creamery Flavor Options
Wood River Creamery has some delicious flavors! We used their roasted red pepper and black peppercorn for this spinach artichoke dip, but we’re already planning to make this recipe with their Black Truffle variety for a flavor twist!
- Original (what we used for our French onion dip and pizza lasagna roll ups!)
- Applewood Smoked Sea Salt
- Black Truffle
- Chipotle Garlic
- Mango Habanero
- Roasted Red Pepper & Black Peppercorn (what we used for this spinach artichoke dip!)
- Smoked Cracked Peppercorn
- Herbs de Provence (what we used for our baked mac and cheese!)
Spinach Artichoke Dip Ingredients
- Fresh spinach
- Canned artichoke
- Minced yellow onion
- Cream cheese
- Plain greek yogurt
- Crushed red pepper
- Wood River Creamery Red Pepper and Cracked Peppercorn Gruyere Cheddar Cheese
How to Make Spinach Artichoke Dip
Preheat & Prep
Preheat the oven to 375℉ and spray an 8×8-inch baking dish with cooking spray. Set aside.
Cook Down Spinach
Sauté the onion in olive oil, and cook until soft and translucent. Then add the spinach in batches and cook for 5 minutes.
When the spinach has cooked down to ¼ the size, add the minced garlic and salt.
mix dip Together
In a large bowl add the cream cheese, Greek yogurt, mayonnaise, and crushed red pepper, and mix with a hand mixer until everything is well combined.
Then stir in the spinach, artichokes, and 1 cup of shredded cheese.
Top with Cheese & Bake
Transfer the spinach artichoke dip into the baking dish and top with the remaining shredded cheese, and bake for 30 minutes.
Pro tip: Everyone’s ovens are different! Make sure to watch the cheese so it doesn’t burn!
Serve & Enjoy!
Serve your spinach artichoke dip with crusty bread or sturdy crackers.
What to Serve With This Dip
This spinach artichoke dip is so versatile! Obviously a traditional crostini will do the trick, or jazz it up with tortilla chips or French bread. The options are endless. We love:
- French bread
- Tortilla chips
- Sliced red, green or yellow peppers
- Sliced carrots
Make Ahead Spinach Artichoke Dip
This spinach artichoke dip is great for prepping ahead of time! Simply prepare the dip up until baking, and wait to bake until right before serving. Store the un-baked dip in the refrigerator for up to 3 days.
How to Store Spinach Artichoke Dip
Store this spinach artichoke dip in an air-tight container in the fridge for up to 3 days.
When Reheating Spinach Artichoke Dip: we recommend reheating this dip LOW AND SLOW! Reheat on stovetop on low or in the oven at 300°F, stirring frequently. This will help prevent any separating or uneven reheating.
Freezing Cheese Dips: because cheese has a difficult time with drastic temperature changes, we do NOT recommend freezing this spinach artichoke dip!
Spinach Artichoke Dip
- 2 tablespoons olive oil
- ¼ yellow onion minced
- 20 oz. fresh spinach
- 2 garlic cloves minced
- 1 teaspoon kosher salt
- 8 oz. cream cheese softened
- ¼ cup plain greek yogurt any fat works
- ¼ cup mayonnaise
- 1 teaspoon crushed red pepper
- 14 oz. canned artichoke quarters drained and chopped
- 8 oz. Wood River Creamery Red Pepper and Cracked Peppercorn Gruyere Cheddar Cheese shredded and divided
- Preheat the oven to 375℉ and spray an 8×8-inch baking dish with cooking spray. Set aside.
- Heat the olive oil in a large skillet over medium/high heat. When the oil has become fragrant, add the onion and cook until soft and translucent — about 2 minutes. Add the spinach in batches and cook for 5 minutes. When the spinach has cooked down to ¼ the size, add the minced garlic and salt. Cook for another 2-3 minutes. Set aside.
- In a large bowl add the cream cheese, Greek yogurt, mayonnaise, and crushed red pepper. Using a hand mixer, mix until everything is well combined. Stir in the spinach, artichokes, and 1 cup of shredded cheese.
- Transfer the spinach artichoke dip into the baking dish and top with the remaining shredded cheese. Bake for 30 minutes.
- Allow 5 minutes of rest time before serving. Serve with crusty bread or sturdy crackers.
Tips & Notes
- This dip can be made ahead of time. Wait to bake until before serving.
- Skip the crushed red pepper if you do not like spice.
Disclaimer: This post is sponsored by Burnett Dairy Cooperative. We were compensated and all opinions are our own. Thank you for supporting The Cheese Knees!