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Spinach Artichoke Dip

November 13, 2016 by Erin@BottomLeftoftheMitten 6 Comments

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This tasty spinach artichoke dip has spinach, artichokes, and water chestnuts folded into a creamy base. Bake and serve hot with crostinis for an easy party-perfect recipe.

This week I’m talking about not only this amazing dip, but I’m going to show you how to throw a craft beer-themed party!

spinach artichoke dip spread on baked French bread with more dip in a dish and bread below.

Usually, when we have a party it’s BYOB and a dish to pass. This is great as the host because I only have to come up with one dish and also I get to try all the great food our friends make. 

To keep with the craft beer theme, I’m making this spinach and artichoke dip. It’s an appetizer that I see on almost every brewpub or restaurant menu, so it’s a great appetizer for this party.

Jump to:
  • What is a craft beer-tasting party?
  • Ingredients
  • How to make spinach artichoke dip step-by-step
  • Serving Suggestions
  • Tips & Variations
  • Storage
  • More recipes for a perfect party
  • Spinach Artichoke Dip
hand holding a crostini with spinach artichoke dip on it and more dip displayed below.

What is a craft beer-tasting party?

A craft beer tasting party is the very simple idea that guests bring a 6-pack of craft beer to share with the rest of the guests.

The beer can be all the same kind, just a quick pick up of a favorite beer style that the guest prefers OR they can bring what I like to call the ‘Sixer Mixer’, a variety of different beers in a 6-pack. Many stores have mix-and-match loose beers that you can choose from so there is something for everyone.

Some people like IPAs, some like Hefeweizen.  Some like Pilsners, some like Stouts.  Beer has a unique talent for finding just the right one for you.

craft beer swap party with appetizers.

Ingredients

This hot spinach artichoke dip has-

  • A base of cream cheese, mayonnaise, and sour cream. The combination makes for a creamy base.
  • Frozen spinach, artichoke hearts, and water chestnuts. I like to add the water chestnuts for extra crunch.
  • Garlic powder. Simple seasoning to let the rest of the flavors shine.
  • Both Parmesan and Italian shredded cheese. A great cheese combination that melts perfectly together when it bakes.

How to make spinach artichoke dip step-by-step

Cook the frozen spinach to package directions and make sure it’s drained of all water. 

In another bowl, mix together the softened cream cheese, mayo, and sour cream.

Add the artichokes and drained can of diced water chestnuts.

Sprinkle in the garlic powder, Parmesan cheese, and HALF of the Italian shredded cheese.

steps for making an easy dip with instruction step description overlayed on images.

Take the spinach and fold it into the base. Mix everything together completely making sure not to leave clumps of spinach.

Put dip into an oven-proof dish. Top with remaining cheese. 

Bake at 375 degrees for 15-18 minutes or until cheese is melted.

baked spinach dip steps in two images with step instructions overlay.

Serving Suggestions

I serve this spinach dip warm with some crunchy, baked crostini (make your own using this recipe from Midwest Foodie) or warm, fluffy slices of French bread. A side of fresh sliced vegetables goes great with it too.

Tips & Variations

  • You can replace the frozen spinach with 16 ounces of fresh spinach that has been cooked down in olive oil.
  • This recipe can easily be made into a cold spinach dip recipe by omitting the Italian cheese layer on top and not baking it.
  • Can this be made in the crockpot? Yes. Mix the ingredients and place them in the bottom of a greased slow cooker. Heat on low and let cook for 2-3 hours. Place on ‘warm’ once it has cooked to keep it from burning.

Storage

Place any leftovers in a covered container and refrigerate. Reheat in the oven to 375 degrees for 10-15 minutes depending on how much is left.

It is not recommended to freeze this spinach dip recipe.

More recipes for a perfect party

  • easy guacamole dip on a spoon with bowls placed around it.
    Easy Guacamole Dip with Baked Tortilla Chips
  • side shot of a hand holding a chicken taquito and dipping it into a bowl of guacamole. more taquitos stacked next to it in the pan.
    Street Corn Taquitos
  • overhead shot of marinated baked chicken wings with dipping sauce in a pan.
    Pickle Brined Chicken Wings
  • a plate of cream cheese and peach bread appetizers.
    Spicy Roasted Peach Crostini

Serve this spinach and artichoke dip recipe with crostini, whole wheat crackers, or cut vegetables.

And here you are…..

spinach dip baked in a dish with baked bread with recipe title description text overlay on image.

From our home in the Bottom Left of the Mitten to yours ~ Party OnSaveSave

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craft beer swap party with appetizers.

Spinach Artichoke Dip

Spinach artichoke dip is a great party appetizer. Mix the ingredients together and bake for a savory hot dip recipe.
5 from 1 vote
Print Pin Rate
Course: Appetizers
Cuisine: American
Keyword: creamy spinach dip, hot spinach dip
Prep Time: 5 minutes minutes
Cook Time: 18 minutes minutes
Servings: 12 servings

Equipment

  • oven proof baking dish

Ingredients

  • 8 ounces cream cheese softened
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup parmesan cheese
  • 1 teaspoon garlic powder
  • 8 ounces diced water chestnuts drained
  • 14 ounces spinach, frozen cooked to package directions then drained of all liquid
  • 3 ounces artichoke hearts about 1/2 of a 6 ounce jar
  • 1/2 cup shredded italian cheese divided

Instructions

  • Combine all ingredients through the shredded Italian cheese. Please 1/2 into the dip.
    8 ounces cream cheese, 1/4 cup mayonnaise, 1/4 cup sour cream, 1/4 cup parmesan cheese, 1 teaspoon garlic powder, 14 ounces spinach, frozen, 3 ounces artichoke hearts, 1/2 cup shredded italian cheese, 8 ounces diced water chestnuts
  • Place dip into an oven-proof dish. Top with remaining cheese.
    1/2 cup shredded italian cheese
  • Bake at 375 degrees for 15-18 minutes or until cheese is melted.
  • Serve with crackers, bread, or vegetables. Just don't double-dip! Enjoy.

Notes

Tips for making this recipe:

  • Make sure that the spinach is drained of all its liquid before adding to the rest of the ingredients.
  • The liquid from the water chestnuts should be drained as well. 
  • To store: Place any leftovers in a covered container and refrigerate. Reheat in the oven at 375 degrees for 10-15 minutes depending on how much is left.
Tried this recipe?Mention @mittenmommy or tag #mittenmovienight!

Originally published in November of 2016. Updated post in April of 2022 with new photos, same great recipe. 

*Affiliate links are included in this post. Please read my Discloser Policy.

Last Updated on December 2, 2023 by Erin@BottomLeftoftheMitten

Filed Under: Mitten Meals

Reader Interactions

Comments

  1. Debi at Life Currents

    November 14, 2016 at 2:53 pm

    I love UncommonGoods! They have great stuff. Thanks for the ideas and the suggestions. I have many beer lovers in my life, so these will help!

    Reply
    • Erin@BottomLeftoftheMitten

      November 14, 2016 at 3:25 pm

      I love them as well, such unique gifts. Glad I could give you some great suggestions. Enjoy your Holidays and thank you for stopping by.

      Reply
  2. Amanda

    November 15, 2016 at 9:10 pm

    This is great! Artichokes and spinach to keep you from feeling guilty. Make 2 bowls: one to share and one to hide for yourself!

    Reply
    • Erin@BottomLeftoftheMitten

      November 16, 2016 at 2:02 pm

      That sounds like a plan. I will admit, I ate most of this myself…shhh….

      Reply
  3. Katrin

    November 17, 2016 at 1:59 pm

    I LOVE artichokes! This recipe sounds like a winner – will definitely try it!!

    Reply
    • Erin@BottomLeftoftheMitten

      November 30, 2016 at 8:01 pm

      Hope you enjoy!

      Reply

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