Spinach Artichoke Dip

December 09, 2020

Jump To Recipe

A classic party potluck dip, frosty holiday nosh around the fireplace, or movie night masterpiece, spinach artichoke dip melds rich, savory mayo and piquant parmesan with bitter but bright spinach and acidic, briny artichokes. Our five ingredient spinach artichoke dip brings the basics together in a take-to-the-table cast iron serving dish that's ready in under 30 minutes. Stash the ingredients in the pantry, freezer, and refrigerator during the holiday or winter season so you're never more than a half hour away from the comforting pull of stretchy melted cheese tumbled with chopped greens. 

Spinach Artichoke Dip Recipe

Time: 28 minutes

Servings: 6


Spinach artichoke dip ingredients: garlic cloves, a block of parmesan cheese on top of a grater, a bowl of grated parmesan cheese, a mixing bowl with chopped spinach, chopped artichokes, and mayo. A jar of Primal Kitchen Mayo next to the mixing bowl.


  • Preheat oven to 350ºF. 
  • Thaw spinach in a microwave-safe dish for 1–2 minutes. Remove and drain excess liquid.
  • Drain liquid from the artichoke hearts. Chop into quarters.
  • Place spinach, artichoke hearts, mayo, and grated parmesan cheese in a big bowl. Mix until well combined.
  • Spread spinach artichoke dip into a cast iron dish or oven-safe dish. Bake for 20 minutes.
  • Turn oven to broil. Place dip under the broiler for 30–60 seconds, watching carefully. The top of the dip should be lightly browned.
  • Remove dip from oven and serve with raw vegetables and gluten-free crackers or grain-free tortilla chips.

Spinach artichoke dip, baked, in a cast iron skillet with tortilla chips sticking out. More tortilla chips on the side next to Primal Kitchen Mayo.

Nutrition info (per serving):

Calories: 181

Carbs: 12 grams

Net Carbs: 7 grams

Fat: 13 grams

Protein: 8 grams

Nutrition info calculated using Cronometer.

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