This easy spinach artichoke dip is made with fresh spinach and is served warm in a skillet with store-bought biscuits for dunking. It has a creamy base, cheesy top and is so delicious! Makes for an impressive dip for entertaining.
Hello there! How has winter been treating you? Are you bombarded with snow? Or do you live somewhere warm and sunny?
We have been having snow around here like crazy. Just last week we had about 2 feet of snow (in two days) with super high winds. So, suffice to say, I’ve been spending a little more time inside making all things comforting, like this fresh spinach artichoke dip.
When hubby tasted, his reaction was ‘Yeah, so, that’s going in rotation.’ Woo-hoo!
Why We Love Fresh Spinach Artichoke Dip
- It’s super easy to prepare
- It comes together in less than 30 minutes
- It’s baked and served in a skillet for easy cleanup and a fun presentation
- You can use fresh or frozen spinach
- It’s a wonderful dip for entertaining
- It tastes amazing!
How to Make It
Full details on how to make this hot spinach artichoke dip are in the recipe card below, but here are the basics:
- Blend spinach in a food processor
- Add remainder of ingredients, blending in
- Place biscuits (from store-bought dough) around the exterior of a skillet
- Pour dip in the middle
- Top dip with extra cheese
- Bake and enjoy!
Tip: For this recipe, I used fresh spinach, about 4 to 5 cups and the artichokes that I used were packed in water (not the ones packed in oil).
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Can I Make With Frozen Spinach?
Absolutely! Just thaw and drain of excess moisture before using.
More Tips and Variations
If you rather not use biscuits, simply place the dip in an oven-safe dish and warm through. Serve with chips.
A little squeeze of lemon is nice with this dip drizzled over top.
If you don’t have artichokes packed in water and only those packed in oil, no worries! Just give ’em a little rinse & drain under water before using.
After the buns were baked and the dip heated through, I wanted to brown that cheddar cheese a bit. I got a little creative and folded over a piece of aluminum foil and cut a half moon so it would be roughly the same circumference as the dip. It’s not exactly perfect, but gets the job done. I wanted to brown the cheese a little, but not burn the buns.
More Easy Dip Recipes
Hope you get a chance to try this baked spinach artichoke dip soon!
If you make this spinach artichoke dip, be sure to leave a comment below. Love to know how you enjoyed! Thank you!
Easy Spinach Artichoke Dip (with fresh spinach)
- 4 to 5 cups fresh baby spinach
- ¼ cup mayo
- ½ teaspoon cayenne pepper powder
- 3 cloves garlic , minced
- 1 teaspoon onion powder
- pinch ground nutmeg
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 ounces cream cheese , softened (about ½ a 250 gram package)
- 1 cup artichokes in water , drained
- 1.5 cups shredded cheddar cheese , divided
- 12 ounces pre-bought buttermilk biscuits (approximately. About a 340 gram package or ¾ pound)
- Baking spray (for greasing skillet)
- Lemon wedges (for serving with, optional)
- Preheat oven to 350 degrees Fahrenheit.
- Meanwhile, add spinach to a food processor and process until broke down (few seconds).
- To spinach, add mayo, cayenne pepper, garlic, onion powder, nutmeg, salt and pepper. Process again until combined.
- Add cream cheese and process again until incorporated.
- Add artichokes and process for a few seconds until artichokes are broke down slightly. Add 1 cup of the cheese and blend for just a few seconds or so.
- Grease a 10-inch cast iron skillet with baking spray. Then, roll the buttermilk biscuits into balls and place in the skillet (around the outer edge of skillet) about an inch apart.
- Pour spinach artichoke dip in the centre and top dip with remaining ½ cup of cheese. Bake for 20 minutes.
- Carefully remove skillet from the oven and turn to broil (optional). Cover buns with aluminum foil and broil for about 2 minutes until cheese is bubbly. Carefully remove from the oven. Serve with lemon wedges for over top of the dip (optional). Enjoy!
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.