For a creamy and flavorful dip that you can easily make at home for a snack or game day, try this Creamy Spinach-Artichoke Dip. It’s quick to make in the food processor, and easily customizable for your taste and health goals.
Creamy Spinach-Artichoke Dip is one of my snack-time favorites! I’ve always loved the combination of the spinach with a little mayo, some good sour cream or yogurt, garlic and onion. Add the artichoke hearts and I’m in heaven!
I’ll buy containers of prepared dip from time to time, just being lazy. It’s my favorite dip for potato chips, and it’s available in so many variations depending on if you want mayo or yogurt, or both, in yours.
Trader Joe’s has a Greek yogurt spinach dip – that one’s too tart for me, though it sounds healthier.
You can get spinach-artichoke dips with minced jalapeno peppers – for me, the first two bites are good but then it gets a bit spicy – but feel free throw some into yours!
Every time I buy whichever dip it is, I end up with a plastic container. I’m hearing more and more that plastics like that don’t get recycled, so I ALSO want to reduce the number of those I buy.
Turns out this recipe is incredibly easy to make at home – I use my food processor. Making the dip at home means I can adjust the ingredients to taste. It’s so quick to whizz up, with only four main ingredients, you’ll wonder why you haven’t made it from scratch before.
Can you make this creamy spinach-artichoke dip in a blender? Yes, though if you have a food processor I recommend it for two reasons. A food processor is less likely to develop a bubble under the dip; a food processor is easier to remove the finished dip from. But either will work!
What are the basic ingredients in spinach-artichoke dip?
- A creamy base, usually mayonnaise, yogurt, cream cheese, or a combination
- Spinach, frozen, thawed and squeezed dry (I often freeze Power Greens for this dip)
- Artichoke hearts: canned (a milder flavor) or in jars (marinated, will have a slightly pickled flavor)
- Seasonings: onion flakes or powder, garlic powder, salt and pepper
Lately my choice of the main base for this dip has been Green Mountain Foods Greek Cream Cheese, a cream cheese and greek yogurt blend. It has some of the cream cheese taste and texture, but is not as heavy as straight cream cheese. But I do end up with yet another plastic container, so I’m on the lookout for a greek yogurt that comes in paper or glass – or I’ll make my own yogurt too.
I prefer just a little mayo compared to the cream cheese/yogurt and for that I use Chosen Foods 100% avocado oil mayonnaise.
Can this dip be made vegan?
To make this dip vegan, you would adjust the creamy base by using:
- omit the mayonnaise or use a vegan mayonnaise – like Earth Balance or Hellman’s
- a vegan cream cheese like Kite Hill or Violife
- coconut yogurt like CoYo or other non-dairy brand
Steps in making this spinach dip recipe
Note: If you want your dip on the chunky side, one way to do it is to add your artichoke hearts to the food processor first and pulse until they are chopped but not pureed. Then remove them to a bowl before you add the other ingredients to the food processor.
Planning ahead and freezing spinach or power greens! Then, the hardest part is waiting for my frozen greens to thaw. Once thawed and squeezed, they go into the food processor with the other ingredients – no particular order.
Dump everything else (unless you are reserving the artichoke hearts) into the food processor, and blend until your desired consistency.
Transfer the dip to the bowl with the chopped artichoke hearts and fold them all together.
How to serve this spinach-artichoke dip?
- My favorite is with plain potato chips like the Boulder kettle-cooked chips I’m enjoying here.
- For someone eating gluten-free, it’s best to avoid flavored potato chips, since flavorings can contain gluten. With this dip you can get all the flavor of sour cream and onion chips but you control the contents.
- This spinach dip is great with vegetable dippers, especially carrots and zucchini!
- It’s also great as a spread instead of mayonnaise on a savory sandwich.
Other dip recipes on A Meal In Mind
If you make this or any of the recipes on A Meal In Mind, please let me know! Or if you like the recipe, leave a comment, rate it, post pictures on Facebook or Twitter. Hashtag a photo #amealinmind on Instagram. I’d love to see what you come up with. Thank you so much!!
Creamy Spinach-Artichoke Dip
- Food Processor
- Mixing bowls
- 16- ounces frozen chopped spinach or Power Greens defrosted and drained
- 14- ounce can artichoke hearts marinated will change the flavor, see note, drained
- 1 8- ounce container yogurt/ cream cheese blend I used Green Mountain brand
- 1/4 cup mayonnaise I used Primal - use vegan mayo if needed
- 2 tablespoons chopped green onions
- 1 teaspoon lemon juice or Apple Cider Vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1-2 teaspoons minced pickled jalapeno peppers optional, or to taste
- For a chunky dip, process the artichoke hearts first. Add the drained artichoke hearts to the food processor and pulse in short bursts until they are chopped but not pureed. Remove them to a separate bowl. (or, add them to the spinach with everything else).
- Drain the defrosted chopped spinach in a colander. Wring out excess liquid by squeezing handfuls over the colander. Add to the food processor bowl.
- To the spinach, add your yogurt/ cream cheese choice, mayonnaise, chopped green onions, lemon juice, garlic powder, onion and salt.
- Process your spinach dip until it is uniformly mixed. Stir in the chopped artichoke hearts and optional jalapeno peppers.
- Cover and refrigerate 3-4 hours or overnight. The dip will develop the most flavor when served the next day.
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