Table of Contents
  1. Watch how to make this spinach artichoke dip
  2. Spinach Artichoke Dip Recipe

You cannot have a party without a dip. Especially during the holidays, dips and appetizers are my go-to for entertaining. I’m not reinventing the wheel here, more like making it more efficient. Spinach artichoke dip is usually a holiday staple. Rich in mayonnaise and sour cream, it’s delicious, but always used to give me a gross feeling. While the holidays are a time to indulge, I decided to lighten up the dip and give it even more flavor. No one will feel like they’re missing anything when you serve this updated version.

Served warm or cold, this is delicious. I garnished with feta cheese and served with pieces of bread, crackers, and a selection of vegetables. Any way you choose, this will be a hit!

Close up view of serving platter filled with spinach artichoke dip with fresh vegetable slices all around

More Christmas appetizers

Watch how to make this spinach artichoke dip

White serving platter filled with spinach artichoke dip sitting on round serving board filled with fresh vegetables and crusty bread all on marble surface

Spinach Artichoke Dip

5 from 4 votes
When it's time for an appetizer, this spinach artichoke dip is the answer! Whether served with fresh vegetables or crusty bread, it's a deliciously creamy recipe. It's not exclusive to the holiday season, but I do love to serve it during that time, or any party time!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 64 servings


  • 2 tbsp olive oil
  • 1 cup diced red onion
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 cloves minced garlic
  • ¼ cup diced red pepper
  • 8 oz Cremini mushrooms diced
  • 1 tbsp lemon juice
  • 1 tbsp Worcestershire sauce
  • 16 oz drained artichoke hearts
  • 16 oz frozen spinach thawed and squeezed dry
  • 1 ¾ cup Greek yogurt
  • ¼ cup mayonnaise


  • Drain thawed spinach and squeeze. Dry set aside with drained and chopped artichoke hearts.
    16 oz frozen spinach, 16 oz drained artichoke hearts
  • Prepare onion, garlic, red pepper, and mushrooms.
    1 cup diced red onion, 3 cloves minced garlic, ¼ cup diced red pepper, 8 oz Cremini mushrooms
  • Add oil to a large skillet over medium-high heat. Once the oil is heated, add onion, salt, and pepper and sauté until translucent, 3-5 minutes.
    2 tbsp olive oil, 1 cup diced red onion, 1 tsp salt, 1 tsp black pepper
  • Add garlic and red pepper, and mushrooms. Continue to sauté until mushrooms have released and cooked off their liquid, 5 minutes.
    3 cloves minced garlic, ¼ cup diced red pepper, 8 oz Cremini mushrooms
  • Add lemon juice and Worcestershire sauce. Cook for about one minute.
    1 tbsp lemon juice, 1 tbsp Worcestershire sauce
  • Add prepared spinach and artichokes and stir to break up any large pieces. Taste and adjust for seasoning.
    16 oz frozen spinach, 16 oz drained artichoke hearts
  • Add yogurt and mayonnaise and stir until incorporated. At this point, the dip can be cooled and chilled for up to one week or served immediately.
    1 ¾ cup Greek yogurt, ¼ cup mayonnaise


Serving: 2tbspCalories: 24kcalCarbohydrates: 1.8gProtein: 1.2gFat: 1.5gSaturated Fat: 0.4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.6gTrans Fat: 0gCholesterol: 1.4mgSodium: 56.2mgPotassium: 89.9mgFiber: 0.5gSugar: 0.6gVitamin A: 34.5IUVitamin C: 3.5mgCalcium: 18mgIron: 0.3mg
Course Appetizer
Cuisine American
Difficulty Intermediate
Method Cooking

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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  1. 5 stars
    Tried your spinach artichoke dip today. It was amazing love the taste . Had the perfect summer lunch
    Thanks for sharing your recipes and ideas