At our house we love to snack, whether we are entertaining guests or just ourselves. This Easy Spinach Artichoke Dip is amazing, I’ve even had people tell me it’s the best spinach artichoke dip they’ve ever had! It’s so easy to throw together, and for an extra bonus, it freezes great so you can be ready for your next party in no time! That’s the kind of recipes I love making! So, let’s get started!
Easy Spinach Artichoke Dip {Freezer Friendly}
First, preheat your oven to 350˚ and spray a small baking dish with cooking spray and set aside. In this recipe, I used an 11×7 inch pan, but a 9×9 would work great, too.
In a large bowl, combined your soften cream cheese and greek yogurt. For this recipe I use just a single serve cup of plain greek yogurt, it’s the perfect size!
Next, add the parmesan and mozzarella cheese. Mix well.
Then, drain the can of quartered artichoke hearts, give them a rough chop, and add them to the bowl.
Now, for the spinach…I use one box of frozen spinach, it should be thawed in the refrigerator over night (you may want to put it in a zip lock bag so it doesn’t make a mess). Grab a piece of cheese cloth (or a few paper towels will work, too) and place the spinach in the middle.
Wrap the cheese cloth around the spinach and give it a good squeeze (over the sink). I’m always surprised about how much water comes out (or maybe I’m just easily amused).
Once the spinach has been squeezed, give a rough chop and add it to the bowl.
Add 2 cloves of minced garlic and mix well. Isn’t it so pretty…pretty easy!
Now, just smooth out the mixture in the prepared baking dish and bake for 20-25 minutes. Let cool slightly before serving.
Freezer Instructions:
If you are making this recipe to freeze, be sure to use a disposable aluminum pan instead of a baking dish. Spread the mixture in the pan, cover, and freeze. It will store well for up to 3 months. To heat, bake at 350˚ for 40 minutes or until warm.
This Easy Spinach Artichoke Dip is going to be a sure hit at your next get together! Your guests will be asking you for the recipe…believe me, I know this from experience!
You can serve this with veggies, chips, crackers or whatever you like…it’s good on just about anything!
Below is a printable recipe card. Hope your family enjoys this as much as we do!
Easy Spinach Artichoke Dip {Freezer Friendly}
Ingredients
- Non-stick cooking spray
- 8 oz block of cream cheese softened,
- 1 oz single serve container plain greek yogurt
- 1 cup parmesan cheese shredded
- 1 cup mozzarella cheese shredded
- 14 oz can quartered artichoke hearts drained, in water
- 10 oz package frozen spinach thawed, drained,
- 2 cloves garlic minced
Instructions
- Preheat oven to 350˚ and spray 11x7 (or 9x9) baking dish with non-stick cooking spray.
- Combined cream cheese and greek yogurt in large bowl.
- Add parmesan and mozzarella cheeses, mix well.
- Drain and chop artichoke hearts, add to bowl.
- Squeeze spinach in cheese cloth to remove all water, chop, and add to bowl.
- Add garlic and mix well.
- Spread mixture in prepared baking dish and bake at 350˚ for 20-25 minutes.
- Enjoy!
Notes
Nutrition
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Comments & Reviews
Hi Everyone, this looks like a great recipe. I don’t see an answer to do you cook it before freezing?
No, you just need to assemble and then freeze. It’s so good!
So glad to have found this! I had to do a bunch of “make ahead” apps to freeze. I needed to double but didn’t have enough spinach around (I used fresh, cooked it to reduce it and seasoned w/a dash of nutmeg, and some cardamom and cumin), so I added in some cooked kale. Was divine!
Do you make it, bake ti, cool. Then freeze it, or do you bake it first, cool then freeze it?
Hi! Is it 1 single serve container of yogurt or 1ounce of yogurt?
I was wondering the same thing🤔
Any thoughts on subbing fresh spinach. I have sooooo much in my garden and I want to make a bunch of dip and freeze it. Thanks
Sure! Go for it!
Why can it not be frozen in a baking dish?
You just don’t want to take and put a glass or stone baking dish from the freezer directly to a hot oven. So if you want to do that, it’s better to use a metal baking dish. Otherwise, thaw the dish before adding to the oven.
How would this be with just spinach no artichoke?
Probably pretty good!
Can I use sower cream instead of yogurt?
In my research, it seems the sour cream and/or mayo in most dips is what makes it not very freezer friendly as it changes the texture (either watery or grainy). I assume the greek yogurt is the freezer friendly ingredient to take its place.
Can you freeze leftovers after you’ve baked ?
Do you bake it before freezing it or do you just bake it as part of the defrosting process?
I made this and froze it ahead for an upcoming party. Unfroze it, popped it into the oven and the guests absolutely loved it! I had been skeptical about making ahead and freezing but was very pleased with this and found it to be a time saver for me. I’ll make this recipe again!
Yay!!! Another awesome freezer gal in the making!!! 🙂
Did you thaw it before baking it? And then bake it for 40 minutes?
Will prepare this for xmas and freeze sounds delicious,will let you know results
Thank you for posting this, it looks delicious, and I’ve got it in the oven right now.