5-Ingredient Spinach and Artichoke Dip

A classic make-ahead spinach and artichoke dip, perfect for holidays, potlucks, and parties!

5 from 5 votes

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Course: Appetizer

Cuisine: American, Italian

Keyword: appetizer, dairy free, dips and spreads, Game Day, Halloween, Mother's Day, Thanksgiving, vegan, vegetarian

Prep Time: 10

Refrigeration Time: 8

Total Time: 8 10

Servings:

Calories: 375kcal

2 cups sour cream
1 cup mayonnaise
1.8- ounce packet leek dry soup mix
20 ounces frozen chopped spinach thawed and squeezed dry to remove excess liquid
8 ounces marinated artichoke hearts drained and chopped

In a large bowl, combine the sour cream, mayonnaise, leek soup mix, spinach, and marinated artichokes.
Stir everything together until the ingredients are thoroughly mixed and evenly coated.
Cover the bowl with plastic wrap or a lid and refrigerate overnight to allow the flavors to blend and the dip to set.
Serve chilled with your choice of dippers like fresh veggies, pita chips, or bread.

After refrigeration overnight, bring the dip to room temperature and then transfer it to a baking dish. Bake at 350°F in a preheated oven for about 30 minutes, or until heated through and bubbly. Alternatively, you can transfer the dip to a small crockpot on low heat and cook for 1-2 hours, stirring occasionally until warmed. Keep the slow cooker on the 'warm' setting for serving.

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