There are a few things Trader Joe’s absolutely nails, and their spinach artichoke dip is at the top of the list. Creamy, cheesy, loaded with spinach and tender artichoke hearts it’s one of those dips that disappears in minutes at any party. The problem is you can only get it at TJ’s, and when it’s gone, it’s gone.
This copycat recipe fixes that. Based on a 5-star recipe from cookbook author Kristyn Merkley of Lil’ Luna, it captures everything that makes TJ’s version so addictive: the rich cream cheese base, the salty Parmesan, the balance of spinach and artichoke in every bite. Seven ingredients, 35 minutes, and you have a big batch ready to go whenever you need it.
The magic of Trader Joe’s spinach artichoke dip is simplicity. It’s not a complicated sauce it’s a creamy, baked blend where cream cheese, sour cream, and mayo do the heavy lifting. That’s exactly what this recipe delivers.
Trader Joes Spinach Artichoke Dip Recipe
Course: DinnerCuisine: BritishDifficulty: Easy10
servings25
minutes35
minutes104
kcalSeven ingredients go into a single baking dish and most of the 35 minutes is hands-off oven time, so the actual work takes less than 10 minutes. Serve it straight from the oven while it’s still hot and loose enough to scoop easily.
Ingredients
1 (12-oz) box frozen chopped spinach, thawed and squeezed dry
1 (14-oz) can artichoke hearts, drained and chopped
2 cups shredded Parmesan cheese
1 (8-oz) package cream cheese, softened
2/3 cup sour cream
1/3 cup mayonnaise
2 teaspoons minced garlic
Directions
- Preheat oven to 375°F.
- In a medium bowl, combine spinach, artichoke hearts, and Parmesan.
- In a separate bowl, mix cream cheese, sour cream, mayonnaise, and garlic until smooth. Add to the spinach mixture and stir until well combined.
- Pour into an 8×8-inch baking dish and spread into an even layer.
- Bake for 25 minutes, until the top is set and the edges are bubbling.
- Serve immediately with tortilla chips, pita chips, or vegetables.
FAQs
Can I make spinach artichoke dip the day before?
Absolutely assemble the whole dip, cover the dish, and refrigerate for up to 24 hours. Bake it fresh when you’re ready to serve.
Why did my dip turn out watery?
Excess moisture from the spinach is almost always the reason. Frozen spinach holds a lot of water even after thawing, so wringing it out thoroughly in a kitchen towel before it goes into the bowl makes all the difference.
What can I serve with spinach artichoke dip?
Tortilla chips are the classic choice, but this dip is just as good with pita chips, Ritz crackers, sliced baguette, crostini, or raw vegetables like celery, carrots, and bell pepper strips.
Can I use fresh spinach instead of frozen?
Fresh spinach works well — sauté 1½ to 2 cups in a skillet with a little olive oil until wilted, then let it cool and squeeze out the moisture the same way you would frozen.
Can you freeze spinach artichoke dip?
Yes. Store in an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently it may need a stir to bring it back together.
