3-Ingredient Spinach and Artichoke Dip is an easy appetizer for a party or family gathering! With only a few ingredients, this recipe is so quick. Perfect either baked or in a crockpot!
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I find Spinach and Artichoke dip hard to resist. It’s the appetizer I gravitate towards on a menu and the dish I make a beeline for at parties.
Whether served alongside tortilla chips, pita triangles, or chunks of fresh bread, it’s simply a good classic party food.
I’ve made a classic version for years, and it always disappears quickly. A few weeks ago, I had a plan to make Spinach and Artichoke Dip to bring to a friend’s house and realized I had all of the ingredients EXCEPT a block of cream cheese.
A New Twist on a Classic Favorite Appetizer
What I did have was a jar of alfredo sauce in the pantry, so I decided to give it a try….after all, what is alfredo sauce but creamy butter and cheesy goodness?!
Oh my, this version tastes even more like the spinach and artichoke dips I’ve been enjoying at restaurants than my original recipe does!
Because it’s excellent baked or in your crockpot (I’ve now made it both ways!) it’s the perfect appetizer for parties, family gatherings, or even tailgating. It’s a quick and easy appetizer you can make in a hurry with just a few ingredients.
This post will tell you how to make the BEST Easy Spinach and Artichoke Dip with just 3-ingredients!
What You’ll Need to Make 3-Ingredient Spinach and Artichoke Dip
- 16 oz jar of Alfredo Sauce
- 13.75 oz can of artichoke hearts
- 10 oz box of frozen, chopped spinach – THAWED
I know that most recipes call for mixing in or sprinkling with shredded cheese, but I found that this recipe is GREAT without it. The alfredo sauce is cheesy in nature and omitting the extra cheese makes this particular recipe even creamier.
How to Make This Super Easy Spinach and Artichoke Dip
First, preheat your oven to 350 degrees Fahrenheit.
Next, you’re going to need to thaw and squeeze as much water out of the spinach as possible.
Next, chop the artichoke hearts into bite-size pieces. This chopper is the BEST, and it dices everything from these artichokes to onions in seconds!
In a medium-size bowl, empty the alfredo sauce, add the spinach, and diced artichoke hearts. Mix until well combined.
Transfer to an 8×8 or similar sized baking dish.
Bake for 15 minutes until the dip is hot and bubbly.
What is the Best Way to Thaw Frozen Spinach?
- Put the spinach in a mesh strainer and run warm water from your faucet over it.
- As it starts to thaw, use your fingers to break up any remaining frozen chunks.
- Once no more chunks remain, turn off the water and begin to squeeze the water out of the spinach, pressing it into the mesh strainer to remove as much water as possible.
- For extra measure, place a few layers of paper towels on an empty plate, dump the spinach onto the paper towels, and wrap the towels around the spinach to get even more water out.
How to Make Spinach and Artichoke Dip in Your Crockpot
After drying the spinach and chopping the artichoke hearts, place them, along with the alfredo sauce into a 1.5-quart crockpot. (If you do not own one yet, head over here and pick this one up for under $15. It’s a terrific small investment that you’ll turn to over and over again for keeping dips and other appetizers warm!)
Turn the crockpot heat on low and allow it to heat for one hour before serving.
Once done, serve the Spinach and Artichoke Dip with your favorite dipping foods. My favorites include:
- Tortilla chips
- Pita or naan bread cut into triangles
- Chunks of fresh bread
- Triscuit crackers
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