spinach artichoke dip recipe
The Best spinach artichoke dip recipe
What I love most about this dip is how versatile it is. It works just as well as a quick weeknight appetizer as it does for a party spread. I’ve served it with tortilla chips, toasted baguette slices, or even as a topping for baked potatoes when I’m feeling lazy. And let’s be real—leftovers (if there are any) taste even better the next day. My husband always says it’s the one thing he’d eat every day if he could, and I don’t blame him. It’s simple, satisfying, and always a crowd-pleaser, no matter the occasion.
Creamy Spinach Artichoke Dip
A rich and cheesy spinach artichoke dip that’s perfect for parties or game day. This warm, creamy dip pairs beautifully with tortilla chips, bread, or fresh vegetables.
🥘Ingredients
- 10 oz frozen chopped spinach, thawed and drained
- 14 oz canned artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese, divided
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
👨🍳Directions
-
1
Preheat your oven to 375°F (190°C). -
2
In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, Parmesan cheese, half of the mozzarella cheese, minced garlic, salt, black pepper, and red pepper flakes (if using). Mix until well combined. -
3
Fold in the drained spinach and chopped artichoke hearts until evenly distributed throughout the mixture. -
4
Transfer the dip to a greased baking dish and spread it out evenly. Sprinkle the remaining mozzarella cheese on top. -
5
Bake in the preheated oven for 20-25 minutes, or until the dip is bubbly and the top is lightly golden. -
6
Remove from the oven and let it cool for 5 minutes before serving. Garnish with extra Parmesan or red pepper flakes if desired.
🔧Equipment
- Mixing bowl
- Baking dish (8×8-inch or similar)
- Oven
- Cheese grater
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Spinach Artichoke Dip Works
❓ Frequently Asked Questions About Creamy Spinach Artichoke Dip
1. Can I make spinach artichoke dip ahead of time?
Yes! You can prepare the dip a day in advance and store it in the refrigerator. When ready to serve, bake it as directed, adding a few extra minutes to the cooking time if it’s cold from the fridge. For best results, let it sit at room temperature for about 30 minutes before baking.
2. What’s the best way to reheat leftover spinach artichoke dip?
To reheat leftovers, place the dip in an oven-safe dish and warm it in a 350°F (175°C) oven for 10–15 minutes, or until heated through. Stirring halfway helps distribute the heat evenly. Avoid microwaving for large portions, as it can make the texture grainy.
3. Can I use frozen spinach instead of fresh?
Absolutely! Thaw and drain frozen spinach thoroughly (squeeze out excess water with a clean towel) to prevent a watery dip. Use about 10 ounces of frozen spinach, which is equivalent to roughly 1–1.5 cups of chopped fresh spinach.
4. What can I serve with spinach artichoke dip?
This dip pairs well with tortilla chips, toasted baguette slices, pita bread, or crispy breadsticks. For a lighter option, try serving it with carrot sticks, celery, or cucumber slices. It also works as a spread for sandwiches or a topping for baked potatoes.
5. Can I make this recipe dairy-free or vegan?
Yes! Substitute the cream cheese, sour cream, and mayo with dairy-free alternatives (like cashew-based cream cheese or coconut yogurt). Use vegan cheese shreds and nutritional yeast for a cheesy flavor. Ensure all other ingredients (like artichokes) are vegan-friendly. The texture may vary slightly, but it will still be delicious.
