Spinach Artichoke Dip is a party favorite and this version always gets rave reviews!
In this easy recipe, a creamy, cheesy dip is filled with spinach and artichokes and then baked until bubbly.
Serve with bread, crackers, or tortilla chips for a quick bite.
- Ingredient Tips: For best flavor, use oil-marinated artichokes when seasoning.
- Preparation Tips: Use a hand mixer to make the dip easier to scoop.
- Prepare in advance: Spinach Artichoke Dip can be prepared 48 hours in advance.
- Leftovers: Serve leftover grilled cheese sandwiches or pasta sauce with some cream or milk.
Ingredients Tips for Spinach Artichoke Dip
- spinach: Frozen spinach makes preparation easy. You can place it in the refrigerator overnight or put it in a fine mesh strainer and run it under hot water. Dry it to prevent immersion in water. It can be substituted with 1 pound of fresh spinach, cooked and cooled.
- artichoke: Use marinated artichoke hearts, which are served in a jar of seasoned oil. If using canned artichoke hearts, they are often squeezed into unseasoned water, so add ½ teaspoon Italian seasoning to the dip.
- Cream cheese: A dollop of cream cheese mixed with sour cream (or Greek yogurt).
- cheese: I use mozzarella, parmesan and gruyere are our favorite flavors.
- Options: You can substitute Swiss cheese or guac for the Gruyère.
Variations: Add chestnuts or bacon bits for crisping. Chopped green chiles or pickled jalapenos are also great additions.
How to Make Spinach Artichoke Dip
- Mix cream cheese, sour cream and mayonnaise (Full recipe below).
- Fold in cheese, spinach and artichokes.
- Bake until bubbly!
Store Spinach Artichoke Dip
- Soak leftover spinach artichokes in a covered container in the refrigerator for up to 4 days.
- Freeze dip in freezer-friendly container for up to 3 months. Once thawed, stir thoroughly and add fresh cheese before reheating.
More Five Star Party Dip Recipes
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Spinach Artichoke Dip
Spinach Artichoke Dip is a creamy appetizer that’s perfect for dipping chips, bread, or vegetables.
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Preheat oven to 375°F.
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In a medium bowl, add cream cheese, sour cream, mayonnaise and garlic. Beat with a hand mixer on medium speed until fluffy.
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Gently fold in Parmesan cheese, 1 cup mozzarella cheese, Gruyere cheese, spinach and artichokes.
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Spread mixture into a 9×9 casserole dish (or deep pie plate) and sprinkle with remaining ½ cup mozzarella cheese.
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Bake for 25 to 30 minutes, or until bubbly and cheese is browned. Rest 10 minutes before serving.
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Serve with tortillas, baguette slices, crackers or vegetables.
Cut baguette into ½-inch slices. Lightly brush one side of each slice with olive oil. Place on a baking sheet and grill on the oiled side for about 2 minutes, or just lightly browned.
Tip:
- Blend with a hand mixer to make it softer and smoother.
- To quickly defrost spinach, place it in a fine-mesh colander and run it over hot water.
- Gently squeeze the spinach with your hands or press with a spoon to remove excess water.
- Use 1 pound of fresh spinach instead of frozen spinach. Cool slightly and squeeze dry. Chop and use as directed.
- Make this dip 48 hours ahead and bake before serving. If chilled in the refrigerator, it may take an additional 5 to 10 minutes to cook.
Calories: 259 | carbohydrate: 5g | protein: 9g | Fat: twenty threeg | Saturated fat: 10g | Polyunsaturated fat: 3g | Monounsaturated fat: 5g | Trans fats: 0.01g | cholesterol: 49milligrams | sodium: 440milligrams | Potassium: 145milligrams | fiber: 1g | sugar: 2g | Vitamin A: 3618IU | Vitamin C: 9milligrams | calcium: 245milligrams | iron: 1milligrams
Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
course Appetizers, Dips, Party Food
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