Spinach Artichoke Dip is a party favorite and this version always gets rave reviews!
In this simple recipe, a creamy, cheesy dip is filled with spinach and artichokes and then baked until bubbles form.
Serve with bread, crackers or tortilla chips for the perfect bite.
- Ingredients tip: For better flavor, use artichokes marinated in oil as they are seasoned.
- Preparation tip: Using a hand mixer makes the sauce much easier to scoop.
- Prepare in advance: The artichoke and spinach dip can be made up to 48 hours in advance.
- Leftovers: With the leftovers you can make a great grilled cheese sandwich or pasta sauce with the addition of cream or milk.
Tips on ingredients for artichoke and spinach dip
- Spinach: Frozen spinach makes preparation easier. You can defrost it in the refrigerator overnight or place it in a fine mesh strainer and run it under hot water. Squeeze it to prevent the sauce from becoming watery. May be replaced with 1 pound of fresh spinach, cooked and cooled.
- Artichokes: Usage marinated artichoke hearts which come in a jar of seasoned oil. If you use canned artichoke hearts, they usually come packed in water without seasoning, so add ½ teaspoon Italian seasoning to the sauce.
- Cream cheese: A block of cream cheese is mixed with sour cream (or Greek yogurt) as a base.
- Cheese: I use mozzarella, parmesan and gruyere are our favorite flavors in this recipe.
- Option: You can replace the Gruyere with Swiss or Gouda cheese.
Variations: Add water chestnuts or bacon bits to make them crunchy. Chopped green chiles or pickled jalapenos are also great additions.
How to prepare artichoke and spinach dip
- Mix cream cheese, sour cream and mayonnaise (full recipe below).
- Stir in the cheese, spinach and artichokes.
- Cook until bubbly!
Reserve the artichoke and spinach sauce
- Store leftover spinach artichoke dip in a covered container in the refrigerator for up to 4 days.
- Freeze the sauce in a freezer-safe container for up to 3 months. Once defrosted, mix well and add fresh cheese before reheating, if desired.
More Five Star Party Dip Recipes
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Artichoke and spinach dip
Spinach artichoke dip is a creamy, flavorful appetizer, perfect for dipping chips, bread or vegetables.
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- Preheat oven to 375°F.
- In a medium bowl add cream cheese, sour cream, mayonnaise and garlic. Beat on medium speed with a hand mixer until fluffy.
- Gently stir in the Parmesan, 1 cup mozzarella, Gruyere, spinach, and artichokes.
- Spread the mixture into a 9×9 casserole dish (or deep pie plate) and sprinkle with the remaining ½ cup mozzarella.
- Bake for 25-30 minutes or until bubbly and cheese is golden. Let it rest for 10 minutes before serving.
- Serve with tortilla chips, baguette slices, crackers or vegetables.
Cut a baguette into ½-inch slices. Lightly brush one side of each slice with olive oil. Place on a baking tray and bake oiled side up for about 2 minutes or just until lightly browned.
Suggestions:
- Mix with a hand mixer to obtain a softer and more homogeneous sauce.
- To defrost the spinach quickly, place it in a fine mesh strainer and pass it under hot water.
- Gently squeeze the spinach with your hands or press it with a spoon to remove any excess moisture.
- To replace frozen spinach with fresh, cook 1 pound of spinach. Cool slightly and wring out. Chop and use as directed.
- Make this sauce 48 hours in advance and cook before serving. If it’s cold in the refrigerator, it may take 5 to 10 minutes longer to cook it.
Calories: 259 | Carbohydrates: 5G | Protein: 9G | Fat: 23G | Saturated fat: 10G | Polyunsaturated fats: 3G | Monounsaturated fats: 5G | Trans fats: 0.01G | Cholesterol: 49mg | Sodium: 440mg | Potassium: 145mg | Fiber: 1G | Sugar: 2G | Vitamin A: 3618UI | Vitamin C: 9mg | Soccer: 245mg | Iron: 1mg
The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, dip, party food
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