Spinach Artichoke Dip
Spinach artichoke dip is one of those dishes that perfectly balances creaminess with just the right amount of tangy flavor. This classic American favorite brings together tender artichoke hearts and vibrant spinach, all enveloped in a velvety, rich dip that leaves you reaching for just one more bite. What’s more, it’s simple to make and can be served at any gathering, whether it’s a casual get-together or a festive holiday party. This dip never disappoints, and the combination of spices ensures a burst of flavor with every scoop.
Table of Contents
I can still recall the first time I tasted a homemade spinach artichoke dip at a friend’s party. It was creamy, warm, and utterly delightful paired with crunchy tortilla chips. Unlike the often bland and watery versions you might find in stores or at restaurants, this dip is both hearty and packed with flavor. The secret? A blend of cheese, sour cream, and just the right seasonings that create an unforgettable harmony. Trust me, you won’t want to miss out on making this fantastic dish for your next gathering!
Why You’ll Love This Recipe
- Simple & Quick: With just 10 minutes of prep and 30 minutes of baking, this dip is so easy to whip up.
- Irresistible Flavor: Creamy, cheesy, and just the right amount of zest from lemon and garlic makes every bite a treat.
- Eye-Catching Appeal: Its bubbling, golden top steals the spotlight and looks great on any table.
- Flexible Serving: Perfect as a party appetizer, game day snack, or a cozy evening treat with friends or family.
- Diet-Friendly Options: Easily adaptable for gluten-free diets by serving with gluten-free chips or veggies.
Ingredients You’ll Need
- 1 (10 oz) package frozen chopped spinach: Use thawed and squeezed dry spinach for that rich, earthy flavor.
- 1 (14 oz) can artichoke hearts: Drained and chopped, artichokes bring texture and a touch of sweetness.
- 8 oz cream cheese: Softened is key for that divine creamy texture that binds all ingredients together.
- 1/2 cup sour cream: This adds a tangy richness that keeps the dip from being too heavy.
- 1/4 cup mayonnaise: Adds an extra depth of flavor, but feel free to replace it with plain yogurt for a lighter option.
- 1 cup shredded mozzarella cheese: Use freshly shredded for the best meltiness; it’s gooey, stretchy, and oh-so-satisfying.
- 1/2 cup grated parmesan cheese: This enhances the flavor with its sharp, salty notes and gives a nice crust when baked.
- 2 cloves garlic, minced: Fresh garlic gives a fragrant and robust flavor that elevates the entire dish.
- 1–2 tbsp lemon juice, to taste: Balances the creaminess with brightness; add it carefully to avoid overpowering the dish.
- 1/2 tsp kosher salt: Essential for bringing all flavors together—season to your preference.
- 1/4 tsp black pepper: Adds a nice hint of heat, perfectly complementing the other flavors.
- 1/4 tsp red pepper flakes (optional): For those who enjoy a little spice, this adds an extra kick.
How to Make Spinach Artichoke Dip
Preheat the oven: Start by preheating your oven to 375°F (190°C). This will ensure your dip bakes evenly and gets nice and hot throughout. Lightly grease a 1.5–2 quart baking dish; this helps with easy serving later.
Mix the base: In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. This creates the luscious base for your dip. Next, stir in the sour cream and mayonnaise. This mixture will deliver that extra velvety texture we all crave in a good dip.
Add flavor: Now it’s time to amp up the flavor! Mix in the shredded mozzarella, grated Parmesan cheese, minced garlic, lemon juice, kosher salt, black pepper, and optional red pepper flakes. This combination will create a dip bursting with flavor, so don’t leave any of these ingredients out!
Fold in the veggies: Gently fold in the thawed, squeezed-dry spinach and chopped artichoke hearts until everything is evenly combined. This is where you’ll start to see your dip come together beautifully.
Bake: Spread the mixture into your prepared baking dish. Bake it in the preheated oven for about 18–22 minutes, or until it’s hot and bubbly around the edges. The heavenly aroma will fill your kitchen; just resist the urge to dig in before it’s ready!
Optional broil: If you prefer a golden, slightly crisp top, broil the dip for an additional 1–2 minutes. Just keep a close eye so that it doesn’t burn—this step adds a lovely touch to your dish!
Serve: Let the dip rest for about 5 minutes after removing it from the oven. This will make it easier to scoop without burning yourself. Serve it warm with tortilla chips, crusty bread, pita, or fresh vegetable sticks for a flavorful experience.
Storing & Reheating
To store any leftovers, allow the dip to cool to room temperature, then transfer it to an airtight container. It can sit at room temperature for about 2 hours after baking or be stored in the refrigerator for up to 3 days. You can also freeze the dip for up to 3 months; just be sure to cover it tightly. When reheating, warm it in the oven at 350°F (175°C) for 15–20 minutes or until heated through, although the texture might slightly change upon freezing. If reheating, refreshing it with a little extra cream cheese or sour cream can really help revive that creamy perfection.
Chef’s Helpful Tips
- Avoid excess moisture: Make sure to thoroughly squeeze the excess water from the spinach; a watery dip can ruin the whole experience.
- Use softened cream cheese: This makes blending easier and ensures a creamy end result.
- Serve it fresh: The dip is best served right after baking when it’s warm and bubbly, so time your preparations accordingly.
- Experiment with flavors: Try adding different cheeses like gouda or fontina for a unique twist, or varying the amount of lemon juice for your desired level of brightness.
- Make it ahead: You can prepare the dip a day in advance, just cover and refrigerate it, and bake it when you’re ready to serve.
Spinach artichoke dip is a winner all around. With its irresistibly creamy texture and delightful variety of flavors, it’s a crowd-pleaser with something to satisfy everyone. Whether you’re enjoying it during game day, at a holiday gathering, or simply on a cozy night in with friends, this dish enhances every moment. Don’t shy away from experimenting with the ingredients or serving styles! You’ll soon find yourself making this recipe regularly. Enjoy every scoop!
Recipe FAQs
Can I make Spinach Artichoke Dip ahead of time?
Yes, you can prepare the mixture a day in advance! Just store it in an airtight container in the refrigerator and bake it when you’re ready to enjoy. This also helps the flavors meld beautifully.
Can I use fresh spinach instead of frozen?
Absolutely! If you prefer using fresh spinach, you can sauté about 6 cups of it, allowing it to wilt down, then chop and press it to remove excess moisture before adding it to your dip.
What can I serve with this dip?
Tortilla chips, crusty bread, pita chips, or raw veggies like bell peppers and carrots all make great companions for your spinach artichoke dip. It’s versatile and pairs well with many snacks.
How do I store leftovers?
Allow the dip to cool, then place it in an airtight container. It can be stored in the fridge for up to 3 days or frozen for up to 3 months. Just note that freezing may change the texture slightly, so it’s best enjoyed fresh.
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📖 Recipe Card
Spinach Artichoke Dip
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Appetizers
- Method: Baking
- Cuisine: American
Description
This Spinach Artichoke Dip is a creamy delight that blends savory artichokes, fresh spinach, and rich cheeses, creating a dish that’s perfect for gatherings and casual snacking. It’s easy to prepare and sure to please any crowd!
Ingredients
- 1 (10 oz / 283 g) package frozen chopped spinach, thawed and squeezed dry
- 1 (14 oz / 400 g) can artichoke hearts, drained and chopped
- 8 oz (226 g) cream cheese, softened
- 1/2 cup (120 g) sour cream
- 1/4 cup (60 g) mayonnaise
- 1 cup (100 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated parmesan cheese
- 2 cloves garlic, minced
- 1–2 tbsp lemon juice, to taste
- 1/2 tsp kosher salt, or to taste
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 1.5–2 qt (1.5–2 L) baking dish.
- In a bowl, beat the cream cheese until smooth. Stir in the sour cream and mayonnaise until well combined.
- Mix in the mozzarella cheese, Parmesan cheese, minced garlic, lemon juice, salt, black pepper, and red pepper flakes if using.
- Add the squeezed-dry spinach and chopped artichokes, stirring until evenly combined.
- Spread the mixture into the prepared baking dish and bake for 18–22 minutes until hot and bubbling around the edges.
- For a lightly golden top, broil for an additional 1–2 minutes, if desired.
- Allow to rest for 5 minutes, then serve warm with tortilla chips, crusty bread, pita, or veggie sticks.
Notes
Make sure to squeeze out all excess moisture from the spinach to avoid a watery dip.
Feel free to adjust the amount of lemon juice, salt, and pepper to your preference.
This dip can be made ahead of time and baked before serving.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 50mg
