Spinach Artichoke Dip
Spinach Artichoke Dip – Skip the store-bought stuff and make your very own warm, melty spinach artichoke dip that’s a million times tastier. Always a fan-favorite, this homemade dip is perfectly creamy, cheesy, and oh-so-satisfying. It is, in my opinion, the ultimate party dip. 🎉
Let’s just say that every time I take this dip to a party, I take home an empty dish. Every. Single. Time. It’s a guaranteed winner for get-togethers of all sorts, so with the holiday season fast approaching and football season in full swing, I figured it was time to give it a share.
Spinach artichoke dip is fantastic when it comes to flavors, but there’s more than one reason to love this recipe. Here’s a good one: Veggies, tortilla chips, pita chips, bread, pretzels, crackers, literally any dipper is delicious with this dip. It’s actually quite impressive. 😲
Is Spinach Artichoke Dip Healthy?
I wish I could say it was, but the fact is that despite the good influence of the spinach and artichoke hearts, this dip is all about hefty quantities of melty cheeses, so I don’t think it qualifies as a healthy food. 🙊 Still, it only takes a couple of tweaks to make it keto-friendly, if that helps! Just use keto-approved mayo and Worcestershire sauce and you’re good to go. 👍
Recipe Ingredients
- Veggies – Besides spinach and artichoke hearts, this recipe also includes diced onions and minced garlic to up the flavor factor.
- The Base – Mayonnaise, cream cheese, and sour cream creates a creamy, tangy combination for the perfect dip base.
- Cheese – No good spinach artichoke dip recipe will ever skimp on the cheeses. Mozzarella and parmesan are my go-to cheeses for this dip.
- Seasonings – Spice up your dip with Creole seasoning, red pepper flakes, and Worcestershire sauce.
How to Make Spinach Artichoke Dip
Prep the Dip
- Saute the Onions – Place a small saucepan with olive oil over medium-high heat on your stovetop and add the diced onions Sauté them until soft, then add the garlic and sauté for a minute longer. Set aside. (Photo 1)
- Add the Base – In a large bowl, add cream cheese, sour cream, mayonnaise, half of the mozzarella cheese, all of the parmesan cheese, Worcestershire sauce, Creole seasoning, pepper flakes, and ground black pepper, and give it all a good mixing. (Photo 2)
- The Veggies – Next, stir in the spinach and artichoke hearts. (Photo 3)
- Combine – Finally, add the sauteed onion mixture and mix thoroughly.
Bake the Dip
- Spread the mixture out evenly in a 9×13-inch baking dish.
- Top With Mozzarella – Top with remaining mozzarella cheese and bake in a preheated oven for 15-20 minutes or until it gets bubbly and golden brown. (Photo 4)
- Serve slightly cooled with your favorite dippers.
Recipe Variations
- Swap out the cheeses if you please. Any cheese that gets good and melty will work here, so feel free to get creative. Havarti, Fontina, Gruyere, Gouda, or go ahead and try out any of your favorites. 🙌
- Add a protein for a heartier dip. Add pre-cooked chicken, steak, shrimp, or crab to this dip. Just about any protein compliments these flavors.
Tips and Tricks
- To get the texture of this dip right, drain the artichoke hearts well and squeeze out any moisture from your frozen spinach before adding it to the dip. 💦
- For easier mixing, use cream cheese at room temperature. If you forget, simply submerge the cream cheese package (sealed in its foil wrapper) for about 15 minutes in hot tap water to soften it up.
Make-Ahead Instructions
You can make this spinach dip a day ahead. Just cover it with foil or cling wrap and refrigerate. Let it come to room temperature for about 30 minutes before popping it in the oven when you are almost ready to serve. Don’t forget to remove the foil!😉
Serving and Storage Instructions
Serve this spinach & artichoke dip recipe after cooling just a bit, so it is still plenty warm and melty. Store leftover dip in the fridge, covered, for 3-5 days. As with any mayo or sour cream-based recipe, I don’t recommend freezing spinach artichoke dip because the fat will separate, causing it to have a funny texture when unfrozen.
To reheat this dip, simply cover it with foil, and give it about 20 minutes in a warm oven set to 175℉/80℃.
FAQs
Sure! You can use a pound of fresh spinach instead of 10 ounces of frozen spinach. Just steam it first and shock it in ice water. Then squeeze out all the liquid and chop. Alternately, you can add another layer of flavor by simply chopping and cooking the fresh spinach in olive oil until it’s fully wilted. Let it cool first before squeezing out the liquid.
I’ve instructed you to serve this dip still warm because the cheeses taste most amazing while they’re still all ooey gooey. However, you can technically serve this dip cold.
Any kind, but I like to go with sturdier crackers that won’t break while dipping up copious amounts of cream-covered spinach and artichoke hearts. Triscuits or homemade pita chips are two of my favorite options.
What Goes with Spinach Artichoke Dip?
Personally, I love this dip with bread. Try slathering some homemade soft pretzels with this dip or making crostini with homemade garlic bread. I’m telling you, it’s the best! 😋
Chips are a great option, too, though. Homemade pita chips or tortilla chips, or even baked plantain chips, taste terrific with artichoke spinach dip.
More Appetizing Dip Recipes for You to Try
Conclusion
So that’s a wrap! Not only is this recipe tremendously tasty, but it’s also ridiculously easy to make! What’s your favorite party dip recipe? Please share it below! 😉
Watch How to Make It
[adthrive-in-post-video-player video-id=”igBZR38v” upload-date=”2022-10-23T19:18:43.000Z” name=”SPINACH ARTICHOKE DIP.mp4″ description=”Spinach Artichoke Dip for your very own warm, melty spinach artichoke dip that’s a million times tastier than store-bought.” player-type=”collapse” override-embed=”false”]
This blog post was originally published in October 2019 and has been updated with additional tips, new photos, and a video.
Spinach Artichoke Dip
Ingredients
- 2 teaspoons (9ml) olive oil
- ½ cup (57g) onions, diced
- 2 teaspoons (10g) garlic, minced
- 6 ounces (180g) cream cheese (room temperature)
- ⅓ cup (153g) sour cream
- ⅓ cup (153g) mayonnaise
- 1 teaspoon (5ml) Worcestershire sauce or chicken bouillon
- ½ -1 teaspoon (2-4g) salt-free Creole seasoning
- 1 teaspoon (1g) red pepper flakes
- Salt and pepper to taste
- 10 ounces (284g) chopped frozen spinach, thawed and water squeezed out
- 1 14-ounce can artichoke hearts, drained and chopped
- 1 cup (100g) Mozzarella cheese, shredded
- ½ cup (50g) Parmesan cheese, grated
Instructions
- Preheat the oven to 350℉/177℃.
- Place a small saucepan with olive oil over medium-high heat, add onions and saute until soft. Then add the garlic and saute for a minute longer. Set aside.
- Mix cream cheese, sour cream, mayonnaise, half of the mozzarella cheese, parmesan, Worcestershire sauce, Creole seasoning, pepper flakes, and ground black pepper in a large bowl.
- Stir in the spinach, artichokes, and sauteed onion mixture until thoroughly combined. Spread the mixture in a 9×13-inch baking dish, top with remaining mozzarella cheese, and bake in the preheated oven for 15-20 minutes or until bubbly and golden brown.
- Serve slightly cooled with tortilla chips, crackers, or toasted baguette slices.
Tips & Notes:
- To get the texture of this dip right, drain the artichoke hearts well and squeeze out any moisture from your frozen spinach before adding it to the dip.
- For easier mixing, use cream cheese at room temperature. If you forget, simply submerge the cream cheese package (sealed in its foil wrapper) for about 15 minutes in hot tap water to soften it up.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Will this be a good at room temp as it is hot?
Hi Cindy! It is best to serve this warm. That way your cheese is still nice and gooey :)!
Is there anyway you could tell me the measurements of I wanted to make this for around 70 people
Hope this helps:) Please let me know how it goes
1 tablespoon olive oil
3½ cups diced onions
4 tablespoons minced garlic
36 ounces cream cheese
2⅓ cups sour cream
2⅓ cups mayo
2 tablespoons Worcestershire sauce or chicken bouillon
2½ tablespoons Creole seasoning
4-5 tablespoons red pepper flakes
Salt and pepper to taste
4⅓ pounds chopped frozen spinach, thawed and water squeezed out
14 14-ounce can artichoke hearts, drained and chopped
14 cups grated Mozzarella cheese
7 cup grated Parmesan
This is the exact recipe I use. Everyone In my family ask me to make it for the holidays. It’s the best one I have tasted, and I have had plenty. I, like you, prefer it with warm bread.
Yeah Great Combination, Thank you so much for your feedback:) Stay tuned there are more amazing recipes in the queue!
So delicious! Thank you for sharing, Imma!
Thank you so much, Tracey, its a pleasure to have you here:)
This recipe has really made people think I a five star chef, and I’m okay with it! Making this today for my Boxing Day treat and adding lump crab. I’ve been making it since you first posted it and it is the best recipe ever. Trumps any restaurant dip. Thanks again.
Took me forever to find this! thanks for the amazing recipe!
Happy it worked out well.
I will definitely try this recipe
Thank you
Awesome! Do let me know how it works out for you.