Imagine a dip that’s creamy, cheesy, and packed with the goodness of spinach and artichokes. This cheesy Spinach Artichoke Dip is not only simple to make but is also a hit at any gathering. The best part? It’s easy to whip up, even on the busiest of days, and is sure to be loved by everyone.
When it comes to easy appetizers, this dip stands out as a top choice. Whether you’re planning for the holidays, a family get-together, or just a casual evening with friends, this dip is perfect!
And if you’re on the lookout for more appetizer ideas, check out my appetizer category. From Cheeseburger Dip , Pimento Cheese, and Bacon Ranch Cheese Ball to Totchos Tater Tot Nachos, there’s something for every palate.
Why This Spinach Artichoke Dip is Great
- Quick to Prepare: In just a few minutes, you can have this dip ready and in the oven. All you have to do is mix up the ingredients, bake in a small dish, and you’re ready to serve!
- Versatile: It pairs well with a variety of dippers – from chips to fresh veggies.
- Nutritious: With spinach and artichokes, you’re also getting a dose of veggies in each bite.
Here’s what you need to make it:
- Spinach: Frozen spinach works best here because all you have to do is thaw and drain it and it’s ready to go in the dip. If all you have is fresh spinach, it’s recommended that you saute it with a touch of oil for a few minutes before adding it in.
- Artichokes: Canned artichoke hearts in brine are perfect. Just drain and chop then add to the dip.
- Cream Cheese: Gives the dip its creamy texture. If you want a lighter version, you can use low-fat cream cheese.
- Parmesan and Mozzarella Cheese: These add a cheesy depth to the dip. If you don’t have mozzarella, Monterey Jack is a good substitute.
- Garlic: Fresh minced garlic adds a punch. If you’re in a hurry, garlic powder works too.
Complete list of ingredients and amounts can be found in the recipe card below.
For even more flavor, you can add hot ground sausage to the dip. Saute it before adding it in.
How To Make Cheesy Spinach Artichoke Dip
- Preparation: Begin by preheating your oven to 350°F (180°C). This ensures your dip cooks evenly and achieves that perfect golden top.
- Mixing the Ingredients: In a large mixing bowl, combine the softened cream cheese, mayonnaise, sour cream, Parmesan, mozzarella, and minced garlic. Stir these ingredients until they’re well blended. This forms the creamy base of your dip.
- Adding the Veggies: Drain your canned artichoke hearts and give them a rough chop. For the spinach, if you’re using frozen, make sure it’s thawed and you’ve squeezed out any excess water. Add both the spinach and artichokes to your creamy mixture and stir until they’re evenly distributed.
- Baking: Transfer your dip mixture to a baking dish, spreading it out evenly. Place it in your preheated oven and bake for 20-25 minutes. You’ll know it’s ready when the top turns a light golden color and the edges start to bubble.
- Softened Cream Cheese: To make mixing easier, ensure your cream cheese is at room temperature. If you forget to take it out of the fridge in advance, you can microwave it for 15-20 seconds to soften it.
- Draining Spinach: If using frozen spinach, it’s crucial to remove as much moisture as possible. After thawing, place the spinach in a clean kitchen towel and squeeze out the excess water. This prevents your dip from becoming watery.
- Artichoke Prep: When chopping your artichoke hearts, aim for bite-sized pieces. This ensures every scoop of dip has a good mix of creamy base and chunky veggies.
- Spice It Up: If you or your family enjoy a bit of heat, consider adding a pinch of red pepper flakes or a small amount of diced jalapeño to the mix.
- Dip Consistency: If you find your dip is too thick, you can add a splash of milk or cream to adjust its consistency. Do this gradually, adding a little at a time and stirring until you reach your desired thickness.
Storing And making Ahead
Making Ahead: You can prepare the dip a day in advance. Just cover and refrigerate, then bake before serving.
Storing: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating: If you have leftovers (though it’s so good, you might not!), you can scoop out a few spoonfuls and microwave briefly until heated through.
This dip pairs wonderfully with tortilla chips, hearty crackers, and especially with homemade crostini. Making crostini is simple and adds a touch of elegance to your appetizer spread.
Alternative Cooking Method
If you’re a fan of the Instant Pot, there’s good news! You can also make this dip using your Instant Pot. Check out this Instant Pot Spinach Artichoke Dip version for a quick and efficient method.
Yes, just sauté it first to reduce the moisture.
I haven’t tried it myself, but you can use dairy-free alternatives for the cheeses and mayonnaise.
For those watching their calorie intake, you can opt for light cream cheese, light mayonnaise, and light sour cream without compromising on the taste.
It’s best enjoyed fresh, but if needed, you can freeze it. Just note the texture might change slightly upon thawing.
This spinach artichoke dip is a must-try. It’s simple, delicious, and perfect for any occasion. If you give it a go, don’t forget to rate and review it. And if you love it as much as I do, pin it to share with others!
- 1 8-ounce block (225 g) cream cheese softened
- ¼ cup (60 g) mayonnaise
- ½ cup (80 g) sour cream
- ½ cup (50 g) grated Parmesan cheese
- ½ cup (50 g) shredded mozzarella cheese
- 1 clove garlic minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 14-ounce can (400 g) artichoke hearts drained and chopped
- 6 ounces (170 g) frozen spinach thawed and drained well
- Preheat your oven to 350°F (180°C), or 160°C fan oven.
- In a large mixing bowl, combine the softened cream cheese, mayonnaise, sour cream, Parmesan, mozzarella, minced garlic, salt, and pepper. Mix until well blended.
- Squeeze out as much moisture as you can from the thawed spinach and add it to the mixture.
- Add the chopped artichoke hearts to the mixture and stir until well incorporated.
- Transfer the mixture to a baking dish.
- Bake in the preheated oven for 20-25 minutes, or until the top starts turning golden and it's bubbly.
- Allow the dip to cool for a few minutes before serving with tortilla chips.
- Ensure the cream cheese is softened for easier mixing. If it’s too hard, you can microwave it for 15-20 seconds to soften.
- For a spicier kick, consider adding a dash of red pepper flakes or a small amount of diced jalapeño.
- Serving Suggestions: This dip pairs wonderfully with tortilla chips, hearty crackers, and especially with homemade crostini.
- Alternative Cooking Method: For a quick and efficient method, try the Instant Pot Spinach Artichoke Dip version.
- Using Fresh Spinach: Opt for fresh spinach by steaming, blanching in ice water, squeezing out excess liquid, and chopping.
- Lighter Version: Opt for light cream cheese, light mayonnaise, and light sour cream for a healthier take.
- Storing, Reheating: This dip can be made a day in advance. Just prepare the mixture, cover, and refrigerate. Bake it just before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen