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This is one of those recipes that everyone loves and will request you bring to parties.
This spinach artichoke dip is extra creamy, super cheesy, and loaded with spinach and artichokes. Top it all off with more cheese and bake until golden and bubbly!
This recipe can be made well ahead of time, reheats beautifully, and is packed with flavor.
A Favorite Party Dip
Between this recipe and my famous Jalapeno Popper Dip, I’m pretty much guaranteed an invite to every party! Spinach Artichoke Dip is found on almost every restaurant menu for good reason.
- It’s easy to make ahead of time.
- Use fresh or frozen spinach.
- Swap out the cheeses for what you have on hand (or what you love).
- This is a party favorite, everyone loves it!
Spinach Dip Ingredients
CREAM CHEESE is the base of this dip (along with a bit of mayonnaise and sour cream). Beat with a hand mixer to make the dip extra creamy.
SPINACH & ARTICHOKES
Thaw a package of frozen chopped spinach and squeeze it dry to use in this recipe. You can substitute fresh spinach for the frozen if that’s what you have on hand (see note below).
Marinated artichokes have more flavor than artichokes in a can. Most often, canned artichokes are packed in water with a bit of salt while marinated artichokes are in olive oil with seasonings. This adds lots of flavor to this spinach artichoke dip.
If you’re using canned artichokes, add a pinch of Italian Seasoning or some dried basil and an extra clove of garlic if you’d like.
CHEESE
Like any good baked dip, this one is loaded up with cheese. Mozzarella is mild and adds great texture while gruyere and parmesan add a punch of flavor. If you don’t have gruyere you can substitute it with gouda or swiss.
Use Fresh or Frozen Spinach
While I love the convenience of frozen spinach, you can use fresh spinach in this recipe too. Cook 1lb of fresh, cool completely, and squeeze dry. Use as directed in the recipe.
Variations
Add any of the following to spinach dip to change it up:
How to Make Spinach Artichoke Dip
Like most creamy dip recipes, this spinach artichoke dip starts with a cream cheese base. The first step to a fluffy dip that’s easy to scoop is to use a hand mixer to beat the cream cheese. You can certainly mix it by hand but an electric mixer will make your dip softer so you don’t end up with a ‘chip-wreck’.
- Mix cream cheese, sour cream, and a bit of mayo until fluffy (per the recipe below).
- Add spinach, artichokes, and the shredded cheeses (save a little bit for the top).
- Bake until golden and bubbly.
To Cook in the Slow Cooker spread the dip into the bottom of a 4QT crock pot and cook on low for about 2 hours stirring after 60 minutes. Just before serving, sprinkle extra cheese on top.
Recipe Tips
- A hand mixer makes for a softer, smoother dip.
- To thaw the spinach quickly, place it in a fine mesh strainer and run hot water over it.
- To drain the spinach, squeeze it dry (I just use my hands) or press it into the strainer. Remove as much water as possible.
- Make this dip up to 48 hours ahead of time and bake before serving. If it’s chilled in the fridge, it might need more cooking time.
What to Serve With Spinach Artichoke Dip
This is a hot spinach artichoke dip and I like to it with crostini. It’s also great with crackers, chunks of sourdough bread or even tortilla chips!
If you happen to have flour tortillas on hand, they make great dippers once baked in the oven! Lightly brush them with olive oil (or melted butter) and season them with a pinch of salt and garlic powder. Bake at 350°F 8-10 minutes or until lightly browned and crisp.
If you’re looking for a fresh crunch (or to keep this low carb), carrots, celery, mini bell peppers or cucumbers are also great dippers!
To Make Ahead
This dip can be made as much as 48 hours ahead of time and refrigerated. Once baked it will keep 3-4 days in the fridge.
If you’re lucky enough to have leftovers, it’s great to heat up with a bit of cream and toss with pasta or spoon over chicken and bake for a complete meal!
More Great Dip Recipes
Did you love this Spinach Artichoke Dip? Be sure to leave a rating and a comment below!
The Best Spinach Artichoke Dip
This is my favorite Spinach Artichoke dip recipe!! It’s easy to make and always a huge hit!
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Preheat oven to 375°F.
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In a bowl combine cream cheese, sour cream, mayonnaise and garlic with a hand mixer until fluffy.
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Stir in parmesan cheese, 1 cup mozzarella cheese, gruyere cheese, spinach, and artichokes.
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Place into a 9×9 casserole dish (or deep dish pie plate) and top with remaining ½ cup mozzarella cheese.
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Bake 25-30 minutes or until bubbly and cheese is browned.
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Slice baguette into ½” slices. Lightly brush one side of each slice with olive oil. Broil the oiled side for about 2 minutes or just until lightly browned.
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Remove from the oven and gently rub each slice with a clove of garlic. Serve with spinach artichoke dip.
- A hand mixer makes for a softer, smoother dip.
- To thaw the spinach quickly, place it in a fine mesh strainer and run hot water over it.
- To drain the spinach, squeeze it dry (I just use my hands) or press it into the strainer. Remove as much water as possible.
- To replace frozen spinach with fresh, cook 1lb of spinach. Cool slightly and squeeze dry. Chop and use as directed.
- Make this dip up to 48 hours ahead of time and bake before serving. If it’s chilled in the fridge, it might need an extra 5 minutes to cook.
Calories: 292, Carbohydrates: 15g, Protein: 12g, Fat: 20g, Saturated Fat: 8g, Cholesterol: 42mg, Sodium: 568mg, Potassium: 173mg, Fiber: 2g, Sugar: 2g, Vitamin A: 3590IU, Vitamin C: 8.5mg, Calcium: 324mg, Iron: 1.5mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course Appetizer
Cuisine American
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