Spinach artichoke dip is such a classic recipe. It is the perfect appetizer to serve at a party or a delicious snack for binging Netflix on a Friday night.
We believe that we have the perfect spinach artichoke dip recipe right here. You will want to make this recipe over and over again.
I know that I sure do!
What makes this spinach dip so fantastic is how creamy it is. Also, I have a tremendous love for cheese and it shows in this recipe. It is the perfect mixture of creamy and cheesy that we all love.
Can you prep the spinach artichoke dip in advance?
Yes, you can prep this spinach artichoke dip in advance. You can do all of the prep work and then put it in the casserole dish, cover it with foil and put it in the fridge. It will keep in the fridge for up to 48 hours in advance.
Can you reheat spinach artichoke dip?
Yes, you can reheat spinach artichoke dip. The best way to reheat this dip is to reheat it in the oven. Preheat the oven to 300 degrees F. Cover the casserole dish with foil and bake the dip for 15 minutes. Check to see if it is heated through and through.
What to serve with spinach artichoke dip?
We love to eat spinach artichoke dip with crusty bread such as toasted french bread. We will cut the french bread in half, brush it with butter, and toast it in the oven. Then we will break it until small pieces and serve it with the dip. We don’t overcomplicate this but it is a bit messy because..bread crumbs. Here are some other options to consider as well:
- Sourdough bread (toasted or not)
- Ritz crackers
- Blue corn tortilla chips
- Mini bell peppers that are cut in half
What ingredients go in spinach artichoke dip?
Frozen spinach - Plan ahead so that you can defrost the spinach. If you want to use fresh spinach you can do so. If using fresh spinach boil it for a few minutes to wilt it. Then dry it thoroughly.
Artichoke hearts - We generally start with fresh artichokes and prep and cut them into small chunks. If you can’t find fresh you can use canned artichoke hearts but do be sure to dry them so that the dip doesn’t turn soggy.
Base mixture - This is a mixture of cream cheese, mayonnaise, and sour cream. We whip this up with the spinach and artichoke hearts until it is fluffy.
Garlic cloves - We love to use fresh garlic cloves in this recipe. We recommend that you add it to the food processor with the base mixture. The full cloves add such flavor to the dish.
Cheese - When it comes to cheese we don’t mess around. We add freshly grated mozzarella, freshly grated Monterey jack, and parmesan. There isn’t such a thing as too much cheese in this recipe.
Tips on making the best spinach artichoke dip
- A key factor in making this recipe is to get your spinach as dry as possible. Allow your spinach to fully defrost and then dry it multiple times. I like to use 3 rounds of paper towels for this step. When I think it is as dry as it can be, I squeeze it in paper towels one last time.
- I often purchase low-fat cream cheese and sour cream but with this recipe, I don’t use those types. With this recipe, I buy full-fat original recipe versions of each.
- Don’t accidentally decide to mix the shredded cheese in the food processor. Use a spoon to mix the shredded cheese into the base mixture right before you put it in the oven.
How to make spinach artichoke dip
We love a creamy and smooth version of spinach artichoke dip and that is why we prefer to mix the base ingredients in our food processor. You could use a hand mixer or even a blender for this step if you prefer.
Step 1: The first step is to prep the spinach and artichoke. Start by defrosting the spinach and then squeezing out as much excess liquid as possible. Next prep and cut up the artichoke. Cut it into small pieces.
Step 2: Mix the cream cheese, mayo, and sour cream and garlic together in a food processor. Then add in the spinach and artichoke chunks and mix until smooth and creamy.
Step 3: Transfer the mixture to a large mixing bowl. Then fold in all of the cheese except for ½ cup of the mozzarella.
Step 4: Transfer the mixture to a 9 x 9 baking dish. Sprinkle the remaining mozzarella on top.
Step 5: Bake the dip for about 25 minutes or until the cheese is brown and bubbling.
- 8 oz. cream cheese, softened
- 2/3 c sour cream
- 1/3 c mayonnaise
- 2 garlic cloves
- 1 ½ c mozzarella cheese, divided
- ½ c parmesan cheese, grated
- ½ c Monterrey jack cheese, grated
- 10 oz. frozen chopped spinach, defrosted
- 14 oz. marinated artichoke hearts, chopped
- Set out the cream cheese in advance so that it can soften.
- Preheat the oven to 375 degrees F.
- Spray a 9 x 9 casserole dish with baking spray.
- Prep the artichoke hearts and chop them into small pieces. Drain them and squeeze out as much excess moisture as possible.
- Squeeze as much excess moisture as possible out of the spinach.
- Add the artichokes and spinach to a food processor and combine until there are no large chunks.
- Add in the garlic, sour cream, mayonnaise, and cream cheese until the mixture is smooth and fluffy.
- Scrape the mixture into a large bowl.
- Fold in 1 cup of mozzarella, Monterrey jack cheese, and parmesan cheese. Stir the mixture until it is fully and evenly combined.
- Spread the mixture in the casserole dish. Spread it as evenly as possible.
- Spread the remaining mozzarella cheese over the top of the dish.
- Bake in the oven for 25 minutes or the cheese is browning and the dip is bubbling.
- Remove from the oven and allow it to cool slightly before serving.
Amount Per Serving: Calories: 310Total Fat: 27gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 58mgSodium: 776mgCarbohydrates: 9gFiber: 3gSugar: 2gProtein: 10g