Are you looking for a delicious snack that's always a hit? I've got just the thing: my homemade Spinach and Artichoke Dip. Trust me, it's simple and tasty and never fails to please a crowd. Whenever my family craves a quick and satisfying appetizer 🍃, or I have some extra spinach laying around in the refrigerator, this creamy Spinach Artichoke Dip is my go-to recipe.
What sets this dip apart is its incredible ease and versatility. Whether you're using fresh, canned, or frozen spinach and artichokes, you're guaranteed a delicious result without any need for fancy ingredients or complicated steps. Just mix everything together, bake until it's bubbly and golden, and you have a cheesy Spinach and Artichoke Dip that everyone will rave about. 🥘
And the serving possibilities? Endless! This baked Spinach and Artichoke Dip pairs perfectly with crispy toasted bread, corn tortilla chips, crackers, or pita chips. 🍞🥔 The steps are straightforward and fuss-free, perfect for any occasion like game day 🏈, a family movie night 🎬, or those times when you just need something delicious and comforting. This Hot Spinach and Artichoke Dip recipe is a tried-and-true winner in my house 🏠, and I'm thrilled to share it with you. I have no doubt it'll become a favorite in your home as well! 💖
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🍃What is Spinach and Artichoke Dip?
Spinach and Artichoke Dip is a creamy and savory American appetizer made with chopped spinach, artichoke hearts, cream cheese, sour cream, and various cheeses. Seasoned with garlic, Parmesan cheese, and spices, the ingredients are mixed and baked until hot and bubbly. This indulgent dip is commonly served with tortilla chips, pita bread, or crackers, making it a popular choice for parties and gatherings due to its rich and flavorful ingredients.
Spinach and Artichoke Dip Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Frozen chopped Spinach: The main ingredient provides a fresh and earthy flavor and is rich in nutrients.
- Artichoke Hearts: They add a tangy, nutty taste, enhancing the dip's flavor profile.
- Full-Fat Cream Cheese: This creates a creamy, rich base, offering a smooth texture and tangy taste.
- Onion: Gives a subtle sweetness and savory depth, elevating other flavors in the dip.
- Garlic: Adds a sharp, aromatic flavor, vital for the dip's overall taste.
- Full-Fat Sour Cream: Contributes to the dip's creaminess and adds a tangy flavor, balancing the richness.
- Full-Fat Mayonnaise: Aids in creating a creamy texture and adds a slight tanginess.
- Monterey Jack Cheese: Melts well, adding a gooey, stretchy texture and a mild, creamy flavor.
- Parmesan: Offers a nutty, salty flavor, enhancing the dip's savoriness.
- Smoked Paprika: Provides subtle smokiness and a hint of sweetness, adding depth.
- Ground Cayenne Pepper or Red Pepper Flakes: Introduces a touch of heat, elevating the flavors.
- Ground Black Pepper: Adds a slight pungency and enhances the overall flavor profile.
- Kosher Salt: Essential for balancing and highlighting the flavors.
- Granulated Sugar: Balances acidity and enhances the vegetables' natural sweetness.
- Extra-Virgin Olive Oil: Used for sautéing, it adds a fruity, slightly peppery flavor.
- Unsalted Butter: Enhances richness and provides a silky, smooth texture to the dish, complementing the olive oil in sautéing.
Tools you'll need
How to Make Spinach and Artichoke Dip
Note: The full instructions are provided in the recipe card below.
- Preheat the Oven: Position a rack in the upper third of the oven and preheat to 400 degrees F.
- Prepare the Baking Dish: Butter an 8.5-inch round dish.
- Cheese Mixture: Combine ¼ cup Parmesan cheese and ¼ cup Mozzarella cheese in a small bowl and set aside for later.
- Cook the Onion Mixture: In a large 12-inch sauté pan, heat the oil and butter over medium heat. Add the chopped onion, salt, paprika, sugar, ground black pepper, and cayenne pepper.Sauté the mixture for about 10 minutes until the onions start to soften and become translucent. Reduce the heat to medium-low and continue sautéing for an additional 5 to 10 minutes, or until the onions are browned and caramelized. Add the minced garlic and cook for another 1 to 2 minutes until it becomes fragrant. Remove the pan from heat and allow the mixture to cool.
- Combine with Cream Cheese Mixture: In a large bowl, mix cream cheese, sour cream, mayonnaise, ¾ cup of Monterey jack cheese, and ½ cup of Parmesan with the cooled onion mixture. Mix well and adjust seasoning if necessary.
- Add the Spinach and Artichokes: Lightly squeeze the liquid out of the spinach and add to the large bowl. Drain and blot dry the artichokes with a paper towel, chop them roughly, and add to the large bowl. Stir until well combined.
- Bake the Dip: Transfer the mixture to the prepared baking dish. Top with the reserved Parmesan and Mozzarella cheese mixture. Bake until the edges are browned and bubbly, about 20 to 25 minutes.
- Serve Warm: Serve the Spinach and Artichoke Dip warm with crackers, chips, or toasted bread.
📌Camila's Tip: To effectively dry spinach, place thawed spinach in a clean kitchen towel over a bowl or sink and twist firmly to extract all the moisture. For fresh spinach, sauté it in batches until wilted. To swiftly soften cream cheese, microwave it in 15-second increments until it becomes soft, but be careful not to overheat.
Substitutions
- Spinach: If you don't have frozen spinach, fresh spinach can be used. Just sauté it until wilted and then thoroughly drain any excess liquid. You can also consider using other greens like kale or Swiss chard, though they'll impart a different flavor.
- Artichokes: If canned artichokes aren't available, jarred marinated artichokes can be a good substitute. Just rinse them well to remove excess oil or vinegar. Alternatively, you could experiment with other vegetables like roasted red peppers for a different twist.
- Cream Cheese: For a healthier alternative, try using Neufchatel cheese.
- Sour Cream: Greek yogurt is a good substitute for sour cream, offering a similar texture and a bit of tanginess. For a dairy-free option, you can use vegan sour cream alternatives.
- Mayonnaise: If you prefer not to use mayonnaise, you can increase the amount of sour cream or use a vegan mayo alternative.
- Parmesan Cheese: Grated Asiago or Pecorino Romano can be used in place of Parmesan. For a dairy-free version, nutritional yeast can add a cheesy flavor.
- Mozzarella Cheese: You can substitute it with other mild, melty cheeses like Monterey Jack or a mild Cheddar. For a dairy-free version, there are various vegan cheese alternatives that melt well.
- Garlic: Granulated garlic can be used if you don’t have fresh garlic. The flavor will be a bit different, so adjust to taste.
- Cayenne Pepper: Red pepper flakes or a dash of hot sauce can substitute for cayenne pepper if you want to maintain some heat.
Variations
- Cooked Bacon: Add crumbled cooked bacon for a smoky flavor.
- Cheese Varieties: Experiment with gouda, feta, or cheddar for unique flavors.
- Crab Meat: Incorporate cooked crab meat for a seafood twist.
- Herbs: Use aromatic herbs like oregano, basil, or thyme for added depth.
- Spicier Version: Increase cayenne pepper or red pepper flakes for more heat.
- Lower Fat Option: Substitute cream cheese with Neufchâtel cheese.
- Extra Vegetables: Add roasted red peppers, diced tomatoes, or chopped jalapeños.
- Varied Dippers: Serve with pita chips, tortilla chips, or fresh veggies like carrots and celery.
Serving Suggestions
Serve the warm Spinach and Artichoke Dip with a variety of dippers. Our favorite is with crispy corn tortilla chips, but you can also offer crusty bread, pita chips, crackers, or fresh veggies like carrots and celery.
How to Store & Re-Heat
To store your Spinach and Artichoke Dip, cool it to room temperature and place it in an airtight container. It can be refrigerated for up to 3 days. When you're ready to reheat it, warm it in the oven at 350 degrees F for about 10-15 minutes if refrigerated, or microwave in short intervals, stirring in between, until it's heated through.
Make-Ahead & Freeze
To make Spinach and Artichoke Dip ahead, assemble the dish, cover it, and refrigerate for up to a day. Bake it before serving. Freezing is not recommended as it can change the texture and affect the taste; it's best when fresh.
Tips for Making The Best Spinach and Artichoke Dip
- Use Fresh Ingredients: Whenever possible, use fresh spinach and artichokes. Fresh ingredients can significantly enhance the flavor of the dip.
- Properly Prepare Vegetables: If using fresh spinach, make sure to sauté and drain it well to remove excess moisture. For artichokes, if they're canned or jarred, rinse, drain, and dry them to avoid any off flavors.
- Caramelize the Onions: Take the time to caramelize the onions. This adds a depth of sweetness and flavor that can't be replicated with just raw or lightly cooked onions.
- Cheese Selection: Use a good quality Parmesan and Mozzarella cheese. The quality of the cheese can make a big difference in the overall taste.
- Season Well: Don't be shy with seasonings. The right amount of salt, pepper, and other seasonings like garlic, paprika, and cayenne pepper can elevate the dip from good to great.
- Consistency is Key: Make sure the dip is creamy and well-mixed. The cream cheese, sour cream, and mayonnaise should be blended smoothly for a consistent texture.
- Don’t Overbake: Bake just until the dip is bubbly and the top is starting to brown. Overbaking can dry it out.
- Serve Warm: This dip is best enjoyed warm, as it enhances the flavors and maintains a creamy texture.
- Tasting and Adjusting: Taste the mixture before baking and adjust the seasoning if necessary. Everyone's palate is different, so customize it to your liking.
- Accompaniments: Offer a variety of dippers like crackers, toasted bread, or vegetable sticks for a complete experience.
FAQ
Why is my dip too runny?
This can happen if the spinach and artichokes aren't drained well enough. Make sure to squeeze out as much liquid as possible. Also, overcooking can separate the cheese, leading to a runnier texture.
How can I thicken a runny dip?
You can add more cheese, particularly Parmesan, which helps absorb excess moisture. Also, baking it a bit longer can help evaporate extra liquid.
Why did my dip turn out too thick?
A dip can turn out too thick if there's not enough creamy base (cream cheese, sour cream, mayonnaise) or if it's overcooked.
Can I fix a too-thick dip?
Yes, try stirring in a bit of milk or extra sour cream to thin it out to your desired consistency.
My dip is bland, how can I enhance the flavor?
Increase the seasonings, such as salt, pepper, garlic, or cayenne pepper. Also, ensure your cheeses are flavorful and not too mild.
Why did my dip separate/become oily?
This can happen if it's overcooked or if there's too much oil from the artichokes. Make sure to drain artichokes well and avoid overbaking.
The top of my dip burned, what went wrong?
The broiler was likely too high, or the dip was too close to the heating element. Next time, broil on a lower setting or place the rack lower in the oven.
Can I make this dip in advance?
Yes, assemble it up to a day ahead and refrigerate. However, avoid freezing as it can change the texture and flavor.
Is it necessary to use fresh spinach and artichokes?
While fresh ingredients are optimal for flavor, you can use frozen or canned if you drain and prepare them properly.
What are the best dippers for this dip?
Crusty bread, tortilla chips, crackers, or sliced vegetables like carrots and cucumbers work great.
See More Appetizer Recipes:
Recipe
Easy Spinach and Artichoke Dip
Tools
- Large Saute pan
Ingredients
- 1 10-ounce package frozen chopped spinach , thawed, drained, and squeezed dry
- 1 (15 ounces) can artichoke hearts in water drained, blotted dry with paper, and coarsely chopped
- 8 ounces full-fat cream cheese or Neufchatel cheese , softened
- 1 medium onion , finely diced
- 4 garlic , finely minced
- ½ cup full-fat sour cream
- ¼ cup full-fat mayonnaise
- 1 cup shredded Monterey Jack cheese, whole-milk mozzarella, or pepper jack , divided
- ¾ cup freshly grated Parmesan cheese , divided
- 1 teaspoon smoked paprika
- ¼ teaspoon ground cayenne pepper or red pepper flakes
- 1 teaspoon ground black pepper
- ¼ teaspoon kosher salt , to taste
- ¼ teaspoon granulated sugar
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
For Serving
- Tortilla chips , as needed
Instructions
- Preheat the Oven: Position a rack in the upper third of the oven and preheat to 400 degrees F.
- Prepare the Baking Dish: Butter an 8.5-inch round dish.
- Cheese Mixture: Combine ¼ cup Parmesan cheese and ¼ cup Mozzarella cheese in a small bowl and set aside for later.
- Cook the Onion Mixture: In a large 12-inch sauté pan, heat the oil and butter over medium heat. Add the chopped onion, salt, paprika, sugar, ground black pepper, and cayenne pepper.Sauté the mixture for about 10 minutes until the onions start to soften and become translucent. Reduce the heat to medium-low and continue sautéing for an additional 5 to 10 minutes, or until the onions are browned and caramelized. Add the minced garlic and cook for another 1 to 2 minutes until it becomes fragrant. Remove the pan from heat and allow the mixture to cool.
- Combine with Cream Cheese Mixture: In a large bowl, mix cream cheese, sour cream, mayonnaise, ¾ cup of Monterey jack cheese, and ½ cup of Parmesan with the cooled onion mixture. Mix well and adjust seasoning if necessary.
- Add the Spinach and Artichokes: Lightly squeeze the liquid out of the spinach and add to the large bowl. Drain and blot dry the artichokes with a paper towel, chop them roughly, and add to the large bowl. Stir until well combined.
- Bake the Dip: Transfer the mixture to the prepared baking dish. Top with the reserved Parmesan and Mozzarella cheese mixture. Bake until the edges are browned and bubbly, about 20 to 25 minutes.
- Serve Warm: Serve the Spinach and Artichoke Dip warm with crackers, chips, or toasted bread.
- 📌Camila's Tip: To effectively dry spinach, place thawed spinach in a clean kitchen towel over a bowl or sink and twist firmly to extract all the moisture. For fresh spinach, sauté it in batches until wilted. To swiftly soften cream cheese, microwave it in 15-second increments until it becomes soft, but be careful not to overheat.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.