Creamy Spinach Artichoke Dip Recipe

ByCharlotte Montgomery
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Introduction

Spinach Artichoke Dip is a creamy, savory appetizer that’s perfect for gatherings or a cozy night in. Packed with tender spinach and tangy artichokes, this dip is both comforting and flavorful.

A close-up of a white cracker held by a woman's hand, dipping into a creamy spinach dip in a black baking dish. The dip shows a mix of white creamy cheese and dark green spinach leaves, with some golden-brown baked spots on top. The dip has a thick, gooey texture with stringy melted cheese stretching from the dish to the cracker. The background features a softly blurred white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 10 oz. package frozen spinach (thawed and drained, chopped)
  • 14 oz. jar artichoke hearts (drained, chopped)
  • 8 ounces cream cheese
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1 cup mozzarella cheese

Instructions

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: In a large bowl, combine the chopped spinach, artichoke hearts, cream cheese, sour cream, mayonnaise, Parmesan, and mozzarella. Stir until the mixture is well blended.
  3. Step 3: Spoon the dip into a cast iron skillet or an oven-safe baking dish, spreading it evenly.
  4. Step 4: Bake for 30 minutes, or until the dip is hot and bubbly.
  5. Step 5: Serve warm with pita chips, toasted baguettes, or your favorite crackers.

Tips & Variations

  • For extra flavor, add a minced garlic clove or a pinch of red pepper flakes to the mix.
  • Use fresh spinach sautéed and cooled instead of frozen spinach for a different texture.
  • Swap out mayonnaise for Greek yogurt to lighten the dip without losing creaminess.
  • Top with extra mozzarella or cheddar cheese before baking for a golden crust.

Storage

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, stirring occasionally for even heating.

How to Serve

A round black cast iron pan filled with a baked spinach and artichoke dip that has a creamy, slightly browned top layer with visible dark green spinach leaves and light beige artichoke pieces mixed throughout. The dip appears thick and dense with a somewhat uneven surface texture, showing cooked cheese melted throughout. Around the pan, there are many triangular pita chips with a golden-brown toasted color. The scene is set on a white marbled texture with a striped white and black cloth partially visible under the pan. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip mixture ahead and refrigerate it for up to 24 hours before baking. Just bake it when you’re ready to serve.

What can I serve with spinach artichoke dip?

This dip pairs wonderfully with pita chips, toasted baguette slices, crackers, or fresh vegetable sticks like carrots and celery.

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Creamy Spinach Artichoke Dip Recipe

★★★★★

4.6 from 133 reviews
  • Author: Charlotte
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
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Description

This creamy and cheesy Spinach Artichoke Dip is a classic appetizer perfect for parties and gatherings. Made with a blend of spinach, artichoke hearts, cream cheese, sour cream, mayonnaise, Parmesan, and mozzarella, it bakes to bubbly perfection and pairs wonderfully with pita chips or toasted baguettes.

Ingredients

Scale

Spinach & Artichoke

  • 10 oz. package frozen spinach (thawed and drained, chopped)
  • 14 oz. jar artichoke hearts (drained, chopped)

Dairy & Cheese

  • 8 ounces cream cheese
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is hot and ready for baking the dip.
  2. Mix Ingredients: In a large bowl, combine the chopped thawed spinach, chopped drained artichoke hearts, cream cheese, sour cream, mayonnaise, grated Parmesan, and mozzarella cheese. Stir everything together until the mixture is thoroughly blended and smooth.
  3. Prepare to Bake: Spoon the creamy spinach and artichoke mixture into a cast iron skillet or a baking dish, spreading it evenly for consistent cooking.
  4. Bake Dip: Place the skillet or baking dish in the preheated oven and bake for about 30 minutes, or until the dip is bubbly and heated through, with the cheese melted and slightly golden on top.
  5. Serve: Remove the dip from the oven and serve hot with pita chips, toasted baguettes, or your favorite dipping crackers for a delicious appetizer experience.

Notes

  • Thoroughly drain the spinach and artichoke hearts to prevent the dip from becoming watery.
  • You can substitute the mayonnaise with Greek yogurt for a tangier and lighter version.
  • Use a cast iron skillet for even heat distribution and attractive presentation.
  • For extra flavor, add minced garlic or a pinch of red pepper flakes.
  • The dip can be made ahead and refrigerated; bake just before serving.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Keywords: spinach artichoke dip, creamy dip, party appetizer, baked dip, cheesy dip, spinach dip recipe, artichoke dip

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