When you need an appetizer that guarantees empty bowls and satisfied guests, Spinach and Artichoke Dip stands as the undisputed champion of party foods. This rich, creamy dip combines tender spinach leaves with tangy artichoke hearts in a luxurious blend of melted cheeses and savory seasonings. The result is a warm, bubbly masterpiece that transforms simple vegetables into an irresistible comfort food experience. Whether served at game day gatherings, holiday parties, or casual get-togethers, this classic dip has the magical ability to bring people together around the serving bowl, creating that perfect social atmosphere that every host desires.
Serves: 8-10 people as an appetizer
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
- 10 oz frozen chopped spinach, thawed
- 1 can (14 oz) artichoke hearts in water, drained and chopped
- 8 oz cream cheese, softened to room temperature
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese, divided
- 3/4 cup grated Parmesan cheese, divided
- 3 cloves garlic, minced
- 1/4 cup yellow onion, finely diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
For Serving:
- Tortilla chips
- Sliced baguette or crackers
- Cut vegetables like bell peppers or celery
Equipment Needed:
- 8×8 inch baking dish or 9-inch round baking dish
- Large mixing bowl
- Small skillet
Preparation Steps
Preparing the Spinach
Place the thawed frozen spinach in a clean kitchen towel or several layers of paper towels. Twist the towel around the spinach and squeeze firmly to remove as much liquid as possible. This step is crucial because excess moisture will make your dip watery and prevent proper browning. Continue squeezing until no more liquid comes out, then set the well-drained spinach aside.
Preparing the Artichokes
Drain the canned artichoke hearts thoroughly and pat them dry with paper towels. Using a sharp knife, roughly chop the artichoke hearts into bite-sized pieces, about 1/2 inch in size. You want pieces large enough to provide texture and flavor bursts throughout the dip, but small enough to scoop easily with chips.
Creating the Flavor Base
Heat olive oil in a small skillet over medium heat. Add the diced onion and cook for 3-4 minutes until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant. This cooking step removes the raw bite from the onion and garlic, creating a sweeter, more mellow flavor foundation for your dip.
Making the Creamy Base
In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Using a wooden spoon or electric mixer, blend these ingredients until completely smooth and well combined. The mixture should be creamy and uniform without any lumps of cream cheese visible.
Combining the Main Ingredients
Add the squeezed spinach, chopped artichoke hearts, and the cooked onion-garlic mixture to the creamy base. Mix thoroughly to distribute everything evenly. Add 3/4 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese, reserving the remaining cheese for topping. Season with salt, pepper, and red pepper flakes if using.
Preparing for Baking
Preheat your oven to 375°F. Lightly grease your baking dish with cooking spray or butter. Transfer the dip mixture to the prepared dish and spread it evenly with a spatula. Sprinkle the remaining mozzarella and Parmesan cheese over the top, creating an even layer that will brown beautifully during baking.
Baking to Perfection
Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the dip is bubbling around the edges. The cheese on top should be melted and lightly browned, while the center should be hot throughout. If you want extra browning, turn on the broiler for the last 2-3 minutes, watching carefully to prevent burning.
Testing for Doneness
The dip is ready when a knife inserted in the center comes out hot and the surface is golden brown with bubbling edges. The internal temperature should reach 165°F for food safety, though most home cooks can judge doneness by the visual cues of browning and bubbling.
Resting and Serving
Remove the dip from the oven and let it rest for 5 minutes before serving. This brief cooling period prevents burns and allows the dip to set slightly, making it easier to scoop. The dip will remain hot and delicious for about 30 minutes after coming out of the oven.
Serving Suggestions
Serve the hot dip directly from the baking dish, surrounded by an assortment of dippers. Sturdy tortilla chips work best for scooping, while toasted baguette slices add an elegant touch. Fresh vegetables like bell pepper strips, celery sticks, or cucumber rounds provide a healthy, crunchy contrast to the rich dip.
Make-Ahead Instructions
This dip can be assembled completely and refrigerated up to 24 hours before baking. If preparing ahead, add an extra 5-10 minutes to the baking time since you’ll be starting with a cold dish. You can also freeze the unbaked dip for up to 3 months, though you should thaw it completely before baking.
Reheating and Storage
Leftover dip keeps in the refrigerator for up to 4 days. Reheat portions in the microwave for 1-2 minutes, stirring halfway through, or reheat the entire dish in a 350°F oven for 10-15 minutes until heated through. The texture remains creamy and delicious even after reheating.
Variations and Customizations
Add cooked bacon bits or diced ham for extra protein and smoky flavor. Substitute Greek yogurt for half the sour cream to reduce calories while maintaining creaminess. For a spicier version, add diced jalapeños or a dash of hot sauce. Some cooks enjoy adding sun-dried tomatoes or roasted red peppers for additional Mediterranean flavors.
