This creamy Spinach Artichoke Dip is a party favorite! It’s packed with fresh spinach, flavorful artichokes, and lots of cheesy goodness. Perfect for dipping with chips or veggies!
Whenever I make this dip, it’s gone in minutes! Everyone loves how cheesy and creamy it is. Plus, it’s so easy to whip up, you’ll wonder why you didn’t make it sooner!
Key Ingredients & Substitutions
Frozen Chopped Spinach: This is a must-have for the dip’s base. If you’re in a hurry, fresh spinach can be used too; just sauté it down to reduce the volume and drain it well. I find frozen spinach is super convenient and packs lots of flavor.
Artichoke Hearts: Canned artichokes are easy to use here. If you’re feeling adventurous, fresh artichokes can be steamed, but they require more work. I often stick with canned for simplicity!
Cream Cheese: Whole-fat cream cheese gives the best creaminess. If you’re looking for a lighter option, low-fat cream cheese can work, but it might change the texture slightly. I’ve tried both and prefer the richer flavor of whole-fat.
Cheese: Mozzarella is key for that gooey stretch. I love adding a bit of sharp cheddar for more flavor. You can swap mozzarella for provolone or fontina if you have those on hand!
How Do I Ensure My Dip is Creamy and Well-Mixed?
Mixing the ingredients properly is crucial for a smooth dip. Here are some tips to get it just right:
- Start with room-temperature cream cheese for easier mixing.
- Make sure to thoroughly drain the spinach—excess water can make the dip watery. I squeeze it in paper towels to get all the moisture out.
- Combine the cream cheese, sour cream, and mayonnaise first. This base should be smooth before adding other ingredients.
- Once everything is mixed, taste and adjust seasonings. A pinch of salt can really enhance the flavors!
Following these tips will help you create a rich, creamy, and flavorful spin on Spinach Artichoke Dip that everyone will enjoy!
How to Make Spinach Artichoke Dip
Ingredients You’ll Need:
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Optional: pinch of red pepper flakes for mild heat
How Much Time Will You Need?
This delicious dip takes about 10-15 minutes to prepare and around 25-30 minutes to bake. Altogether, you’ll need about 40-45 minutes before your creamy Spinach Artichoke Dip is ready to serve!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure it’s nice and hot when your dip is ready to bake.
2. Prepare the Spinach:
Thaw your frozen chopped spinach and drain it thoroughly. Squeeze out as much moisture as you can using a clean dish towel or paper towels. This helps keep your dip from getting watery.
3. Mix the Base:
In a medium mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a spatula or a mixer to blend them until the mixture is smooth and creamy.
4. Add the Goodies:
Now, stir in the chopped artichoke hearts, drained spinach, minced garlic, mozzarella cheese, and Parmesan cheese. Season your mixture with salt, pepper, and red pepper flakes if you like a bit of heat. Mix everything together until it’s well combined.
5. Bake the Dip:
Transfer the mixture to a baking dish—an 8-inch round dish works perfectly. Spread it out evenly, then pop it in the oven. Bake for 25-30 minutes or until the dip is hot and bubbly, with a lightly golden brown top.
6. Serve and Enjoy:
Once baked, carefully remove the dip from the oven and let it cool for a few minutes. Serve it warm with toasted baguette slices, crackers, or fresh veggies. Enjoy your cheesy, creamy Spinach Artichoke Dip with friends and family!
Can I Use Fresh Spinach Instead of Frozen?
Yes, you can use fresh spinach! You’ll need about 1 pound. Wash, chop, and sauté it briefly in a bit of olive oil until wilted. Make sure to drain off excess water before mixing it into the dip.
How Can I Make This Dip Spicier?
If you like a little heat, add more red pepper flakes or try incorporating diced jalapeños or a dash of hot sauce. Taste it as you go to find the perfect spice level for your liking!
Can I Make This Dip Ahead of Time?
Absolutely! You can prepare the dip, transfer it to your baking dish, and cover it with plastic wrap. Keep it in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s going into the oven cold.
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) until heated through, or you can microwave it in 30-second intervals, stirring often, until hot.