Cheesy Spinach and Artichoke Dip
Cheesy spinach and artichoke dip is a favorite restaurant appetizer you can make at home easily in 30 minutes! Creamy, cheesy, and loaded with flavor, it’s sure to be a crowd pleaser.
With football season in full swing and a gazillion holiday get-togethers happening all at once, I’ve been whipping up batch after batch of our favorite appetizers nonstop. Oh, boy, am I exhausted!
I love entertaining, but my poor body is 48 years old and can no longer withstand cooking for a crowd of 100 without complaining. Chorizo jalapeno poppers, sweet chili bacon-wrapped chicken tenders, and potato croquettes may be fun to make and tasty, but in the thick of Christmas season, I’d rather be sipping eggnog than rolling mashed potatoes into balls.
The answer to my prayers? Creamy spinach and artichoke dip! This quick and easy party food comes together with minimal yet delivers tons of flavor. It’s creamy, cheesy, and seriously addicting with only a handful of ingredients and in 30 minutes or less.
If you love to order this appetizer at your favorite restaurant, you’d be glad to know you can easily make it at home just as delicious, if not better, at a fraction of the arm and leg they charge. Plus you get a baking dish full enough to share!
If you’d like to up the presentation, you can also serve the dip in a bread bowl.
Unfortunately, due to the nature of sour cream and mayo, this dip does not freeze well. These ingredients tend to break or separate when frozen and defrosted.
It can, however, be made ahead of time and kept in the fridge for up to 3 days. Assemble the dip in a baking dish, cover tightly with film, and then bake when ready to serve.
Ingredients
10 ounces frozen chopped spinach, thawed and drained
14 ounces canned artichoke, well drained and finely chopped
1 cup shredded Parmesan cheese
1 cup shredded mozzarella cheese
1/2 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon garlic powder
salt and pepper to taste
Instructions
With football season in full swing and a gazillion holiday get-togethers happening all at once, I’ve been whipping up batch after batch of our favorite appetizers nonstop. Oh, boy, am I exhausted!
I love entertaining, but my poor body is 48 years old and can no longer withstand cooking for a crowd of 100 without complaining. Chorizo jalapeno poppers, sweet chili bacon-wrapped chicken tenders, and potato croquettes may be fun to make and tasty, but in the thick of Christmas season, I’d rather be sipping eggnog than rolling mashed potatoes into balls.
The answer to my prayers? Creamy spinach and artichoke dip! This quick and easy party food comes together with minimal yet delivers tons of flavor. It’s creamy, cheesy, and seriously addicting with only a handful of ingredients and in 30 minutes or less.
If you love to order this appetizer at your favorite restaurant, you’d be glad to know you can easily make it at home just as delicious, if not better, at a fraction of the arm and leg they charge. Plus you get a baking dish full enough to share!
Tips on How to Make Creamy Spinach and Artichoke Dip
- Thaw the frozen spinach completely and squeeze dry using a kitchen towel or paper towels to keep the excess liquid from watering down the dip.
- You can substitute fresh spinach if you like. Briefly saute or blanch just until wilted and roughly chop before mixing with the rest of the ingredients. You’ll need about 1 1/2 pounds of fresh spinach which is equivalent to ten ounces of frozen.
- If you want a touch of heat, drizzle in a few drops of your favorite hot sauce to the mixture.
- For an extra creamy consistency, add eight ounces of softened cream cheese. Make sure to whip with an electric mixer first so it’s easier to incorporate.
What to Serve with Spinach Artichoke Dip
Serve this ultra creamy and cheesy appetizer with toasted bread cubes, crunchy pita chips, assorted crackers or crudites and you’ll have guests lining up for more!If you’d like to up the presentation, you can also serve the dip in a bread bowl.
- Cut out the top of two 6-ounce bread bowls and hollow out by removing bread from inside, leaving about a 1” shell of crust. Slice the removed bread into 1-inch cubes.
- In the last 5 minutes of baking, remove artichoke-spinach dip from the oven and spoon into the hollowed bread bowls. Place in a baking dish, arrange cubed bread around it and return to oven to bake for about 5 minutes or until mixture is completely heated through and bread is slightly crisp.
Unfortunately, due to the nature of sour cream and mayo, this dip does not freeze well. These ingredients tend to break or separate when frozen and defrosted.
It can, however, be made ahead of time and kept in the fridge for up to 3 days. Assemble the dip in a baking dish, cover tightly with film, and then bake when ready to serve.
Ingredients
10 ounces frozen chopped spinach, thawed and drained
14 ounces canned artichoke, well drained and finely chopped
1 cup shredded Parmesan cheese
1 cup shredded mozzarella cheese
1/2 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon garlic powder
salt and pepper to taste
Instructions
- Using a kitchen towel or paper towels, squeeze the thawed spinach dry to rid of excess liquid.
- In a bowl, combine artichoke hearts, spinach, Parmesan cheese, mozzarella cheese, mayonnaise, sour cream, garlic powder, and salt and pepper to taste. Stir until well-distributed.
- Transfer to a baking dish and bake in a 350 F oven for 20 to 25 minutes or until heated through and top is lightly browned. Serve immediately.
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