Spinach and Artichoke Dip
This spinach and artichoke dip is made with 3 kinds of cheeses for a creamy cheesy dip you can’t get enough of. Even better served with freshly fried tortilla chips! Bring it to every pot luck because this dish is always a crowd pleaser.
Dips are a must-have appetizer for any party, potluck, or celebration! Bring cajun crab dip or boudin dip to your next party and its sure to be a hit.
This dip is pretty simple to throw together but man is it GOOD. Honestly I don’t make it that often unless I am bringing it to a party because I will eat it all if left alone for too long. Growing up as a 90s kid I remember this dish being at every single family get together, birthday party, and holiday we went to. Maybe the nostalgia is why I love it so much. Or maybe because it is just freaking delicious with its cheesy creamy texture with chunks of artichokes thrown in.
What ingredients do you need for spinach and artichoke dip?
This dip includes some of my favorite ingredients! This recipe for spinach and artichoke dip calls for an onion, three cloves of garlic, an 8 oz package of cream cheese, 8 oz of shredded mozzarella, 8 oz of shredded parmesan, 16 oz of sour cream, two 10 oz packages of frozen spinach or four 9 oz packages of fresh spinach, two 14 oz cans of artichokes, red pepper flakes, salt, onion powder and garlic powder. This recipe is made without mayonnaise.
Need some more crowd pleasing recipes? Check out these Bacon Cheeseburger Sliders. Perfect for a 4th of July party! Socially distanced, of course 🙂
How to make spinach and artichoke dip
This dip requires minimal prep (woo!). Preheat the oven to 400°F. Chop your onion and mince your garlic. Drain the cans of artichokes and give them a few rough chops.
Can I use fresh spinach for this recipe?
Yes! you can use fresh spinach for this spinach and artichoke dip. If so you will want to wilt the spinach in batches first over low heat, and set to drain on a tea towel. When it is cool enough to handle, squeeze the heck out of it to get out all of that excess moisture. Spinach is over 90% water so there will be A LOT of liquid to squeeze out. Also don’t be surprised when 4 bags of fresh spinach wilts down to about 1 cup when cooked. If you want to skip all that jazz, then buy frozen spinach. But be warned, you’ll have to squeeze the heck out of that too, just maybe not as much.
Once your prep is complete, saute the onions until they are turning soft and translucent, about 5-10 minutes. Add in the minced garlic and cook for about 1 minute until fragrant, stirring all the while so your precious little garlic bits don’t burn.
Turn the heat down to low to melt your cheeses. Into your skillet with the onions and garlic, add in your softened cream cheese, and half each of the mozzarella and parmesan cheeses. The other half of the cheese will be sprinkled on top prior to baking. Mix together and allow the cheeses to melt some. Then add in sour cream, spinach, artichokes, red pepper flakes, salt, onion powder, and garlic powder. Stir and combine all ingredients well.
Grease a baking dish with butter, oil, or cooking spray. An 8×8 baking dish should suffice, or one that holds about 2 quarts. Something like this OXO Good Grips Freezer-to-Oven Safe 2 Qt Glass Baking Dish with Lid,Clear,8 x 8″
is perfect because it’s oven and freezer safe, and comes with a lid for saving ang transporting. Pour the dip into the dish and spread out evenly. Sprinkle the remaining cheese on top. Bake at 400°F for 20 minutes, until the cheese is melted, bubbly and starting to brown in some spots. Serve with tortilla chips and try to save some for your guests!
What to serve with this dip?
Tortilla chips are usually the go to for this dish. I highly recommend frying your own though. You can also serve with crusty toasted baguette slices, crackers, or raw vegetables like carrots and celery for a healthier option. One of the restaurants in my home town serves spinach and artichoke dip with fried bow tie pasta! Double delicious.
I also like to serve this dip with a dollop of sour cream and chopped tomatoes for some extra texture contrast. Adding different textures to a dish makes it more appetizing.
Can you make this ahead of time?
You can make this dip a day ahead of time. Refrigerate after pouring the ingredients in a baking dish, then bake before you’re ready to serve.
Looking for some other dip recipes? Try this Crab Rangoon Dip with Fried Wontons.
Spinach and Artichoke Dip
Ingredients
- 1 cup onions (chopped)
- 3 cloves garlic (minced)
- 8 ounces cream cheese (softened)
- 8 ounces shredded mozzarella (divided)
- 8 ounces shredded Parmesan cheese (divided)
- 16 ounces sour cream
- 2 10 ounces packages of frozen spinach (thawed and squeezed (*or 4 9 oz packages of fresh spinach))
- 2 14 ounces cans artichokes (drained and roughly chopped)
- ½ teaspoon red pepper flakes
- ½ teaspoon of salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Instructions
- SAUTE: Cook onions with a little olive oil for 5-10 minutes, until softening and turning translucent. Add in garlic and cook for another minute, stirring frequently.
- MELT & MIX: Turn heat to low and add in cream cheese, half of mozzarella, and half of parmesan cheese. Stir for a minute to combine and allow cheeses to melt together. Add in sour cream, spinach, artichokes, red pepper flakes, salt, onion powder, and garlic powder. Combine well, and pour into a greased baking dish. Sprinkle remaining cheese on top.
- BAKE: Bake at 400°F for 20 minutes, until cheese is melted, browning in some spots, and bubbly.
- SERVE: Serve hot with tortilla chips. Better if you fry your own chips!
