This creamy spinach artichoke dip is a crowd-pleaser! Packed with cheesy goodness and fresh greens, it’s perfect for parties or cozy movie nights.
I can’t resist dipping crunchy chips right into this yummy mix. It’s so easy to make and goes fast—better make a double batch! 😄
Key Ingredients & Substitutions
Spinach: Frozen chopped spinach is so convenient! If you prefer fresh, just sauté a bunch of fresh spinach in a bit of oil until wilted, then chop it. Drain really well to avoid a watery dip.
Artichoke Hearts: Canned artichoke hearts work great, but if you’re feeling fancy, try using marinated artichokes for added flavor. Just drain them well before chopping.
Cream Cheese: This gives the dip its creamy base. For a lighter version, use low-fat cream cheese, or try a dairy-free alternative if you’re avoiding dairy.
Cheeses: Mozzarella is gooey and stretchy, which I love! If you want to mix it up, use cheddar for a sharper taste or even goat cheese for something tangy. Parmesan adds a nice salty bite, but nutritional yeast can give a cheesy flavor for a vegan option.
Sour Cream and Mayonnaise: These add creaminess. You can substitute Greek yogurt for a healthier twist or use vegan mayo to keep it plant-based.
How Do You Ensure Your Spinach Artichoke Dip is Creamy and Delicious?
The key to a velvety texture is ensuring your cream cheese is softened before mixing. Let it sit at room temperature for about 30 minutes or microwave it for just a few seconds. This makes blending easier.
- Make sure to drain the spinach really well after thawing. Excess water can make the dip too runny.
- Add the garlic to the cream cheese mixture to let its flavor infuse as everything bakes.
- Baking it until golden on top helps create a lovely crust while keeping it creamy inside. Keep an eye on it to avoid burning.
How to Make Spinach Artichoke Dip
Ingredients You’ll Need:
Primary Ingredients:
- 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 Add-Ins:
- Pinch of crushed red pepper flakes or a dash of hot sauce for a little heat
How Much Time Will You Need?
You’ll need about 10 minutes to prepare the ingredients and mix everything together. After that, you’ll bake the dip for about 25-30 minutes. In total, plan for roughly 40-45 minutes from start to delicious finish. Perfect for a quick and tasty appetizer!
Step-by-Step Instructions:
1. Preheat and Prep:
Start by preheating your oven to 375°F (190°C). While it’s heating up, take a moment to prepare your ingredients. Make sure the spinach is thawed and drained well, and chop the artichoke hearts if they aren’t already chopped.
2. Mix the Base:
In a mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a spatula or a hand mixer to mix everything until it’s nice and smooth. This will give your dip that creamy base we all love!
3. Add the Goodies:
Now it’s time to stir in all the delicious add-ins! Add the chopped spinach, chopped artichoke hearts, minced garlic, mozzarella cheese, and Parmesan cheese to the creamy mixture. Season with salt and pepper. If you like a kick, sprinkle in some crushed red pepper flakes or add a dash of hot sauce. Stir everything until well combined.
4. Bake It Up:
Transfer the mixture to a small baking dish or an oven-safe bowl. Spread it out evenly. Place it in your preheated oven and bake for 25-30 minutes or until it’s bubbly and lightly golden on top. The aroma will make your mouth water!
5. Cool and Serve:
Once it’s out of the oven, let the dip cool slightly to avoid burning your tongue (trust me!). Serve it warm with your favorite dippers like crackers, tortilla chips, toasted bread, or fresh vegetable sticks.
Enjoy your creamy, cheesy spinach artichoke dip—it’s sure to be a hit!
Can I Use Fresh Spinach Instead of Frozen?
Absolutely! If you prefer fresh spinach, you can use about 1-2 cups of fresh spinach. Sauté it in a bit of olive oil until wilted, then drain and chop it before adding it to the mixture.
Can I Make This Dip Ahead of Time?
Yes, you can prepare the dip a day in advance! Just mix all the ingredients, transfer it to the baking dish, cover with plastic wrap, and refrigerate. When you’re ready to serve, just bake it straight from the fridge, adding a few extra minutes to the baking time.
How to Store Leftovers?
Any leftover dip can be stored 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 microwave it in short intervals, stirring in between.
Can I Make This Dip Vegan?
Definitely! You can use vegan cream cheese, vegan sour cream, and vegan mozzarella cheese as substitutes. Make sure the mayonnaise is also vegan, or you can replace it with additional vegan sour cream or a homemade cashew cream for extra creaminess!
