Meet your new favorite appetizer with this creamy, cheesy, and delicious Easy Spinach Artichoke Dip
There comes a time in the life of adulting when a pre-packaged veggie tray just won’t cut it for a dinner party at a friend’s house. (No judgment here. I’ve brought those carrot and celery sticks, plus some ranch dressing, in a peel-back plastic container plenty of times). BUT…this recipe is easy enough to throw together at home—and up your carry-in game.
Plus, it’s good. Really good. On their own, artichoke hearts and spinach don’t set my tastebuds to salivating mode. But throw in some mozzarella, cream cheese, and parmesan, and this dish transforms into cheesy goodness. It’s a great companion to other classics like Buffalo Chicken Dip and 4-Layer Dip, but I’d venture that this one will become your go-to. It’s nice to feel like you’ve conquered this adulting thing—even for just a day. And I won’t tell anyone if you eat leftovers straight from the pan. After all, it’s nice to keep in touch with the kid in all of us.
Serving Suggestions
This dip is best served warm with various “vessels” for scooping and eating. You can use breadsticks, pita chips, crackers, sliced cucumbers, peppers, or whatever else your creative mind can imagine (or your practical self can find in the pantry).
Ingredients
- 1 cup frozen spinach (defrosted and chopped)
- 1/2 can artichoke hearts (drained and halved)
- 1/2 cup sour cream
- 1/2 cup cream cheese
- 1/4 cup parmesan (grated)
- 1/2 cup mozzarella (grated)
- Pinch of salt and black pepper
Instructions
Prep time: 10 minutes
Cooking time: 30 minutes
Yields: 4 servings
- Preheat the oven to 350°F. Heat a skillet to medium-high heat and warm the spinach and artichoke hearts for 2 minutes. Remove from the pan and set aside.
- In a large bowl, combine the sour cream, cream cheese, half of the parmesan, artichokes, and spinach. Season with salt and pepper.
- Transfer the mixture to a baking dish and spread in an even layer. Top with the mozzarella cheese and remaining parmesan cheese.
- Bake in the preheated oven for 25 minutes until the cheese is melted and golden brown. Serve warm.
Tips & Tricks for the Easy Spinach Artichoke Dip
- To avoid a soggy dip, drain any excess liquid from the spinach and artichoke hearts.
- If you have fresh garlic, use it. It’ll enhance the flavor.
- Apply the cheese in an even layer on top, which will help provide a golden-brown cheese crust.
FAQs
Sure! Just make sure to wilt it first and drain any liquid out of it to avoid a soggy dip.
That’s an easy fix. Just swap regular cream cheese and sour cream for the low-fat versions.
Yes. Just remember to stick with gluten-free sides as well.
Variations
- Add a topping of cooked and crumbled bacon.
- Throw in a dash of your favorite hot sauce or chopped jalapenos.
- Stir in some cooked shredded chicken.
- Replace half of the artichoke hearts with roasted red peppers.
- Use different cheeses such as gouda or fontina.
Make Ahead and How to Store
If you really want to turn the dial on adulting, you can prep this dish a day ahead of time. Throw all the ingredients together, store them in an airtight container in the fridge, and then throw them in the oven to bake before you head out to the party. For leftovers, let the dish cool completely, then store covered in the refrigerator for up to four days. To reheat, warm up in a pre-heated 350°F oven for 15 minutes or use the microwave.
Spinach Artichoke Dip
Ingredients
- 1 cup frozen spinach defrost and chopped
- 1/2 can artichoke hearts drained and halved
- 1/2 cup sour cream
- 1/2 cup cream cheese
- 1/4 cup parmesan grated
- 1/2 cup mozzarella grated
- Pinch of Salt and black pepper
Instructions
- Preheat the oven to 350 degrees F. Heat a skillet to medium-high heat and warm the spinach and artichoke hearts for 2 minutes. Remove from the pan and set aside.
- In a large bowl combine the sour cream, cream cheese, half of the parmesan, artichokes, and spinach. Season with salt and pepper.
- Transfer the mixture to a baking dish and spread in an even layer. Top with the mozzarella cheese and remaining parmesan cheese.
- Bake in the preheated oven for 25 minutes until the cheese is melted and golden brown. Serve warm!
Nutrition
