Meet your new favorite appetizer—our creamy, cheesy, and delicious Easy Spinach Artichoke Dip.
Whenever I have friends over for dinner, I like to welcome them with a drink (usually something sparkling) and a little nibble. It doesn’t have to be fancy, but it has to be delicious. Sometimes I’ll simply open a bag of thick-cut truffle-flavored chips (my favorite) or put out some salted nuts and juicy olives in little bowls. Other times, however, I like to make just a tad more effort. Perhaps I’ll whip up a batch of deviled eggs, make some aioli to serve with crudités, or mix a few ingredients I have on hand into a flavorful dip. And when it comes to dips, this easy spinach and artichoke dip is one of the best out there.
On their own, artichoke hearts and spinach don’t set my taste buds to salivating mode. But throw in some mozzarella, cream cheese, sour cream, and Parmesan, and this dish transforms into cheesy goodness guaranteed to impress my guests and start the evening off right. I’d venture to say that once you try it, this dip will become your go-to. And I won’t tell anyone if you need to make two batches because most of it disappears even before your first guest rings the doorbell.
Tips and tweaks
First of all, to avoid a soggy dip, drain any excess liquid from the spinach and artichoke hearts, squeezing out as much moisture as possible. If you have fresh garlic, add in a pressed clove. It’ll enhance the flavor immensely. You can also stir in a dash of your favorite hot sauce or chopped jalapeños if you like a little heat. Other great ideas include topping the dip with crumbled bacon, stirring in some cooked shredded chicken, and even replacing half of the artichoke hearts with roasted red peppers. You can also use different cheeses such as Gouda, Comté, or Gruyère. Want to make the dip vegan? No problem at all! Simply replace the dairy with plant-based options. There are plenty of cheeses that melt just as well as the real deal.
How do I store leftovers?
Let the dish cool completely, then cover tightly with plastic wrap or store in an airtight container in the refrigerator for up to 4 days. Reheat in 350°F oven for 15 minutes. Freezing is not recommended, as the dip may separate and become grainy upon thawing.
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). I love serving this dip with chunks of crusty baguette or toasted slices of our savory Olive Bread. If you’re really in the mood to spoil your guests, serve it alongside another appetizer or two. Great options include our spicy Horseradish Deviled Eggs and our super crispy Easy Cauliflower Wings.
Easy Spinach Artichoke Dip
Ingredients
- 1 cup frozen spinach defrosted and chopped
- 7 ounces artichoke hearts drained and halved
- 1/2 cup sour cream
- 1/2 cup cream cheese
- 1/4 cup Parmesan grated and divided
- Salt and black pepper to taste
- 1/2 cup mozzarella grated
Instructions
- Preheat the oven to 350℉. Heat a skillet to medium-high heat and warm the spinach and artichoke hearts for 2 minutes.
- In a large bowl combine the sour cream, cream cheese, half of the Parmesan, the artichokes, and the 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!
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