If you’re looking for a dip that everyone will absolutely love, look no further than Spinach and Artichoke Dip. It’s creamy, cheesy, and packed with flavor, making it the perfect dish to bring to any party or get-together.
What Makes Spinach and Artichoke Dip So Great?
Spinach and artichoke dip is the definition of comfort food. It’s got that rich, creamy base that’s made even better with a mix of cheeses, tender artichokes, and spinach. The combination of flavors is seriously addicting. Plus, it’s a great way to get a little bit of greens in there (though, let’s be real, it’s mostly about the cheese, right?).
Easy to Make, Hard to Resist
What I love about spinach and artichoke dip is how simple it is to make, yet it always feels like a treat. You just sauté some garlic and spinach, then mix in the cream cheese, sour cream, and mayo with a couple of cheeses, and you’ve got yourself a dip that people will rave about. And the best part? It’s super customizable! Throw in some Parmesan, Pecorino, or any cheese you like to make it your own.
Serving It Right
When it comes to serving, the options are endless. This dip is perfect with tortilla chips, crackers, or pita chips, but feel free to go the veggie route if you want to keep it on the lighter side. Celery and carrot sticks work great for dipping, or you could even serve it with sliced baguette. There’s no wrong way to do it!
A Few Tips for Perfection
- Squeeze out the moisture: If you’re using frozen spinach, make sure you really squeeze out the excess liquid before mixing it in.
- Get that cheesy top: Bake it until it’s golden and bubbly, and if you want a little extra crispiness, pop it under the broiler for a minute or two.
- Make it ahead: This dip is perfect for making ahead of time. You can prep everything the day before, pop it in the fridge, and just bake it off when you’re ready to serve. Super easy!
Other Great Appetizers to try:
- Chicken Enchilada Dip: This dip is a perfect balance of smoky, spicy, and cheesy, making it the ultimate crowd-pleaser for any fiesta or game day gathering.
- Spinach Artichoke Pull-Apart Bread: Imagine the comfort of spinach and artichoke dip wrapped up in warm, soft bread—this pull-apart bread is a fun and delicious way to serve up this classic combo.
- Pumpkin Cream Cheese Dip: Creamy, sweet, and just the right amount of spice, this pumpkin dip is perfect for fall gatherings, especially when served with graham crackers or apple slices for dipping.
HANDS DOWN The BEST Spinach Artichoke Dip EVER!
Ingredients
- 3 Tbsp. Olive oil
- 5 Cloves Garlic, minced
- 16 oz. Frozen spinach thawed and squeezed out to remove liquid, chopped
- 2 14-oz. Canned Artichoke hearts drained and squeezed out to remove liquid, chopped
- 12 oz. Cream cheese, softened
- ¼ Cup Sour cream
- ½ Cup Mayonnaise
- ½ Cup Pecorino Romano grated
- 1 ½ Cups Mozzarella, shredded
Instructions
- Preheat your oven to 350°F.
- In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Stir in the spinach and cook for 2-3 minutes, until most of the moisture has evaporated. Season with a little salt and pepper.
- In a large mixing bowl, combine the cooked spinach, cream cheese, sour cream, mayonnaise, artichoke hearts, Pecorino Romano, and mozzarella. Mix thoroughly until well combined.
- Transfer the dip to am 8×8 baking dish (or 1.5 qt casserole dish) spreading it evenly.
- Bake on the middle rack for 20 minutes until creamy and piping hot.
- Serve warm with tortilla chips, crackers, or wam sliced baguette bread.
I love this recipe, I’ve changed it up overtime, my favorite way is substituting the cheeses for fresh mozzarella and Parmesan and substituting the flour and heavy cream for cream cheese, I also skip the lemon and onion and double the spinach, give it a try and let me know what you think please! 🙂
sorry I forgot to put the star rating 😉
Hi Debi! So I made your spinach art dip this past weekend! It was seriously the best dip ever and I have made this app many, many times using other recipes. The only change I made was minor and according to what I had on hand: added 2 sliced green onions, no cayenne, used the following cheeses bc that’s what I had: provolone, swiss, a little Manchego and parm (all shredded, of course) I did add a diced jalapeno on top bc we like it spicy. It was so easy to make and was “hands down!” the best. I served with Tostitos and thinly sliced broiled garlic baguette bread slices. AMAZING++ ! Thanks so much for posting!
thank you Gramma Sue !!!!