Spinach Artichoke Dip Recipe – Easy Cheesy Appetizer

Last Updated on 2 months by Neha Deshmukh

Spinach Artichoke Dip Recipe – Easy Cheesy Appetizer

Hey everyone! If you’re anything like me, you’re always on the lookout for a crowd-pleasing appetizer. And honestly, this Spinach Artichoke Dip? It’s a total winner. I first made this for a game night with friends, and it disappeared in minutes! It’s creamy, cheesy, and has just the right amount of zing. Plus, it’s surprisingly easy to whip up. Let’s get into it!

Why You’ll Love This Recipe

This dip is seriously addictive. It’s the perfect blend of flavors and textures – creamy from the mayo and sour cream, cheesy from the parmesan and mozzarella, and a little bit of a kick from the chili flakes. It’s also incredibly versatile. Bring it to parties, enjoy it as a snack on a cozy night in, or even serve it as part of a larger spread. You really can’t go wrong!

Ingredients

Here’s what you’ll need to make this delicious dip:

• 5 oz (about 140g) Frozen Chopped Spinach
• 14 oz (about 395g) Artichoke Hearts (drained & chopped)
• 0.5 cup (120ml) Mayonnaise
• 0.5 cup (120ml) Sour Cream
• 0.75 cup (90g) Shredded Parmesan Cheese
• 0.75 cup (90g) Shredded Mozzarella Cheese
• 1 tsp (5ml) Garlic (finely chopped)
• Salt to taste
• Black Pepper to taste
• Red Chili Flakes to taste

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

Frozen Spinach – Choosing & Thawing

Frozen spinach is the way to go here. It’s convenient and works beautifully. Make sure you thaw it completely and then squeeze out as much excess moisture as possible. Seriously, squeeze! A watery dip is no fun. I usually wrap the thawed spinach in a clean kitchen towel and wring it out.

Artichoke Hearts – Marinated vs. Water-Packed

You can use either marinated or water-packed artichoke hearts. If you use marinated, just be mindful of the extra saltiness and adjust the amount of salt you add later. I personally prefer water-packed, as it gives me more control over the flavor.

Cheese Blend – Parmesan & Mozzarella Combination

The parmesan adds a lovely salty, umami flavor, while the mozzarella makes it wonderfully gooey and stretchy. Don’t skimp on the cheese! You can use pre-shredded, but freshly grated always melts a little better.

Mayonnaise & Sour Cream – The Creamy Base

This combo is magic. Mayonnaise provides richness, and sour cream adds a delightful tang. You can experiment with different types of mayonnaise, but a good quality full-fat mayo works best.

Chili Flakes – Adding a Touch of Spice

I love a little heat, so I always add a pinch of red chili flakes. But feel free to adjust this to your liking! If you’re not a fan of spice, you can leave them out altogether.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, thaw your frozen spinach and squeeze out all that extra water. Seriously, get it dry.
2. Drain and chop those artichoke hearts. Smaller pieces distribute the flavor better.
3. In a large mixing bowl, combine the spinach, artichoke hearts, mayonnaise, sour cream, parmesan cheese, mozzarella cheese, garlic, salt, pepper, and chili flakes. Give it a good mix until everything is well combined.
4. Pour the mixture into an oven-safe dish. I like to use a round baking dish, but anything will work. Spread it out evenly.
5. Bake in a preheated oven at 375°F (190°C) for about 22 minutes, or until it’s golden brown and bubbly around the edges. The aroma alone will drive you crazy!
6. Serve immediately with your favorite dippers.

Expert Tips

Here are a few things I’ve learned over the years to make this dip absolutely perfect:

Achieving the Perfect Consistency

You want a dip that’s creamy and spreadable, not too thick or too thin. If it seems too thick, add a tablespoon of sour cream at a time until you reach the desired consistency.

Preventing a Watery Dip

We already talked about squeezing the spinach, but it’s worth repeating! Excess moisture is the enemy. Also, make sure your artichoke hearts are well-drained.

Ensuring Even Baking

To ensure the dip bakes evenly, make sure it’s spread in a single layer in the baking dish.

Variations

Want to switch things up? Here are a few ideas:

Vegan Spinach Artichoke Dip

My friend Priya is vegan, and she loves this version! Substitute the mayonnaise and sour cream with vegan alternatives (cashew cream works great!), and use a vegan parmesan and mozzarella.

Gluten-Free Spinach Artichoke Dip

This recipe is naturally gluten-free! Just make sure the bread, crackers, or tortilla chips you serve with it are also gluten-free.

Spice Level Adjustments – Mild to Hot

Adjust the amount of red chili flakes to suit your taste. A pinch for a little warmth, a generous sprinkle for a fiery kick!

Festival Adaptations – Game Day & Holiday Serving

This dip is a hit at any gathering! For game day, serve it with tortilla chips and veggie sticks. For the holidays, it’s lovely with crusty bread and crackers.

Serving Suggestions

What to dip into this gloriousness? Here are a few ideas:

• Tortilla chips
• Crusty bread (baguette slices are perfect!)
• Crackers
• Vegetable sticks (carrots, celery, cucumber)
• Pita bread

Storage Instructions

If you happen to have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

What type of spinach is best for this dip?

Frozen chopped spinach is the most convenient and works perfectly.

Can I make this dip ahead of time?

Yes, you can assemble the dip ahead of time and store it in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time.

Can I use fresh spinach instead of frozen?

You can, but you’ll need to wilt it first and then squeeze out a lot of moisture. Frozen is really the easier option.

What can I serve with spinach artichoke dip besides chips and bread?

Vegetable sticks, pita bread, and even pretzel crisps are great options!

How do I reheat leftover spinach artichoke dip?

Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave it in short bursts, stirring in between.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments if you try it, and what you think!