Looking for a creamy and flavorful appetizer that’s perfect for any gathering? This Homemade Spinach and Artichoke Dip is your answer. It’s warm, cheesy, and packed with the savory goodness of spinach and artichokes, making it the ultimate crowd-pleaser. Whether you’re hosting a party or enjoying a cozy night in, this dip is guaranteed to be a hit.
Imagine scooping up a bite of melty, cheesy dip with hints of garlic and tangy artichokes. This dish offers a delightful combination of textures and flavors, from the creamy base to the tender vegetables. What makes it even better? It’s super easy to make and pairs beautifully with crackers, bread, or fresh veggies. Once you try it, you’ll find yourself making this dip for every occasion.
Kitchen Equipment Needed
- Medium skillet or saucepan
- Mixing bowl
- Baking dish (8×8-inch or similar)
- Spatula or spoon
Ingredients Overview
- Spinach and artichokes: These are the stars of the dish, adding texture and flavor.
- Creamy base: A blend of cream cheese, sour cream, and mayonnaise creates a rich, luscious texture.
- Cheese: Mozzarella and Parmesan make the dip irresistibly cheesy and melty.
- Seasonings: Garlic and spices elevate the flavors and balance the richness.
Ingredients
- 1 tablespoon olive oil
- 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
- 1 cup canned or jarred artichoke hearts, chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup shredded mozzarella cheese (plus extra for topping)
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes (optional, for heat)
Directions
- Preheat the oven
Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish or a similar oven-safe dish. - Cook the spinach and garlic
Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Stir in the chopped spinach and cook until wilted, about 2–3 minutes. If using frozen spinach, skip this step and ensure it’s fully thawed and drained. - Mix the creamy base
In a large mixing bowl, combine softened cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, salt, pepper, and red pepper flakes (if using). Stir until smooth and well combined. - Add the vegetables
Fold in the cooked spinach and chopped artichoke hearts until evenly distributed. - Assemble the dip
Transfer the mixture to the prepared baking dish and spread it out evenly. Sprinkle additional mozzarella cheese on top for a golden, melty finish. - Bake
Bake in the preheated oven for 20–25 minutes, or until the dip is hot and bubbly with a lightly golden top. - Serve
Remove from the oven and let cool for a few minutes. Serve warm with crackers, bread, tortilla chips, or fresh veggies.
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Nutrition (per serving, ~8 servings)
- Calories: ~180
- Fat: ~15g
- Carbohydrates: ~4g
- Protein: ~6g
Expert Tips
- Drain well: If using frozen spinach or canned artichokes, ensure they are thoroughly drained to avoid a watery dip.
- Make it ahead: Assemble the dip a day in advance and refrigerate. Bake just before serving.
- Customize the cheese: Use Gruyère or white cheddar for a twist on the classic flavors.
FAQs
Can I make this dip dairy-free?
Yes, substitute the cream cheese, sour cream, and cheese with dairy-free alternatives for a plant-based version.
What pairs well with this dip?
It’s perfect with tortilla chips, crusty bread, crackers, or sliced veggies like carrots and celery.
How do I store leftovers?
Store leftover dip in an airtight container in the refrigerator for up to 3 days.
Storing & Reheating
- Storing: Refrigerate in an airtight container for up to 3 days.
- Reheating: Warm in the microwave or oven until heated through. Stir before serving.
Substitutions & Variations
- Spicy version: Add a dash of hot sauce or diced jalapeños for a spicy kick.
- Herbed twist: Stir in fresh chopped parsley or dill for added freshness.
- Vegan option: Use plant-based cream cheese, sour cream, and vegan cheese for a fully vegan dip.
Homemade Spinach and Artichoke Dip
Ingredients
Equipment
Method
- **Preheat the oven**
- Preheat your oven to 375°F (190°C). Lightly grease an 8x8-inch baking dish or a similar oven-safe dish.
- **Cook the spinach and garlic**
- Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Stir in the chopped spinach and cook until wilted, about 2–3 minutes. If using frozen spinach, skip this step and ensure it’s fully thawed and drained.
- **Mix the creamy base**
- In a large mixing bowl, combine softened cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, salt, pepper, and red pepper flakes (if using). Stir until smooth and well combined.
- **Add the vegetables**
- Fold in the cooked spinach and chopped artichoke hearts until evenly distributed.
- **Assemble the dip**
- Transfer the mixture to the prepared baking dish and spread it out evenly. Sprinkle additional mozzarella cheese on top for a golden, melty finish.
- **Bake**
- Bake in the preheated oven for 20–25 minutes, or until the dip is hot and bubbly with a lightly golden top.
- **Serve**
- Remove from the oven and let cool for a few minutes. Serve warm with crackers, bread, tortilla chips, or fresh veggies.
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