Spinach Artichoke Dip
My easy spinach artichoke dip is a creamy, cheesy crowd favorite and must have for your game day spread or next party! It's the perfect appetizer!
Servings: 6
Ingredients
- 14 oz fresh spinach
- 14 oz artichoke hearts quartered
- 2 cloves garlic grated
- 6 oz cream cheese
- 1/2 cup sour cream
- 1/2 cup mozzarella cheese grated
- 1/2 cup parmesan cheese grated
- salt & pepper to taste
- 1 tbsp olive oil
Topping
- mozzarella cheese grated, optional
- parmesan cheese grated, optional
Instructions
- Drain 1 can of artichoke hearts and roughly chop and set aside in a small bowl.
- In a large pot, heat olive oil over medium heat and add grated garlic and cook for 30 seconds until fragrant.
- Add spinach a handful at a time, stirring until wilted. Season with salt to draw out the excess moisture and cook over medium high until the water has mostly evaporated, about 3-4 minutes.
- Add in the chopped artichokes to the pot and cook for 1-2 minutes to combine with the spinach.
- Next add cream cheese, mozzarella cheese, and parmesan cheese and mix thoroughly until combined.
- Off the heat, mix in sour cream and season to taste with salt and pepper.
- Add the dip to an oven safe baking dish, then top with more mozzarella and parmesan cheese. Bake in a preheated 400F oven for 15-20 minutes until the dip and cheese is bubbling and looks golden brown. Broil for the last 5 minutes of baking to get the cheese extra golden and crispy!
Notes
Avoid Watery Dip
- Spinach has a high water content, so it's crucial you salt it well (to draw out moisture) and cook until the water evaporates. Otherwise, your Spinach Artichoke Dip will turn out watery. Do not skip or rush this part!
- Artichoke hearts typically come in a can of liquid - make sure to drain them well or the excess liquid can also make your Spinach Artichoke Dip watery.
- The simple step of bringing the cream cheese to room temperature ensures it will be mixed well with the other dip ingredients and help you Spinach Artichoke Dip have a creamier texture.
- I like to saute the cooked down spinach and chopped artichokes before mixing with the cheese. I rarely see this in other recipes but I recommend this step because it helps build flavor and adds color to the vegetables. This is another small detail that will make this the best Spinach Artichoke Dip you'll make!
- Tortilla chips or corn chips (my absolute favorite!)
- Toasted baguette slices, crostini, or mild crackers
- Pretzels or pretzel thins - you may find that this is too much salt
- Celery sticks, carrot sticks, or cucumber spears
- Sliced radishes or bell peppers
- Cook the ingredients and mix together. Cover the mixed dip ingredients with saran wrap (or in an airtight container) and place in the refrigerator for up to 3 days.
- When you are ready to bake your Spinach Artichoke Dip, follow the baking instructions in the recipe card.
Nutrition
Calories: 235kcal | Carbohydrates: 6g | Protein: 8g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 53mg | Sodium: 531mg | Potassium: 80mg | Fiber: 1g | Sugar: 2g | Vitamin A: 628IU | Vitamin C: 0.5mg | Calcium: 194mg | Iron: 0.2mg