Spinach Artichoke Dip (VIDEO)

Close up of Spinach Artichoke dip with a tortilla chip

5 from 27 votes

Spinach Artichoke Dip (VIDEO)

My easy and delicious 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!

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: American

Servings:

Author: Chris Joe

Ingredients

1 14 oz can artichoke hearts drained, roughly chopped
1 tbsp olive oil
2 cloves garlic grated
1 lb fresh spinach
6 oz cream cheese
1 cup sour cream
1 cup mozarella cheese grated, divided in half
1 cup parmesan cheese grated, divided in half
1/2 tsp kosher salt or to taste
1/4 tsp black pepper or to taste

US Customary - Metric

Instructions

Drain 1 can of artichoke hearts, roughly chop them 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 to the pot, season with salt to draw out the excess moisture stir until wilted, cooking 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.
Turn the heat to low, then add cream cheese, half of the mozzarella and parmesan cheese, then mix thoroughly until combined. Turn off the heat, then mix in the sour cream and season to taste with salt and pepper.
Preheat the oven to 400F. Add the dip to a wide, oven safe baking dish, then top with the rest of the mozzarella and parmesan cheese. Bake in the center rack of the oven for 15-20 minutes until the dip and cheese is bubbling and golden brown, broiling for the last 5 minutes of baking to get the cheese extra golden and crispy!

Video

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.

Bring Cream Cheese to Room Temperature - 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.

Saute Spinach and Artichokes - 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!

What to Serve with this Dip:

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

If you are making this dip ahead of time: 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.

If you have leftover Spinach Artichoke Dip, you can store in an airtight container for up to 3 days in the refrigerator. You can reheat any leftover Spinach Artichoke Dip in the microwave or in the oven - this is up to your preference!

Nutrition