Creamy Spinach and Artichoke Dip: The Perfect Party Appetizer

Dive into a rich and creamy Spinach and Artichoke Dip that's perfect for your next get-together. This easy-to-make appetizer is bound to be a hit!

August 8, 2023
vegetarian food icon
Spinach Artichoke DipPhoto By Canva
Difficulty Easy
Servings 4 people
Preparation 15 mins
Cooking 25 mins
Total 40 mins

Ingredients

Directions

  1. Preheat the oven to 375 °F (190 °C).
  2. In a mixing bowl, combine the spinach, chopped artichoke hearts, mayonnaise, sour cream, half of the Parmesan cheese, half of the mozzarella cheese, minced garlic, and red pepper flakes. Season with salt and black pepper to taste.
  3. Pour the mixture into a baking dish, spreading it evenly with a spatula.
  4. Sprinkle the remaining Parmesan and mozzarella cheese on top.
  5. Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the cheese is bubbly and slightly golden on top.
  6. Remove from the oven and let it cool slightly. Drizzle with a bit of olive oil and serve warm with tortilla chips or sliced baguette.
Nutrition Facts
Serving Size 1 Spinach Artichoke Dip
Serves 4
Amount Per Serving
Calories210
% Daily Value*
Total Fat 16 g20.5%
Protein 6 g12%
Cholesterol 25 mg8.3%
Sodium 380 mg16.5%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Tips

  • Fresh vs. Frozen Spinach: While fresh spinach is ideal for its bright color and flavor, frozen spinach can also be used. Ensure it's thoroughly thawed and drained to avoid a watery dip. For more, check out our ‘What Is Spinach?’ article.
  • Cheese Varieties: Feel free to mix in other cheeses like Fontina or Gruyère for a different flavor profile.
  • Artichoke Type: Marinated artichoke hearts can add an extra depth of flavor compared to canned, but ensure they're well-drained.
  • Consistency: If you prefer a smoother dip, consider pulsing the spinach and artichoke mixture in a food processor before mixing with other ingredients.
  • Dip Vessels: Apart from tortilla chips and baguette, consider using bell pepper strips, carrot sticks, or celery for a crunchy, healthy alternative.
Rate This Recipe

There's something almost magical about a well-prepared Spinach and Artichoke Dip. When the earthy flavors of spinach meet the tangy bite of artichoke, all swirled together in a creamy, cheesy base, it's pure culinary bliss. Perfect for parties, potlucks, or a delightful snack, this dip promises to take your taste buds on a journey they won't soon forget!

What Is Spinach Artichoke Dip Made Of?

Spinach artichoke dip is a creamy, savory appetizer made primarily of the following ingredients:

Spinach: Typically, cooked and well-drained spinach is used, either fresh or frozen.

Artichokes: Canned or jarred artichoke hearts are most commonly used. They are drained and chopped into smaller pieces.

Cream Cheese: This is the base that gives the dip its creamy texture. Some recipes also use sour cream or mayonnaise for added creaminess.

Parmesan Cheese and/or Mozzarella Cheese: These cheeses are mixed into the dip and often sprinkled on top to give a bubbly, golden-brown crust when baked.

Garlic: Fresh minced garlic or garlic powder adds a punch of flavor.

Seasonings: Depending on the recipe, various seasonings like salt, pepper, crushed red pepper flakes, or onion powder might be added for extra flavor.

Optional Ingredients: Some recipes might include extras like shallots, red pepper for a hint of sweetness, or a touch of hot sauce or lemon juice to brighten up the flavors.

These ingredients are mixed together and then baked until hot and bubbly, resulting in a rich and creamy dip perfect for scooping up with chips, bread, or veggies.

How Many Days Is Spinach And Artichoke Dip Good For?

Spinach and artichoke dip typically remains good for about 3 to 4 days when stored properly. To maximize its shelf life, adhere to the following guidelines:

Cool Before Storing: After serving, allow the dip to cool to room temperature, but do not leave it out for more than two hours to reduce the risk of bacterial growth.

Seal Tightly: Transfer the dip to an airtight container to protect it from absorbing any odors from the refrigerator and to prevent it from drying out.

Refrigerate: Always store the dip in the refrigerator. When reheating, ensure that it's heated thoroughly to kill any potential bacteria.

Check Before Reuse: Before re-serving, check the dip for any signs of spoilage such as mold, off smells, or a change in texture.

Remember that these guidelines are for homemade spinach and artichoke dip. If you have store-bought dip, always refer to the expiration date on the packaging and follow any storage instructions provided.

What To Pair With Spinach Artichoke Dip?

Spinach and artichoke dip is a versatile appetizer that pairs well with a variety of dippables and accompaniments. Here are some popular options to consider:

Bread:

  • Baguette Slices: A crispy French baguette sliced and lightly toasted is a classic choice.
  • Pita Bread: Either whole or toasted into chips.
  • Sourdough Bread: For a tangy complement.
  • Focaccia: Adds a touch of Italian flair.

Crackers & Chips:

  • Tortilla Chips: Particularly the sturdy kind that won't break when dipping.
  • Rye or Wheat Crackers: Their hearty flavor works well with the richness of the dip.
  • Pretzel Crisps: These offer a crunchy and slightly salty base.

Veggies:

  • Carrot Sticks: Their sweetness contrasts nicely with the savory dip.
  • Celery Sticks: Adds a refreshing crunch.
  • Bell Pepper Strips: Colorful and slightly sweet.
  • Cucumber Slices: Fresh and crisp.
  • Broccoli or Cauliflower Florets: These can be blanched or raw.

Proteins:

  • Grilled Chicken Strips: For those wanting a heartier accompaniment.
  • Shrimp: Either chilled or grilled.

Others:

  • Stuffed Mushrooms: Fill mushroom caps with the dip and bake.
  • On Pizza: Use it as a pizza base sauce and top with mozzarella and veggies.
  • Stuffed Peppers: Fill bell peppers with the dip, top with cheese, and bake until tender.

Beverages:

  • White Wines: Such as Sauvignon Blanc or Pinot Grigio. Their acidity and crispness can cut through the richness of the dip.
  • Light Beers: Think pilsners or light ales.
  • Sparkling Water: With a squeeze of lemon or lime for a non-alcoholic option.

When serving at a party or gathering, it's a good idea to offer a variety of these options to cater to different tastes and dietary preferences. This ensures that everyone can enjoy the dip in their preferred way.

How Do You Get The Water Out Of Spinach For Spinach Dip?

Removing excess water from spinach is essential for a spinach dip to ensure it's creamy and not watery. Here's how you can effectively remove water from spinach:

Cooking Spinach:

  • If you're starting with fresh spinach, you'll need to cook it down first. You can either steam, boil, or sauté the spinach until it's wilted.
  • Once cooked, remove it from the heat and let it cool for a few minutes.

Using a Colander:

  • Place a colander or sieve over a bowl.
  • Add the cooked spinach to the colander. Using a spatula or the back of a spoon, press the spinach against the colander's holes to drain out the liquid.

Cheesecloth or Clean Kitchen Towel Method:

  • Lay a piece of cheesecloth or a clean kitchen towel on the counter.
  • Place the cooked spinach in the center.
  • Gather the edges of the cloth to create a pouch with the spinach inside.
  • Twist and squeeze the pouch over a bowl or sink, exerting pressure to force out the liquid.

Using Your Hands:

  • If you don’t have a cheesecloth or prefer a hands-on approach, you can use your hands. Once the spinach is cool enough to handle, pick up a handful and squeeze it tightly over a bowl or sink to remove excess moisture.

For Frozen Spinach:

  • If you're using frozen spinach, thaw it first, either in the refrigerator, microwave, or by placing it under cool running water.
  • Once thawed, you can use any of the methods above (colander, cheesecloth, or hands) to squeeze out the excess water.

It's crucial to remove as much water as possible to avoid a watery dip. Once you've drained the spinach, you can proceed with your spinach dip recipe, combining it with other ingredients for a creamy and delicious appetizer.

The Tale Behind Spinach and Artichoke Dip

The spinach and artichoke dip recipe is an iconic American dish, yet its origins remain quite ambiguous. Many believe it became popular in the late 20th century, rapidly gaining traction in upscale restaurants before it became a staple in home kitchens and casual dining establishments. This creamy, savory delight perfectly showcases the rich history of fusion in American cuisine, blending Mediterranean ingredients with a creamy base that's so distinctly New World.

While there are numerous variations to the classic dish, the easy spinach and artichoke dip is perhaps the most cherished, especially among those who appreciate quick and delightful appetizers. This dish's versatility is also admirable. While the classic recipe relies on dairy to achieve its creamy consistency, there are vegan spinach and artichoke dip versions that make use of cashews, nutritional yeast, or vegan cream cheeses to replicate the richness without any animal products.

However, for many, the best spinach and artichoke dip is the one that's baked to perfection, creating a golden crust on top while retaining a gooey, delectable center. Baking enhances the flavors, allowing the ingredients to meld beautifully. Regardless of one's preference, whether vegan, baked, or another version, it's undeniable that spinach and artichoke dip has carved out a special place in the hearts (and stomachs) of food lovers worldwide.

Recipe byPetite Gourmets

Did you make this recipe?

Tag @PETITEGOURMETS using the hashtag #PGRECIPES and share on Instagram. We'll feature you on our site.

Shop Cookware on Amazon