This Easy Spinach Artichoke Dip is one of those fantastic "go-to" recipes to have up your sleeve. It's quick, easy, delicious, and perfect for your next gathering. Not to mention, you can serve this all year round!
Ingredients
This recipe uses softened cream cheese, sour cream, and mayonnaise as the base. These three ingredients make the best creamy foundation for this dip.
Fresh spinach is strongly recommended for this recipe. Frozen spinach can be substituted, but it needs to be thawed and thoroughly drained first, or it can add too much liquid to the dish. Too much liquid tends to throw the texture of the whole dish off, and can make it slightly soggy. Fresh spinach is best because it still has some texture to it, and isn't mushy. Plus there's no need to thaw, or strain it - it's a no-brainer in my book!
As for the artichoke hearts, be sure to check them for any tough or fibrous pieces while you are chopping them. Sometimes some of the tougher, stringy outer parts can sneak their way into the jars. If you find any, just pull those pieces off and discard.
The seasonings are simple for this dish. Finely minced garlic, fresh grated parmesan cheese, kosher salt, fresh cracked black pepper, a pinch of red pepper flakes (optional), and white pepper (optional). The red pepper flakes add just a small touch of heat and helps to provide balance. You really almost don't even know it's there to be quite honest, but feel free to omit. I also like the addition of white pepper if I have it on hand. This adds just a hint of mild earthiness that helps balance out the creaminess of this dish. I feel like it adds a little something extra.
Instructions
The instructions for this dish are really very simple. Combine the softened cream cheese, sour cream and mayonnaise in a bowl. Add the minced garlic, parmesan, salt, pepper, pepper flakes, and white pepper. Fold in the spinach to thoroughly coat with the cheese mixture, then do the same with the artichoke hearts. Add everything to a 2-quart (7x11-inch) casserole dish, and bake at 425°F for 25 to 30 minutes until bubbly. Remove from the oven and let cool for 5 to 10 minutes before serving. Serve it with toasted baguette slices, tortilla chips, hearty crackers, or even in a sourdough bread bowl.
Feel free to make this dip a day or two ahead of time and refrigerate after mixing all of the ingredients. Be sure to uncover and take it out of the fridge about an hour before baking, or add a few minutes to the baking time to account for the cooler temperature of the dish coming right out of the fridge.
Looking for something else? Check out my other appetizer recipes or entertaining dishes for more inspiration!
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Recipe
Easy Spinach Artichoke Dip
Equipment
- 1 Large Bowl
- 1 7x11-Inch Casserole Dish (2 Quart)
Ingredients
- 8 Oz. Cream Cheese Softened
- ½ Cup Sour Cream
- ½ Cup Mayonnaise
- 1 Garlic Clove Minced
- ½ Cup Parmesan Cheese Grated
- ½ Teaspoons Kosher Salt
- Black Pepper to taste
- Pinch of White Pepper Optional
- ¼ Teaspoons Crushed Red Pepper Optional
- 1 (5 Oz.) Container Fresh Spinach Rough Chopped - Approx. 6 - 7 packed Cups
- 1 Cup Artichoke Hearts Rough Chopped - Discarding any tough or fibrous pieces
Instructions
- Preheat oven to 425°F
- In a large bowl, combine the cream cheese mayo, and sour cream, mixing until thoroughly incorporated. Add the minced garlic, parmesan, salt and several cracks of black pepper. Optionally add the white pepper and crushed red pepper if using. Stir to combine.
- Fold in the chopped spinach and artichokes in batches until thoroughly mixed.
- Add the dip to a 7x11-inch (2-quart) casserole dish and bake for 25 to 30-minutes until bubbly and browned.
- Serve with toasted baguette slices, crackers, chips, or in a sourdough bread bowl.
Michelle Goode says
I could have this dip as a main course! It's so much better than any dip in any restaurant. I'm really happy that I found this recipe!