Spinach Artichoke Dip is a rich and creamy appetizer that’s always a crowd favorite. With a perfect blend of cheeses, tender spinach, and flavorful artichokes, this dip is baked to golden perfection. It’s ideal for parties, holidays, or casual family gatherings and pairs beautifully with chips, bread, or fresh veggies.

Ingredients:

8 ounces cream cheese, softened
⅔ cup sour cream
⅓ cup mayonnaise
2 cloves garlic, minced
1½ cups shredded mozzarella cheese, divided
½ cup shredded Parmesan cheese
½ cup shredded Gruyere cheese (or gouda or Swiss cheese)
10 ounces frozen chopped spinach, thawed and squeezed dry
14 ounces marinated artichoke hearts, drained and chopped

Instructions:

Preheat the oven to 375°F (190°C).
In a medium mixing bowl, combine cream cheese, sour cream, mayonnaise, and garlic.
Beat with a hand mixer on medium speed until smooth and fluffy.
Fold in 1 cup mozzarella cheese, Parmesan cheese, Gruyere cheese, spinach, and chopped artichokes.
Spread the mixture evenly into a baking dish (2-quart dish, 9×9 dish, or 10-inch cast iron skillet).
Sprinkle the remaining ½ cup of mozzarella cheese on top.
Bake for 25–30 minutes, until bubbly and golden brown.
Let the dip rest for 10 minutes before serving.
Serve with tortilla chips, crackers, baguette slices, or fresh vegetables.

Serving and Storage Tips

Serving: Serve warm and bubbly straight from the oven.
Pairings: Great with tortilla chips, pita chips, sliced baguette, or fresh veggie sticks.
Make-Ahead: Assemble the dip up to a day ahead, cover, and refrigerate. Bake just before serving.
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in the oven at 350°F for 10–15 minutes or microwave in short intervals until warm.
Freezing: Freeze before baking for up to 2 months. Thaw overnight and bake as directed.

Variations

Bacon Spinach Artichoke Dip: Add ½ cup cooked crumbled bacon for a smoky twist.
Jalapeño Spinach Artichoke Dip: Mix in 1–2 diced jalapeños for a spicy kick.
Chicken Spinach Artichoke Dip: Stir in 1 cup shredded rotisserie chicken for a hearty version.
Crab Spinach Artichoke Dip: Add ½ cup lump crab meat for a seafood-inspired appetizer.
Greek Spinach Artichoke Dip: Include ¼ cup feta cheese and chopped Kalamata olives for a Mediterranean touch.
Spinach Artichoke Alfredo Dip: Replace sour cream with Alfredo sauce for extra richness.
Spinach Artichoke Dip with Sun-Dried Tomatoes: Add ⅓ cup chopped sun-dried tomatoes for tangy flavor.
Buffalo Spinach Artichoke Dip: Mix in ¼ cup buffalo sauce for a spicy, creamy dip.
Vegan Spinach Artichoke Dip: Use vegan cream cheese, mayo, and mozzarella alternatives.
Spinach Artichoke Dip Stuffed Bread: Hollow out a loaf of bread, fill with dip, and bake for a fun presentation.
Spinach Artichoke Dip Pizza: Spread the dip over pizza dough and bake for a cheesy pizza twist.
Spinach Artichoke Dip Pasta: Toss cooked pasta in the dip for a creamy dinner dish.
Spinach Artichoke Dip Wontons: Spoon into wonton wrappers and bake for bite-sized treats.
Spinach Artichoke Dip Quesadillas: Use as a filling with tortillas and grill until crisp.
Spinach Artichoke Dip Stuffed Mushrooms: Fill mushroom caps with dip and bake for elegant appetizers.

FAQs

1. Can I use fresh spinach instead of frozen?
Yes, just sauté 10 ounces of fresh spinach until wilted, then drain and squeeze out excess water before using.

2. Can I make this dip ahead of time?
Absolutely! Prepare it up to 24 hours in advance and refrigerate until ready to bake.

3. Can I serve it cold?
It’s best served warm, but it can also be enjoyed at room temperature.

4. What cheeses can I substitute?
Gruyere can be replaced with gouda, Swiss, or even Monterey Jack.

5. How do I make it lighter?
Use light cream cheese, low-fat sour cream, and Greek yogurt instead of mayonnaise.

6. Can I use canned artichokes?
Yes, canned or marinated artichokes both work—just be sure to drain them well.

7. How long can leftovers be stored?
Keep leftovers in an airtight container for up to 4 days in the fridge.

8. Can I freeze baked dip?
Yes, but texture may slightly change. Freeze up to 2 months and reheat in the oven.

9. What should I serve with it?
Tortilla chips, baguette slices, pita bread, and raw vegetables pair beautifully.

10. How can I reheat leftovers?
Reheat in the oven at 350°F for 10–15 minutes or microwave in 30-second intervals until hot.

This Spinach Artichoke Dip is the ultimate creamy, cheesy appetizer that’s both easy to make and irresistibly delicious. Perfect for entertaining or cozy nights in, it delivers a crowd-pleasing flavor that pairs with just about anything. Once you serve it, don’t be surprised if it disappears fast!

Spinach Artichoke Dip

Author: Lusine Svetlana

Description

Ingredients

8 ounces cream cheese, softened
⅔ cup sour cream
⅓ cup mayonnaise
2 cloves garlic, minced
1½ cups shredded mozzarella cheese, divided
½ cup shredded Parmesan cheese
½ cup shredded Gruyere cheese (or gouda or Swiss cheese)
10 ounces frozen chopped spinach, thawed and squeezed dry
14 ounces marinated artichoke hearts, drained and chopped

Instructions

Preheat the oven to 375°F (190°C).
In a medium mixing bowl, combine cream cheese, sour cream, mayonnaise, and garlic.
Beat with a hand mixer on medium speed until smooth and fluffy.
Fold in 1 cup mozzarella cheese, Parmesan cheese, Gruyere cheese, spinach, and chopped artichokes.
Spread the mixture evenly into a baking dish (2-quart dish, 9×9 dish, or 10-inch cast iron skillet).
Sprinkle the remaining ½ cup of mozzarella cheese on top.
Bake for 25–30 minutes, until bubbly and golden brown.
Let the dip rest for 10 minutes before serving.
Serve with tortilla chips, crackers, baguette slices, or fresh vegetables.

Notes

- Serving: Serve warm and bubbly straight from the oven.
- Pairings: Great with tortilla chips, pita chips, sliced baguette, or fresh veggie sticks.
- Make-Ahead: Assemble the dip up to a day ahead, cover, and refrigerate. Bake just before serving.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in the oven at 350°F for 10–15 minutes or microwave in short intervals until warm.
- Freezing: Freeze before baking for up to 2 months. Thaw overnight and bake as directed.