Introduction
Spinach Artichoke Dip is the undisputed champion of warm appetizers—a luxurious, creamy blend of savory vegetables and molten cheese that guarantees immediate crowd-pleasing success. While its exact origins are debated, this dip became a ubiquitous staple in American casual dining menus in the late 20th century, often served piping hot in a skillet. It’s special because it balances the earthy bitterness of spinach and the mild tang of artichoke hearts with a rich, cheesy base. Forget the store-bought versions; making this dip fresh at home elevates it from a simple appetizer to a decadent culinary experience.
Ingredients
- 1 package (280 g / 10 oz) frozen chopped spinach, thawed and squeezed dry
- 1 can (396 g / 14 oz) artichoke hearts, drained and roughly chopped
- 225 g (8 oz) cream cheese, softened to room temperature
- 120 ml (½ cup) sour cream or full-fat Greek yogurt
- 120 ml (½ cup) mayonnaise
- 120 g (1 cup) shredded mozzarella cheese, divided (¾ cup for mixing, ¼ cup for topping)
- 60 g (½ cup) grated Parmesan cheese
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Optional: Pinch of red pepper flakes
Step-by-step Preparation
- Prepare the Vegetables (10 minutes): Thaw the frozen spinach completely. Place the spinach in a clean kitchen towel or cheesecloth and wring out as much liquid as possible. This is the most crucial step; excess moisture will result in a watery dip. Drain and roughly chop the artichoke hearts.
- Create the Creamy Base (5 minutes): Preheat your oven to 190°C (375°F). In a large mixing bowl, combine the softened cream cheese, sour cream (or yogurt), mayonnaise, minced garlic, salt, and pepper. Use an electric mixer or a sturdy spoon to blend until the mixture is smooth and lump-free.
Tip: Ensure the cream cheese is truly at room temperature; otherwise, it will be difficult to incorporate smoothly. - Fold and Combine (5 minutes): Add the dried spinach, chopped artichoke hearts, grated Parmesan cheese, and ¾ cup of the shredded mozzarella to the cream cheese base. Gently fold the ingredients together until they are evenly distributed.
- Bake the Dip (20-25 minutes): Transfer the dip mixture into a small oven-safe baking dish (around 6-8 inches wide). Sprinkle the remaining ¼ cup of mozzarella over the top. Bake for 20 to 25 minutes, or until the edges are bubbling vigorously and the cheese on top is melted and lightly golden brown.
Tip: For extra browning, place the dish under the broiler for the last 1-2 minutes, watching carefully to prevent burning. - Serve: Allow the dip to cool for 5 minutes before serving directly from the dish with your favorite accompaniments.
Nutritional Information
Spinach Artichoke Dip is a rich, satisfying appetizer. Per serving (approximately ½ cup), it typically contains around 300-350 calories, 25g of fat (mostly saturated fat due to the dairy), and 12-15g of protein. While it is high in calories, it provides excellent sources of Calcium, Vitamin K (from the spinach), and Vitamin C (from the artichokes). Enjoying this dip in moderation, especially when paired with vegetable sticks, is key.
Storage
Leftover Spinach Artichoke Dip should be stored in an airtight container in the refrigerator for up to 3 to 4 days. It does not freeze well due to the high dairy content, which can separate and become grainy upon thawing. To reheat, place the dip back in an oven-safe dish and bake at 180°C (350°F) until warmed through and bubbling (about 15-20 minutes), or use a microwave in short bursts, stirring occasionally.
Conclusion
This classic dip is best served hot, gooey, and fresh from the oven. For serving, offer a variety of dipping options: sturdy tortilla chips, slices of crusty baguette, pita bread, or a healthy alternative like carrot sticks and cucumber slices. For a fun variation, try stirring in ½ cup of cooked, shredded chicken breast to turn it into a hearty meal or adding a splash of lemon juice for brightness. This recipe is a guaranteed hit for game days, holiday parties, or simply a cozy night in.