Quick Recipe Overview
Prep 15 minutes; cook 25 minutes; additional 5 minutes; total 45 minutes. Yield About 4 cups; 8 servings. Appetizer, American. Difficulty: easy.
Intro
Spinach artichoke dip is a warm, creamy appetizer with tender greens, chopped artichokes, and a lightly browned cheese top. The most important step is squeezing the spinach dry. That keeps the baked dip thick enough to scoop instead of watery.
Why You’ll Love This Recipe
Frozen spinach and canned artichokes keep preparation simple.
The dip can be mixed in advance and baked shortly before guests arrive.
A small baking dish gives plenty of golden top relative to the creamy center.
Recipe Card
Spinach Artichoke Dip
Ingredients
Equipment
Method
- Heat oven to 375°F. Coat a 1-quart baking dish with olive oil.
- Squeeze the thawed spinach in a clean towel until dry; drain and chop the artichoke hearts.
- Stir cream cheese, sour cream, mayonnaise, garlic, salt, and pepper in a bowl until smooth.
- Fold in spinach, artichoke hearts, 3/4 cup mozzarella, and 1/4 cup Parmesan.
- Spread in the dish, top with remaining mozzarella and Parmesan, and bake 20 to 25 minutes until bubbling at the edges and lightly golden.
- Let stand 5 minutes before serving warm.
Notes
Recipe Tips
Wrap thawed spinach in a clean towel and squeeze firmly. A surprising amount of water can remain after thawing.
Soften the cream cheese before mixing so you do not have to overwork the vegetables to remove lumps.
Use a shallow 1-quart dish. A deeper dish may need a longer bake before the center is hot.
Chop the artichokes into small, even pieces so each scoop gets some. If the canned hearts feel slippery after draining, pat them with a towel as well. Mix the cheese thoroughly into the base before folding in the vegetables.
Common Mistakes to Avoid
Do not use undrained artichokes or wet spinach. Extra liquid makes the dip separate.
Do not substitute oil-packed marinated artichokes without adjusting the seasoning; they bring extra oil and acid.
Do not serve immediately from the oven. Five minutes of resting thickens the mixture and lowers the risk of burns.
Watch the edges rather than relying on color alone. The surface may brown before the middle is fully hot if the dish is unusually deep. If that happens, cover loosely and give it a few more minutes in the oven.
Variations
Add a pinch of red pepper flakes to the cheese mixture for gentle heat.
Use a little chopped roasted red pepper for color, but pat it dry first.
Replace half the mozzarella with vegetarian-rennet cheddar for a sharper finish.
What to Serve With It
Serve with toasted baguette slices, crackers, or carrot sticks. For a larger holiday spread, add green bean casserole and cranberry sauce. Find more ideas in the recipe index.
Storage
Refrigerate leftovers in a covered container within 2 hours and use within 3 to 4 days. Avoid leaving the dip on a party table for a long stretch.
Follow the USDA leftovers guidance when serving this warm dip at a gathering.
Reheating
Warm in a covered oven-safe dish at 350°F until hot throughout, about 15 to 20 minutes. Check the center reaches 165°F and stir once if reheating a large portion.
Make Ahead
Mix the dip up to 1 day ahead and refrigerate it covered. Add the final cheese topping just before baking; allow a few extra minutes when starting cold.
For a buffet, divide the mixture between two smaller oven-safe dishes and bake one at a time. Keep the second dish refrigerated until it goes into the oven. This keeps the dip warm and creamy without holding one pan at room temperature for hours.
FAQs
Can I use fresh spinach?
Yes. Cook about 1 pound of fresh spinach until wilted, cool, squeeze dry, and chop before mixing.
Why is spinach artichoke dip watery?
Spinach or artichokes usually carried too much liquid into the dish. Dry both thoroughly before mixing.
Can I make the dip ahead?
Yes. Assemble it the day before and keep refrigerated until ready to top and bake.
