SPINACH AND ARTICHOKE DIP

Servings: 8 Total Time: 45 mins Difficulty: Beginner
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Creamy baked spread perfect for sharing
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SPINACH AND ARTICHOKE DIP

Difficulty: Beginner Prep Time 15 mins Cook Time 25 mins Rest Time 5 mins Total Time 45 mins
Cooking Temp: 190  C Servings: 8 Calories: 240

Description

This warm dip blends spinach, artichokes, cream cheese and seasonings into a golden, cheesy spread. It’s baked until bubbly and ideal for gatherings.

Ingredients

Optional garnish:

Instructions

  1. PREPARE THE SPINACH

    Heat a skillet over medium heat.
    Add chopped spinach and cook for 2–3 minutes until wilted. Remove from heat and set aside.

    Tip: Drain well to avoid excess liquid in the dip.

  1. MIX THE BASE

    In a large bowl, combine softened cream cheese, sour cream and mayonnaise.
    Whisk until smooth and creamy.

    Tip: Let cream cheese sit at room temperature for easy mixing.

  1. ADD FLAVORINGS

    Stir in garlic, onion powder, salt and pepper.
    Mix thoroughly so spices distribute evenly.

  1. INCORPORATE VEGETABLES AND CHEESE

    Add cooked spinach, chopped artichokes, mozzarella and parmesan.
    Stir well until evenly blended.

    Tip: Reserve some cheese for topping.

  1. TRANSFER TO BAKING DISH

    Preheat oven to 190°C (375°F).
    Spread the mixture evenly into a lightly greased baking dish.
    Sprinkle reserved cheese on top.

  1. BAKE UNTIL BUBBLY

    Bake uncovered for 20–25 minutes until golden and bubbling around the edges.

    Tip: For extra browning, broil for 1–2 minutes at the end.

  1. GARNISH AND SERVE

    Remove from oven and let rest for 5 minutes.
    Garnish with fresh parsley or red pepper flakes.
    Serve warm with bread, crackers or fresh vegetables.

  1. STORAGE & REHEATING

    Fridge: Store leftovers in an airtight container up to 3 days.
    Freezer: Freeze unbaked dip for up to 1 month. Thaw overnight in the fridge before baking.
    Reheat: Bake at 180°C (350°F) for 10–12 minutes until hot.

    Tip: Stir halfway when reheating to keep texture creamy.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 240kcal
% Daily Value *
Total Fat 18g28%
Cholesterol 40mg14%
Sodium 390mg17%
Total Carbohydrate 10g4%
Dietary Fiber 2g8%
Sugars 2g
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

HELPFUL TOOLS:

Mixing bowls, baking dish, spatula, whisk, oven-safe ramekins

PRO TIPS:
  1. Always soften cream cheese before mixing for a smooth base.
  2. Drain spinach and artichokes thoroughly to prevent watery dip.
  3. For richer flavor, sauté garlic in a little olive oil before adding it.
  4. Mix cheeses into the filling but save some for the golden topping.
  5. Use a shallow baking dish for faster, even heating.
  6. Add a dash of cayenne or red pepper flakes for a subtle kick.
  7. Broil the top for 1–2 minutes at the end for a bubbly, golden crust.
  8. Serve immediately for maximum creaminess — it thickens as it cools.
  9. Double the recipe for parties — this dip disappears quickly!
  10. If freezing, store unbaked dip in small containers for easy reheating.

FREQUENTLY ASKED QUESTIONS:

1. Can I use frozen spinach instead of fresh?
Yes. Thaw it completely and squeeze out excess moisture before adding to the mixture.

2. Do I need to cook the artichokes first?
No. Canned or jarred artichokes are already pre-cooked. Just drain and chop before use.

3. Can I make this dip ahead of time?
Yes. Assemble the dip up to 24 hours in advance and refrigerate. Bake just before serving.

4. Can I use Greek yogurt instead of sour cream?
Yes. Greek yogurt makes it lighter while keeping its creaminess.

5. How do I make the dip less rich?
Use low-fat cream cheese, light sour cream, and reduced-fat mozzarella.

6. Can I make it dairy-free?
Yes. Replace cream cheese, sour cream, and cheeses with dairy-free alternatives.

7. How can I keep the dip warm for a party?
Transfer it to a small slow cooker on the warm setting after baking.

8. Can I use fresh artichokes?
Yes, but they must be cooked and hearts removed before chopping. It’s more labor-intensive.

9. What should I serve with this dip?
Crackers, sliced baguette, pita chips, or fresh vegetables like carrots, celery, and bell peppers.

10. How do I prevent the dip from becoming watery?
Make sure spinach is drained well, and don’t add extra liquid from artichokes.

Keywords: Easy, delicious, creamy, homemade, party