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SPINACH AND ARTICHOKE DIP

Prep Time 15 mins
Cook Time 25 mins
Rest Time 5 mins
Total Time 45 mins
Difficulty: Beginner
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
  • 1 can (14oz/400g)
  • 2 cups fresh spinach (chopped)
  • 225 cream g cheese (softened)
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup mozzarella cheese (shredded)
  • 1/2 cup Parmesan cheese (grated)
  • 2 cloves garlic (minced)
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
    • Optional garnish:
  • chopped parsley, red pepper flakes
Instructions
  1. 1
    PREPARE THE SPINACHPans-with-chopped-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.
  2. 2
    MIX THE BASEWhite-bowl-with-cream-and-whisk.

    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.
  3. 3
    ADD FLAVORINGS

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

  4. 4
    INCORPORATE VEGETABLES AND CHEESE

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

    Tip: Reserve some cheese for topping.
  5. 5
    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.

  6. 6
    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.
  7. 7
    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.

  8. 8
    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
Read it online: https://cullinarycharmers.com/recipe/spinach-and-artichoke-dip/

I appreciate your interest. Enjoy!