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QUICK AND EASY SPINACH ARTICHOKE DIP

QUICK AND EASY SPINACH ARTICHOKE DIP

This QUICK AND EASY SPINACH ARTICHOKE DIP is a crowd-pleasing appetizer that's simple to make, packed with flavor, and surprisingly healthy. Perfect for game day or any gathering!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 8 ounces cream cheese softened
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
Vegetables
  • 10 ounces frozen spinach thawed and squeezed dry
  • 14 ounce canned artichoke hearts drained and chopped
Flavor
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup grated mozzarella cheese
  • 2 cloves garlic minced
  • 1/4 teaspoon red pepper flakes optional
  • to taste salt and pepper

Equipment

  • Oven
  • Large Bowl
  • Baking Dish

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix together the softened cream cheese, mayonnaise, and sour cream until smooth.
  3. Stir in the thawed and squeezed dry spinach, chopped artichoke hearts, Parmesan cheese, mozzarella cheese, minced garlic, and red pepper flakes (if using).
  4. Season with salt and pepper to taste.
  5. Transfer the mixture to a baking dish.
  6. Bake for 20-25 minutes, or until heated through and bubbly.
  7. Serve immediately with your favorite dippers.

Notes

For a richer flavor, consider using freshly grated cheeses instead of pre-shredded. Squeezing the spinach as dry as possible is crucial to prevent a watery dip. If you don’t have time to thaw the spinach naturally, you can microwave it briefly, but be even more diligent about removing excess moisture. Experiment with different cheeses – Gruyere or Asiago can add a unique twist. For a creamier texture, blend the spinach and artichoke mixture briefly in a food processor before adding it to the cheese base. You can prepare the dip ahead of time and store it in the refrigerator for up to 24 hours before baking. Just add a few minutes to the baking time. If the top is browning too quickly, cover the dish with foil. This dip can also be made in a slow cooker. Cook on low for 2-3 hours, or until heated through.