Spinach and Artichoke Dip

This creamy, cheesy spinach artichoke dip brings together the perfect balance of savory flavors in one irresistible appetizer. The combination of tangy artichokes, earthy spinach, and rich cheese creates a crowd-pleasing dip that disappears fast at any gathering.

I first made this dip for an impromptu game night when friends showed up unexpectedly. Everyone raved about it so much that it's now my signature appetizer for every gathering. Even my vegetable-averse nephew asks for it specifically when he visits.

Ingredients

• Artichoke hearts in brine: these add a mild tanginess that balances the richness. The brine version creates less mess than oil-packed varieties
• Frozen chopped spinach: provides color and nutrition. Choose quality brands like Birds Eye or Logan Farm for best texture
• Cream cheese: creates the creamy base. Philadelphia brand melts beautifully and provides the perfect consistency
• Garlic powder: offers convenience and even flavor distribution throughout the dip
• Mayonnaise: adds richness and a subtle flavor boost that brings everything together
• Sour cream: lightens the texture while adding a pleasant tang
• Cheddar cheese: provides that satisfying melty quality and sharp flavor notes
• Parmesan cheese: contributes a nutty depth that elevates the entire dip
• Salt and pepper: essential for balancing and enhancing all the flavors

Step-by-Step Instructions

Prepare the artichokes:

Drain the artichoke hearts thoroughly and chop them roughly. Leave some texture rather than mincing them too finely as the chunky bits provide delightful bites throughout the dip

Prep the spinach:

Thaw frozen spinach completely then remove excess moisture. Press it firmly in a clean dish towel or colander until no more liquid comes out. This crucial step prevents a watery dip

Soften the cream cheese:

Place cream cheese in a microwave-safe bowl and heat in two 30-second intervals until just softened. Stir until completely smooth to ensure no lumps remain

Combine ingredients:

Add the prepared artichokes, spinach, garlic powder, mayonnaise, sour cream, cheddar and parmesan to the cream cheese. Gently fold everything together using a spatula until just combined, being careful not to overmix or crush the vegetables

Warm the dip:

Microwave the mixture in 30-second intervals, stirring between each, until heated through but not bubbling. This usually takes 1-2 minutes total depending on your microwave

Season to taste:

Add salt and pepper gradually, tasting as you go. Remember the cheese adds saltiness, so start with less than you think you need

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The first time I served this dip at a holiday party, my mother-in-law actually asked me for the recipe. Coming from someone who rarely compliments my cooking, this was nothing short of miraculous. The secret is using Philadelphia cream cheese which creates that perfect silky texture that keeps everyone coming back for more.

Storage Solutions

This dip maintains its quality remarkably well in the refrigerator for up to 4 days when stored in an airtight container. The flavors actually deepen and meld together after a day, making it an ideal make-ahead appetizer. When ready to serve again, microwave in short intervals, stirring between each, until warm but not hot.

For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, then reheat gently in the microwave. You might need to add a tablespoon of sour cream after thawing to refresh the consistency.

Smart Substitutions

This recipe welcomes many adaptations while still maintaining its signature flavor profile. For a lighter version, replace the mayonnaise with Greek yogurt and use reduced-fat cream cheese. The dip will be slightly tangier but equally delicious.

Lactose-sensitive guests can enjoy this with dairy-free cream cheese and plant-based cheese substitutes. The artichokes and spinach still provide plenty of flavor even with these modifications.

Fresh spinach works beautifully when you do not have frozen. Simply steam about 1 pound of fresh spinach until wilted, cool completely, then squeeze out excess moisture before chopping finely.

Serving Suggestions

While classic crackers and tortilla chips make perfect vehicles for this dip, consider offering a beautiful crudité platter with bell pepper strips, cucumber rounds, carrot sticks, and endive leaves for a colorful presentation.

For an elegant appetizer, spoon the warm dip into phyllo cups or onto crostini. Top with a sprinkle of extra parmesan and a small piece of roasted red pepper for an impressive presentation.

This versatile dip also works wonderfully as a topping for baked potatoes or stirred into hot pasta for an instant creamy sauce. Add some grilled chicken or shrimp to transform it into a complete meal.

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Frequently Asked Questions

→ Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach. Lightly sauté the spinach until wilted, then squeeze out the excess liquid before mixing into the dip.

→ What type of cheese is best for this dip?

Choose flavorful cheeses like cheddar, Colby, or Monterey Jack. Parmesan adds a salty kick, and mozzarella is optional if you prefer a milder taste.

→ Is it possible to make this dip healthier?

For a lighter version, replace mayonnaise with more sour cream or Greek yogurt and reduce the cheese quantities slightly.

→ Can this dip be made ahead of time?

Yes, you can prepare the dip in advance and store it in the fridge for up to 4 days. Reheat before serving for the best texture and flavor.

→ What can I serve with spinach artichoke dip?

It pairs perfectly with crackers, toasted bread, tortilla chips, or fresh vegetable sticks like celery and bell peppers.

→ Can I use a different kind of artichokes?

Yes, marinated artichokes in olive oil work well too. They add a richer flavor compared to artichokes in brine.