Spinach and artichoke dip. It’s one of those dishes, you know?
Like, you can’t really have a party without it. I remember the first time I tried it—at my cousin’s wedding, I think—and it was love at first bite.
Creamy, cheesy, with just a hint of nostalgia. This version is a breeze, perfect for those impromptu gatherings where you want to impress but without the fuss.
Steps
- Preheat your oven to 350°F (175°C). In a large mixing bowl, combine softened cream cheese, mayonnaise, sour cream, freshly grated Parmesan, shredded white cheddar, shredded Gruyère, drained and chopped artichoke hearts, defrosted and chopped spinach, minced garlic, lemon zest, and red pepper flakes. Mix thoroughly until all ingredients are well combined and season with salt and pepper to taste.
- Transfer the mixed ingredients into a baking dish, using a spatula to smooth out the top for an even layer. Sprinkle additional shredded white cheddar on top for extra cheesy goodness.
- Bake the dip in the preheated oven for about 30 minutes, until it turns bubbly and slightly golden. If you prefer a more golden top, switch to the broiler on high for an additional 2 minutes.
- Once baked, serve the dip hot alongside your choice of sides such as toasted baguette slices or tortilla chips. Enjoy dipping and sharing with friends or family!
Ingredients
- 1 (8-ounce) block of cream cheese, softened
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1 cup freshly grated Parmesan cheese
- 1 cup shredded white cheddar cheese, plus extra for topping
- 1/2 cup shredded Gruyère cheese
- 1 (14-ounce) can of artichoke hearts, drained and chopped
- 1 (10-ounce) package of frozen spinach, defrosted and chopped
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 1/2 teaspoon red pepper flakes
- Kosher salt
- Freshly ground black pepper
- Tortilla chips, for serving
FAQ
- Can I use fresh spinach instead of frozen spinach in this dip?
- Yes, you can use fresh spinach if you have it available. For the best results, sauté the fresh spinach in a bit of olive oil until wilted, then drain and squeeze out any excess moisture before adding it to the dip mixture.
- What can I serve with spinach artichoke dip?
- Spinach artichoke dip pairs well with classic tortilla chips, toasted baguette slices, or even your favorite crackers. For a healthier option, consider serving it with veggie sticks like celery or carrot sticks.
- How can I make this dip if I don’t have an oven?
- You can use a slow cooker to make this dip without an oven. Simply combine all the ingredients in the slow cooker, set it to low, and let it cook for about 2 hours, stirring occasionally. Keep in mind that you won’t achieve the crispy cheese topping this way.
- How should I store leftover spinach artichoke dip?
- If you have leftovers, store the dip in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F, transfer the dip to a baking dish, and bake until warmed through. You can add more shredded cheese on top before reheating for extra flavor.
- Can I prepare this dip in advance?
- Yes, you can prepare the dip ahead of time. Assemble the dip and place it in a baking dish, then cover it with plastic wrap and refrigerate. If you’re making it more than a day in advance, store it in an airtight container. Bake the dip just before serving for the best results.
Tips
- Drain and Squeeze Spinach Thoroughly: If using fresh spinach, make sure to sauté and thoroughly drain it to remove excess moisture, which can prevent the dip from becoming watery.
- Freshly Grate Your Cheeses: For a smoother, meltier texture, freshly grate the Parmesan, white cheddar, and Gruyère instead of using pre-shredded cheese, which often contains anti-caking agents.
- Adjust the Broiling Time for a Golden Top: If the dip’s surface isn’t as golden as you prefer after baking, briefly broil it on high for a couple of minutes to achieve your desired level of crispiness.
- Prepare in Advance: You can assemble the dip a day ahead, cover it, and refrigerate until you’re ready to bake. This makes it convenient for parties and ensures the flavors meld together beautifully.
Equipment
- Large Mixing Bowl
- Baking Dish
- Skillet (if using fresh spinach)
- Spatula
- Grater (for shredding cheese)
