The BEST Spinach and Artichoke Dip recipe! Creamy, cheesy, and perfect for any party. Get the recipe now!
This classic dip is known for its luscious texture and savory taste, making it a favorite at gatherings and parties.
The combination of spinach’s mild earthiness with the tangy, briny artichokes creates a harmonious blend, while the creamy base of sour cream, cream cheese, and Parmesan adds depth and indulgence to each bite.
How to Serve?
Serve Spinach and Artichoke Dip warm, straight from the oven, for the best experience. It’s perfect with an assortment of dippers such as crispy tortilla chips, fresh vegetable sticks, or sliced baguette.
For a more substantial offering, consider pairing it with soft pita bread or crackers. The dip’s creamy texture and rich flavor also make it an excellent accompaniment for a spread of appetizers, or as a luxurious topping for baked dishes like casseroles or stuffed mushrooms.
How to Pair?
Spinach and Artichoke Dip pairs well with a variety of foods and beverages.
For a classic combination, serve it with crunchy, salty items like tortilla chips or toasted pita. It also complements fresh, crisp vegetables such as carrots, celery, and bell peppers, which provide a nice contrast to the creamy dip.
For a more substantial pairing, try it alongside roasted meats or as a filling for sandwiches and wraps. Its rich flavor can also be balanced with a light, crisp white wine or a refreshing sparkling water.
Some Notes About the Recipe
- Spinach: Use fresh spinach that is well-washed and thoroughly dried, or opt for frozen spinach that has been defrosted and squeezed dry to remove excess moisture.
- Artichokes: Canned or jarred artichoke hearts work best; ensure they are well-drained before adding them to the dip. For a more intense flavor, consider using marinated artichokes.
- Cheeses: Cream cheese and sour cream form the base, while Parmesan cheese adds a savory depth. You can also experiment with other cheeses like mozzarella or Gruyère for added richness.
- Texture: For a smoother dip, blend the ingredients until fully combined. If you prefer a chunkier texture, pulse the artichokes and spinach into smaller pieces, but leave some texture for a more rustic dip.
- Baking: Bake the dip until bubbly and golden on top, usually about 25-30 minutes. You can also broil the top for a few minutes to get an extra crispy finish. Serve immediately for the best texture and flavor.
Spinach and Artichoke Dip
Equipment
- 1 Mixing bowl
- 1 Baking dish
- 1 Oven
- 1 Spatula
Ingredients
- 1 cup 240g frozen spinach (thawed and drained)
- 1 cup 240g canned artichoke hearts (drained and chopped)
- 1/2 cup 120g cream cheese (softened)
- 1/2 cup 120g sour cream
- 1/2 cup 120g mayonnaise
- 1 cup 100g shredded mozzarella cheese (divided)
- 1/2 cup 50g grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the thawed spinach, chopped artichoke hearts, cream cheese, sour cream, mayonnaise, half of the mozzarella cheese, Parmesan cheese, garlic powder, salt, and pepper. Mix until well combined.
- Spread the mixture into a baking dish and top with the remaining mozzarella cheese.
- Bake in the preheated oven for 25-30 minutes, until bubbly and golden on top.
- Remove from the oven and let it cool slightly before serving. Enjoy with tortilla chips, crackers, or sliced bread.