Gather your favorite people, because this is a party favorite! Whether you are planning a family get together or a Super Bowl party, spinach artichoke dip is a must on everyone’s list! This recipe contains so much flavor and is so easy to put together. No need to wait for a party to enjoy it! Tuesday night Netflix and chill? Not complete without cheesy spinach artichoke dip.
Why You’ll Love This Recipe
- Simple steps and common ingredients create a hassle-free cooking experience.
- Its rich, comforting taste makes it universally loved.
- Perfect for any gathering, dinner, or party.
Spinach Artichoke Dip Ingredients & Substitutions
- Cream Cheese: Provides a creamy base. For a lighter version, use Neufchâtel cheese.
- Mayonnaise: Adds richness and helps bind the ingredients. Greek yogurt is a healthier alternative.
- Parmesan Cheese: Offers a salty, nutty flavor. Asiago cheese can be used as a substitute.
- Garlic and Herbs: Enhance the dip with aromatic flavors. Fresh or dried herbs based on availability.
- Artichoke Hearts and Spinach: Add texture and earthy flavors. Kale can be a substitute for spinach for a different taste.
- Mozzarella Cheese: Gives the dip a gooey, melty quality. Try different cheeses like cheddar for a twist.
Frequently Asked Questions
Yes, you can prepare the dip a day in advance and refrigerate. Bake just before serving.
Definitely! To use fresh spinach, make sure you first remove any woody stems. In a skillet, add a couple teaspoons of olive oil and cook until wilted. Chop and then squeeze out any remaining moisture. For this recipe, 10 ounces fresh spinach should cook down to 3/4 cup drained, and is equal to 5 ounces of frozen spinach.
Add red pepper flakes or diced jalapeños for an extra kick.
Have you ever tried to dip a cracker into spinach artichoke dip, only to have said cracker break in two? Unmixed in cream cheese is to blame! When first mixing in the cream cheese, ensure that you mix thoroughly for the full 1-2 minutes to avoid these dead spots of dense cream cheese.
Certainly. See complete slow cooker instructions here.
The Best Dippers
Crispy Classics
- Tortilla Chips: Their sturdy structure and salty flavor make tortilla chips a classic pairing for this creamy dip.
- Pita Chips: Offering a crunchier texture with a hint of earthiness, pita chips are a robust option that stands up well to the dip’s thickness.
- Toasted Baguette Slices: For a more sophisticated twist, lightly toasted slices of baguette offer a crunchy exterior and a soft interior, perfect for scooping up generous amounts of dip.
Fresh and Crunchy
- Carrot Sticks: Their natural sweetness and crunch offer a refreshing contrast to the creamy dip.
- Cucumber Rounds: Slightly cool and crisp, cucumber rounds add a hydrating crunch that complements the dip’s richness.
- Bell Pepper Strips: Choose a mix of colors for a visually appealing and crunchy vegetable option that pairs wonderfully with the dip.
Hearty and Wholesome
- Whole Grain Crackers: For a fiber-rich option, whole grain crackers provide a satisfying crunch and a nutty flavor that pairs well with the dip.
- Pretzel Sticks: Their salty crunch and unique shape make pretzels an enjoyable and easy-to-dip option.
- Broccoli and Cauliflower Florets: These vegetables add a delightful crunch and pack a nutritional punch, serving as a sturdy vessel for the creamy dip.
Gluten-Free and Low-Carb Options
- Almond Flour Crackers: For those following a gluten-free or low-carb diet, almond flour crackers are a tasty and satisfying choice.
- Jicama Sticks: With their crunchy texture and mild flavor, jicama sticks are an excellent low-carb dipper for those looking for a healthier option.
Troubleshooting
- Dip too runny? Add more grated cheese to thicken the mixture.
- Not cheesy enough? Increase the amount of mozzarella or parmesan cheese.
- Flavors too mild? Enhance with additional garlic, salt, or pepper.
Tips From the Chef
- Drain spinach and artichokes well to prevent the dip from becoming watery.
- Taste and adjust seasoning before baking to ensure the flavors are to your liking.
- Experiment with mix-ins like bacon bits or sundried tomatoes for added texture and flavor.
Make Ahead Instructions
- Prepare the Dip: Follow your recipe to mix together the cream cheese, mayonnaise, parmesan cheese, garlic, basil, salt, pepper, artichoke hearts, and spinach. Do not add the topping of shredded mozzarella cheese at this stage.
- Store: Transfer the mixed dip into an airtight container if you’re not planning to bake it immediately, or place it in your baking dish if you prefer to store it that way. Cover tightly with plastic wrap or a lid. Refrigerate for up to 2 days.
- Bake: When you’re ready to serve, preheat your oven to the temperature specified by your recipe. If you stored your dip in an airtight container, transfer it to a baking dish. Sprinkle the top with shredded mozzarella cheese. Bake as directed, adding a few extra minutes to the baking time if necessary, since the dip will be cold from the refrigerator. It should be bubbly and golden brown on top when done.
- Serve Warm: After baking, let it cool for a few minutes before serving to allow the flavors to meld together beautifully.
Storage & Reheating Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: This dip can be frozen before baking. Wrap tightly and freeze for up to a month. Thaw overnight in the refrigerator before baking.
- Reheating: Warm in the oven or microwave until heated through. If microwaving, stir periodically to ensure even heating.
More Delicious Dip Recipes
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
This recipe looks delicious!
This is the best! Yummy.
Amazing!! Taste exactly like the spinach dip I tried at a restaurant!
This is so good! Very easy to make. I serve with tortilla chips