Why you’ll love this recipe?
Love artichokes? Check out my steamed artichokes with garlic butter dip or stuffed artichokes recipe.
Ingredients
Spinach artichoke dip is an easy hot dip recipe made of cream cheese, sour cream, spinach, artichoke hearts, garlic, cheese, herb, and seasonings.Artichokes: I have used canned artichoke hearts. You can even use marinated artichokes if desired.Spinach: Thaw spinach and squeeze it dry. I have used frozen spinach. But you can even use fresh spinach. You don’t have to cook it. Just chop and add it. The heat in the oven will cause it to wilt.Cream cheese and Sour cream: This is the base of your dip. Using the handle handheld beater (mixer), beat it. This will make it extra creamy.Garlic: Adds an extra level of flavor. So make sure to add garlic.Jalapeno: It adds excellent heat to your dip. You can skip it if you want a mild version.Black pepper powder, Cayenne powder: For a taste.Spring onions: Flavor. You can use any other herbs like chives, basil, parsley, or thyme.Cheese: Cheese is optional, but why not add it if you like your dip cheesy? I always add parmesan and mozzarella or cheddar. See the recipe card below for a full list of ingredients and measurements.
Variations
I like this dip as it is, but if you want to try out different variations, then check out the following.
Add cooked bacon, sausage, or even shredded chicken if you love meat in your dip. Feel free to add fresh herbs like basil, dill, and parsley with or without spring onions. Use any of your favorite cheese combos and increase the amount if you like it cheesy. Gruyere, gouda all tastes good.
While you are here, also check out my easy and best avocado dip, hummus dip, and roasted eggplant dip, cream cheese and olive dip.
Step-by-step instructions
Step 1: Preheat the oven to 350 degrees F. Grease an 8 or 9-inch cast iron skillet or baking pan and keep it ready.Step 2: In a large mixing bowl, add cream cheese, sour cream, and garlic and combine using a handheld mixer until creamy and fluffy.Step 3: Add chopped artichoke hearts, thawed and squeezed spinach, jalapeno, black pepper powder, cayenne powder, salt if needed, chopped spring onions, 2 tablespoon of parmesan cheese, ¼ cup of mozzarella cheese and mix using a spatula.Step 4: Transfer this to the greased skillet and spread, and top it with the remaining cheese.Step 5: Bake for 25 mins or until the dip is bubbly and light brown on top.Spinach Artichoke Dip is ready. Garnish with more spring onions if desired, and serve with tortilla chips or toasted baguettes and enjoy!!
Tips
Don’t forget to beat the sour cream and cream cheese using a hand mixer. This is going to make your dip smooth and creamy.
Make ahead and Storage instructions
Before baking: You can make this dip mix two days in advance. Just bake it before serving.Once baked: Allow the dip to cool to room temperature, then transfer it to an airtight container. Spinach artichoke dip will last in the fridge for 3 to 4 days.If there are any leftovers, you can reheat them in the microwave in individual portions as needed and serve or reheat in the pan covered in the oven until warmed through.
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Recipe card
