Let’s just say that every time I take this dip to a party, I take home an empty dish. Every. Single. Time. It’s a guaranteed winner for get-togethers of all sorts, so with the holiday season fast approaching and football season in full swing, I figured it was time to give it a share. Spinach artichoke dip is fantastic when it comes to flavors, but there’s more than one reason to love this recipe. Here’s a good one: Veggies, tortilla chips, pita chips, bread, pretzels, crackers, literally any dipper is delicious with this dip. It’s actually quite impressive. 😲
Recipe Ingredients
How to Make Spinach Artichoke Dip
Prep the Dip
Saute the Onions – Place a small saucepan with olive oil over medium-high heat on your stovetop and add the diced onions Sauté them until soft, then add the garlic and sauté for a minute longer. Set aside. (Photo 1)Add the Base – In a large bowl, add cream cheese, sour cream, mayonnaise, half of the mozzarella cheese, all of the parmesan cheese, Worcestershire sauce, Creole seasoning, pepper flakes, and ground black pepper, and give it all a good mixing. (Photo 2)The Veggies – Next, stir in the spinach and artichoke hearts. (Photo 3)Combine – Finally, add the sauteed onion mixture and mix thoroughly.
Bake the Dip
Spread the mixture out evenly in a 9×13-inch baking dish.Top With Mozzarella – Top with remaining mozzarella cheese and bake in a preheated oven for 15-20 minutes or until it gets bubbly and golden brown. (Photo 4)Serve slightly cooled with your favorite dippers.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
You can make this spinach dip a day ahead. Just cover it with foil or cling wrap and refrigerate. Let it come to room temperature for about 30 minutes before popping it in the oven when you are almost ready to serve. Don’t forget to remove the foil!😉
Serving and Storage Instructions
Serve this spinach & artichoke dip recipe after cooling just a bit, so it is still plenty warm and melty. Store leftover dip in the fridge, covered, for 3-5 days. As with any mayo or sour cream-based recipe, I don’t recommend freezing spinach artichoke dip because the fat will separate, causing it to have a funny texture when unfrozen. To reheat this dip, simply cover it with foil, and give it about 20 minutes in a warm oven set to 175℉/80℃.
What Goes with Spinach Artichoke Dip?
Personally, I love this dip with bread. Try slathering some homemade soft pretzels with this dip or making crostini with homemade garlic bread. I’m telling you, it’s the best! 😋 Chips are a great option, too, though. Homemade pita chips or tortilla chips, or even baked plantain chips, taste terrific with artichoke spinach dip.
More Appetizing Dip Recipes for You to Try
Conclusion
So that’s a wrap! Not only is this recipe tremendously tasty, but it’s also ridiculously easy to make! What’s your favorite party dip recipe? Please share it below! 😉
Watch How to Make It
[adthrive-in-post-video-player video-id=”igBZR38v” upload-date=”2022-10-23T19:18:43.000Z” name=”SPINACH ARTICHOKE DIP.mp4″ description=”Spinach Artichoke Dip for your very own warm, melty spinach artichoke dip that’s a million times tastier than store-bought.” player-type=”collapse” override-embed=”false”] This blog post was originally published in October 2019 and has been updated with additional tips, new photos, and a video.
