Are you looking for a delicious snack that's always a hit? I've got just the thing: my homemade spinach and artichoke dip. Trust me; it's simple and tasty, and it never fails to please a crowd.
Whenever my family craves a quick and satisfying appetizer 🍃, or I have some extra spinach lying around in the refrigerator, this creamy Spinach Artichoke Dip is my go-to recipe. What sets this dip apart is its incredible ease and versatility.
Whether you use fresh, canned, or frozen spinach and artichokes, you're guaranteed a delicious result without fancy ingredients or complicated steps.
Just mix everything together, bake until it's bubbly and golden, and you have a cheesy Spinach and Artichoke Dip that everyone will rave about. 🥘
And the serving possibilities? Endless! This baked Spinach and Artichoke Dip pairs perfectly with crispy toasted bread, corn tortilla chips, crackers, or pita chips. 🍞🥔
The steps are straightforward and fuss-free, perfect for any occasion, such as game day 🏈, family movie night 🎬, or when you just need something delicious and comforting.
This Hot Spinach and Artichoke Dip recipe is a tried-and-true winner in my house 🏠, and I'm thrilled to share it with you. I have no doubt it'll become a favorite in your home as well! 💖
How to Make Spinach and Artichoke Dip
Note: The full instructions are provided in the recipe card below.
- Preheat the Oven: Position a rack in the upper third of the oven and preheat to 400 degrees F.
- Prepare the Baking Dish: Butter an 8.5-inch round dish.
- Cheese Mixture: Combine ¼ cup Parmesan cheese and ¼ cup Mozzarella cheese in a small bowl and set aside for later.
- Cook the Onion Mixture: In a large 12-inch sauté pan, heat the oil and butter over medium heat. Add the chopped onion, salt, paprika, sugar, ground black pepper, and cayenne pepper. Sauté the mixture for about 10 minutes until the onions start to soften and become translucent. Reduce the heat to medium-low and continue sautéing for an additional 5 to 10 minutes or until the onions are browned and caramelized. Add the minced garlic and cook for another 1 to 2 minutes until it becomes fragrant. Remove the pan from heat and allow the mixture to cool.
- Combine with Cream Cheese Mixture: In a large bowl, mix cream cheese, sour cream, mayonnaise, ¾ cup of Monterey jack cheese, and ½ cup of Parmesan with the cooled onion mixture. Mix well and adjust seasoning if necessary.
- Add the Spinach and Artichokes: Lightly squeeze the liquid out of the spinach and add to the large bowl. Drain and blot dry the artichokes with a paper towel, chop them roughly, and add to the large bowl. Stir until well combined.
- Bake the Dip: Transfer the mixture to the prepared baking dish. Top with the reserved Parmesan and Mozzarella cheese mixture. Bake until the edges are browned and bubbly, about 20 to 25 minutes.
- Serve Warm: Serve the Spinach and Artichoke Dip warm with crackers, chips, or toasted bread.
📌Camila's Tip: To effectively dry spinach, place thawed spinach in a clean kitchen towel over a bowl or sink and twist firmly to extract all the moisture. For fresh spinach, sauté it in batches until wilted. To swiftly soften cream cheese, microwave it in 15-second increments until it becomes soft, but be careful not to overheat.
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Recipe
Easy Spinach and Artichoke Dip
Ingredients
- 1 10-ounce package frozen chopped spinach , thawed, drained, and squeezed dry
- 1 (15 ounces) can artichoke hearts in water drained, blotted dry with paper, and coarsely chopped
- 8 ounces full-fat cream cheese or Neufchatel cheese , softened
- 1 medium onion , finely diced
- 4 garlic , finely minced
- ½ cup full-fat sour cream
- ¼ cup full-fat mayonnaise
- 1 cup shredded Monterey Jack cheese, whole-milk mozzarella, or pepper jack , divided
- ¾ cup freshly grated Parmesan cheese , divided
- 1 teaspoon smoked paprika
- ¼ teaspoon ground cayenne pepper or red pepper flakes
- 1 teaspoon ground black pepper
- ¼ teaspoon kosher salt , to taste
- ¼ teaspoon granulated sugar
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
For Serving
- Tortilla chips , as needed
Instructions
- Preheat the Oven: Position a rack in the upper third of the oven and preheat to 400 degrees F.
- Prepare the Baking Dish: Butter an 8.5-inch round dish.
- Cheese Mixture: Combine ¼ cup Parmesan cheese and ¼ cup Mozzarella cheese in a small bowl and set aside for later.
- Cook the Onion Mixture: In a large 12-inch sauté pan, heat the oil and butter over medium heat. Add the chopped onion, salt, paprika, sugar, ground black pepper, and cayenne pepper.Sauté the mixture for about 10 minutes until the onions start to soften and become translucent. Reduce the heat to medium-low and continue sautéing for an additional 5 to 10 minutes, or until the onions are browned and caramelized. Add the minced garlic and cook for another 1 to 2 minutes until it becomes fragrant. Remove the pan from heat and allow the mixture to cool.
- Combine with Cream Cheese Mixture: In a large bowl, mix cream cheese, sour cream, mayonnaise, ¾ cup of Monterey jack cheese, and ½ cup of Parmesan with the cooled onion mixture. Mix well and adjust seasoning if necessary.
- Add the Spinach and Artichokes: Lightly squeeze the liquid out of the spinach and add to the large bowl. Drain and blot dry the artichokes with a paper towel, chop them roughly, and add to the large bowl. Stir until well combined.
- Bake the Dip: Transfer the mixture to the prepared baking dish. Top with the reserved Parmesan and Mozzarella cheese mixture. Bake until the edges are browned and bubbly, about 20 to 25 minutes.
- Serve Warm: Serve the Spinach and Artichoke Dip warm with crackers, chips, or toasted bread.
- 📌Camila's Tip: To effectively dry spinach, place thawed spinach in a clean kitchen towel over a bowl or sink and twist firmly to extract all the moisture. For fresh spinach, sauté it in batches until wilted. To swiftly soften cream cheese, microwave it in 15-second increments until it becomes soft, but be careful not to overheat.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
