Spinach Artichoke Dip – perfectly creamy cheesy and super satisfying fan-favorite dip filled with spinach, artichoke hearts, cream cheese, sour cream and layers of cheeses. No wonder it’s always gone in an instant in every parties or holiday gatherings!
Oh, hello October! Are you one of those who feel like parties and gatherings just suddenly pop up right when October kicks in? Well, I’m an introvert person, yet I’m already scheduled to attend 5 different parties for this month as of this writing. It’s not that I don’t want to, but five (5)???? I’m not even that type of person who lights up any party. Could it be that we’re just 2 months away from the holiday season?
With all that being said, there’s this ONE particular party appetizer that is always a fan favorite – I’m referring to today’s Spinach Artichoke Dip. And nope, our version here is waaay better than those store-bought ones filled with loads of mayo. It has the balanced ratio of sour cream to mayo and cream cheese and the flavors are super spot on! 👌
Is Spinach Artichoke Dip Healthy?
How I wish I could answer with a resounding yes, but no, it’s a super satisfying appetizer basically loaded with melty cheeses disguised in a healthy name Spinach Artichoke! But if you’re following a Keto diet, this one could be tweaked a little bit to make it keto-friendly by using keto-approved mayonnaise and Worcestershire sauce.
Spinach Artichoke Dip Ingredients
Making this dip allows you to easily customize it to suit your taste buds. Although I love the dominant tangy, cheesy and savory flavors in this recipe, what makes it a real winner for me, and perhaps with anybody, is its touch of heat from the pepper flakes and salt-free Creole seasoning.
If that piqued your interest, go ahead and write down the following below to make this spinach dip at home:
- onion and garlic
- frozen spinach
- canned artichoke hearts
- cream cheese
- sour cream
- Worcestershire sauce or chicken bouillon
- salt-free creole seasoning
- red pepper flakes
- mozzarella cheese
- Parmesan cheese
- Salt and pepper to taste
Can You Make Spinach Artichoke Dip with Fresh Spinach?
Sure! You may use 1 pound of fresh spinach instead of the 10 oz. frozen spinach. Just steam it first and blanch on ice water. Then squeeze out all the liquid and chop. Alternately, you can also add another layer of flavor by simply chopping and cooking the fresh spinach on olive oil until fully wilted. Let it cool first before squeezing out its liquid.
How Long is Spinach Artichoke Dip Good For?
For any leftovers (if there will be), cover the dip with an aluminum foil and store in the refrigerator for about 4-5 days. Simply reheat it, covered in foil, in a warm oven at 175 F for 20 minutes.
Can You Freeze this Dip?
As with any mayo or sour cream-based recipes, I DON’T recommend freezing Spinach Artichoke Dip as the fat will separate causing it to have a funny texture when unfrozen.
Can You Make it Ahead?
Yes, you can! You can make this dip a day ahead, cover with foil or cling wrap and refrigerate. Let it rest at room temperature for about 30 minutes before popping it in the oven. Don’t forget to remove the foil!
What to Serve with Spinach Artichoke Dip?
Spinach Artichoke Dip is always delicious with anything paired to it. It’s a fantastic with any of the following below:
- tortilla chips or any sturdier kind of chips
- French baguette
- bell peppers
More Dip Recipes For You to Try
How To Make Spinach Artichoke Dip
Preheat oven to 350 degrees F. Next, place a small saucepan with olive oil over medium high heat then add onions and saute until soft, then add garlic and saute for a minute longer. Set aside.
In a large bowl, add cream cheese, sour cream, mayonnaise, half of the mozzarella cheese, Parmesan, Worcestershire sauce, Creole seasoning, pepper flakes, and ground black pepper – mix.
Stir in spinach and artichoke then add sauteed onion mixture – thoroughly combine.
Spread mixture in a 9×13-inch baking dish top with remaining mozzarella cheese and bake in the pre-heated oven for 15 to 20 minutes, or until bubbly and golden brown. Serve slightly cooled with tortilla chips, crackers or toasted baguette slice.
Spinach Artichoke Dip
- 2 teaspoons (9 ml) olive oil
- ½ cup (57 g) onions , diced
- 2 teaspoons (10 g) minced garlic
- 6 ounces (180 g) cream cheese (room temperature)
- ⅓ cup (153 g) sour cream
- ⅓ cup (153 g) mayonnaise
- 1 teaspoon (5 g) Worcestershire sauce or chicken bouillon
- ½ -1 teaspoon (2-4 g) salt-free Creole seasoning
- 1 teaspoon (1 g) red pepper flakes
- salt and pepper to taste
- 10 ounce (284 g) chopped frozen spinach , thawed and water squeezed out
- 1 14 ounce-can artichoke hearts , drained and chopped
- 1 cup (100 g) Mozzarella cheese
- ½ cup (50 g) Parmesan cheese
- Preheat oven to 350 degrees F.
- Place a small saucepan with olive oil over medium high heat then add onions and saute until soft, then add garlic and saute for a minute longer. Set aside.
- In a large bowl, add cream cheese, sour cream, mayonnaise, half mozzarella cheese, parmesan ,Worcestershire sauce, Creole seasoning, pepper flakes, and ground black pepper - mix.
- Stir in spinach and artichoke then add sauteed onion mixture – thoroughly combine. Spread mixture in a 9×13-inch baking dish top with remaining mozzarella cheese and bake in the pre-heated oven for 15 to 20 minutes, or until bubbly and golden brown.
- Serve slightly cooled with tortilla chips, crackers or toasted baguette slice.
Tips & Notes:
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used