Ingredients and substitutions
Spinach Artichoke Dip is a creamy, savory appetizer that combines tender spinach, tangy artichokes, and a rich blend of cheeses. The following ingredients are commonly used to create the classic version of this dip, along with suggested substitutions for dietary preferences or availability.
- Frozen chopped spinach (10 oz), thawed and drained: This is the most convenient option, but you can substitute with fresh spinach. Use about 1 pound of fresh spinach, sautéed and drained thoroughly to remove excess moisture.
- Canned artichoke hearts (14 oz), drained and chopped: Marinated artichokes can be used for extra flavor, but rinse them lightly to reduce the vinegar taste. Frozen artichokes are also a good alternative if available.
- Cream cheese (8 oz), softened: This forms the creamy base. For a lighter version, use reduced-fat cream cheese or Neufchâtel cheese.
- Sour cream (1/2 cup): Adds tang and smooth texture. Greek yogurt can be used as a healthier substitute without sacrificing creaminess.
- Mayonnaise (1/4 cup): Enhances richness. You can replace it with additional sour cream or Greek yogurt for a lighter dip.
- Grated Parmesan cheese (1/2 cup): Adds sharp, nutty flavor. Pecorino Romano is a suitable alternative with a slightly saltier profile.
- Shredded mozzarella cheese (1 cup): Provides gooey texture and mild flavor. Monterey Jack or a blend of Italian cheeses can be used for variation.
- Garlic (2 cloves), minced: Fresh garlic gives the best flavor, but 1/2 teaspoon of garlic powder can be used in a pinch.
- Salt and pepper, to taste: Adjust seasoning based on the saltiness of the cheeses used.
These ingredients create a balanced, flavorful dip, but the recipe is flexible. For a vegan version, use dairy-free cream cheese, plant-based yogurt, and vegan cheeses. For added heat, consider mixing in a pinch of red pepper flakes or diced jalapeños.
Step-by-step preparation
Begin by preheating your oven to 375°F (190°C). While the oven heats, prepare the spinach by ensuring it is thoroughly drained. If using frozen spinach, squeeze out as much moisture as possible using a clean kitchen towel or paper towels. Excess moisture can make the dip watery, so this step is crucial.
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a spatula or hand mixer to blend until smooth and creamy. This forms the base of the dip and ensures a uniform texture.
Add the chopped artichoke hearts and drained spinach to the bowl. Stir gently to incorporate them evenly into the creamy mixture. Then, fold in the minced garlic, grated Parmesan cheese, and half of the shredded mozzarella. Season with salt and pepper to taste, keeping in mind that the cheeses already contribute some saltiness.
Transfer the mixture to a baking dish—an 8×8-inch dish or a small cast iron skillet works well. Spread the dip evenly and sprinkle the remaining mozzarella cheese over the top to create a golden, bubbly crust during baking.
Place the dish in the preheated oven and bake for 20–25 minutes, or until the dip is hot and the cheese on top is melted and lightly browned. For a more golden finish, you can broil the dip for an additional 2–3 minutes at the end, watching closely to prevent burning.
Once baked, remove the dish from the oven and let it rest for 5 minutes before serving. This allows the dip to set slightly and makes it easier to scoop. Serve warm with your choice of dippers such as tortilla chips, sliced baguette, or fresh vegetables.
Serving suggestions and storage
Spinach Artichoke Dip is best enjoyed warm, straight from the oven, when the cheese is gooey and the flavors are at their peak. For serving, consider offering a variety of dippers to suit different tastes and dietary needs. Classic options include toasted baguette slices, tortilla chips, and pita wedges. For a gluten-free or low-carb alternative, serve the dip with fresh vegetable sticks such as celery, carrot, cucumber, or bell pepper strips. Crackers, pretzel chips, or even warm naan bread also pair beautifully with the creamy texture of the dip.
If you’re hosting a gathering, keep the dip warm by transferring it to a small slow cooker or chafing dish. This will maintain the ideal temperature and consistency throughout your event. For individual servings, spoon the dip into ramekins and bake separately—this not only looks elegant but also helps with portion control.
Leftover dip can be stored in an airtight container in the refrigerator for up to 3–4 days. To reheat, place the desired portion in an oven-safe dish and warm at 350°F (175°C) for about 10–15 minutes, or until heated through. Alternatively, microwave individual servings in 30-second intervals, stirring in between, until hot. If the dip thickens too much upon reheating, stir in a tablespoon of milk or cream to restore its creamy consistency.
Spinach Artichoke Dip also makes a great filling for other dishes. Try spreading leftovers on a sandwich, stuffing it into chicken breasts before baking, or using it as a topping for baked potatoes. Its versatility makes it a delicious addition to many meals beyond the appetizer table.