This spinach artichoke dip is delicious. It’s so cheesy and fragrant. If you don’t like artichokes, don’t worry — you’ll never know they’re in there! My only question is: Is it okay to eat it with a spoon right out of the dish?
Spinach artichoke dip is the best (and most delicious) way to get any party started. This crowd-pleasing spinach artichoke dip recipe is sure to be a hit with your friends and family.
Spinach Artichoke Dip Ingredients
These are the ingredients you'll need to make this top-rated spinach artichoke dip:
· Cream cheese: This satisfying spinach artichoke dip starts with a block of cream cheese.· Mayonnaise: Mayonnaise lends creaminess and a welcome tangy flavor.· Cheeses: You'll need grated Parmesan, grated Romano, and shredded mozzarella.· Garlic: A clove of minced garlic takes the flavor up a notch.· Spices and seasonings: The spinach artichoke dip is seasoned with dried basil, garlic salt, salt, and pepper.· Artichoke hearts: Drain and chop one can of artichoke hearts.· Spinach: Thawed and drained frozen spinach is perfect for this easy recipe.
How to Make Spinach Artichoke Dip
You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this crowd-pleasing spinach artichoke dip:
1. Mix all the ingredients (except for the mozzarella) together.2. Transfer the mixture to a prepared baking dish. Top with cheese.3. Bake the spinach artichoke dip in the preheated oven until bubbly.
Nicole’s Best Spinach Artichoke Dip Tips
All the best dips start with cream cheese, according to culinary producer Nicole McLaughlin (a.k.a. NicoleMcMom). This spinach artichoke dip is proof! Here are a few of Nicole’s tips and tricks for making the best spinach artichoke dip of your life:
· It's important that your cream cheese is softened before you start mixing the ingredients. Otherwise, it won't incorporate well.· Mix everything together before you add the spinach and artichokes. You'll want to get the cream cheese mixture well-blended first so the veggies stay intact.· Squeeze out as much moisture as you can before you add the spinach so the dip doesn't get runny.· If you want to make spinach artichoke dip in advance, mix all the ingredients together — but don't bake it. Store it in the fridge for a day or two, then bake it right before serving.
What to Serve With Spinach Artichoke Dip
Serve this spinach artichoke dip hot with tortilla chips, crackers, pita bread, or vegetables. If you want to go the extra mile, try making homemade bagel chips or homemade crostini.
How to Store Spinach Artichoke Dip
Allow the spinach artichoke dip to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to three days. Reheat in the oven.
Can You Freeze Spinach Artichoke Dip?
You can freeze spinach artichoke dip for up to three months. However, we don't recommend it — the creamy ingredients will separate and become watery during the freezing and thawing process.
Cookdap Community Tips and Praise
“I used sour cream instead of mayo and, oh, it was good,” raves Denise Hagan. “I made this with supper one night and it was gone!! Will definitely make it again! Definitely a keeper!”
“This dip is amazing,” according to Becky. “Just like what you would get at a restaurant. Will definitely be making it again and again.”
“Always a big hit every time I make this,” says Stephanie Flores. “This is by far the best recipe I have found. We add a little more basil leaves and garlic, but the recipe is flawless. Very easy and delicious, the dish is always empty.”
Ingredients
- 1 (8 ounce) package cream cheese, softened
- ¼ cup mayonnaise
- ¼ cup grated Parmesan cheese
- ¼ cup grated Romano cheese
- 1 clove garlic, peeled and minced
- ½ teaspoon dried basil
- ¼ teaspoon garlic salt
- salt and pepper to taste
- 1 (14 ounce) can artichoke hearts, drained and chopped
- ½ cup frozen chopped spinach, thawed and drained
- ¼ cup shredded mozzarella cheese
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
Step 2
Mix cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt, and pepper together in a medium bowl. Gently stir in artichoke hearts and spinach.
Step 3
Transfer the mixture to the prepared baking dish; top with mozzarella cheese. Bake in the preheated oven until bubbly and lightly browned, about 25 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 134 | |
% Daily Value * | |
Total Fat12g | 15% |
Saturated Fat6g | 28% |
Cholesterol28mg | 9% |
Sodium315mg | 14% |
Total Carbohydrate3g | 1% |
Dietary Fiber1g | 3% |
Total Sugars0g | |
Protein4g | |
Vitamin C3mg | 15% |
Calcium88mg | 7% |
Iron0mg | 2% |
Potassium54mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: Cookdap Member
- 23 years ago
I made this for a “girls night out” one evening and everyone loved it. The mozzarella on top was a bit hard to get through once the dish cooled off, so I warmed it back up and mixed the mozzarella up into the rest of the dish. It worked great and made it even more cheesy.
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- by: CITYCHICK
- 23 years ago
This was a wonderful recipe, actually the first I’ve ever tried from allrecipes! I varied it a little and used fresh artichoke hearts and fresh spinach, which gave it a very “vegetable-green” color and good flavor. I highly recommend this recipe as a cheesy, flavorful appetizer (or meal!).
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- by: NATALIE L
- 22 years ago
I love artichokes and cheese, but hate spinach. I have to admit, I could not stop eating this dip. I made it for a New Year’s party and thank goodness I doubled the recipe. I served it with parmesan-garlic toast rounds and Triscut crackers. It was a H-I-T. A bit on the expensive side, but well worth it when the compliments start pouring in. One hint: Mix most of the mozarella into the dip, and sprinkle just enough on the top to brown and present nicely. This makes the taste great, and when it cools you have no hard layer to fight with to get to the dip.
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- by: APRIL4181
- 22 years ago
This is the best Artichoke and Spinach Dip in the world! Once we discovered how great the recipe was, I made it two more times that week! My mother came over and we made double the amount and ate it with water crackers while drinking pina coladas and playing scrabble. We hardly played at all, though. We couldn’t stop eating that dip! I think this is a fantastic recipe, but for our tastes I added a tsp. of cayenne pepper and a little more garlic. Wonderful dip!
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- by: Michellerd
- 22 years ago
Have made this many times and even used reduced fat cream cheese & mayo and it’s fantastic. I serve it with baby carrots and pita bread chips(cut pita into wedges and lay on baking sheet and spray w/olive oil pam and sprinkle garlic salt and pepper and bake them!)– always get raves on this one- thanks for sharing!!
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- by: Cookdap Member
- 22 years ago
This recipe rivals most restaurants–great for parties! I like to serve it with toast points, more so than chips. 🙂
My adjustments are as follows: I usually just buy the italian mix shredded cheese (to top it as well), 1/3 fat cream cheese, light mayo, 1 whole package of green giant froz spinach(easy to thaw), a little more garlic. -
- by: Cookdap Member
- 22 years ago
This was pretty good although the spinach flavor was somewhat overwhelming. Good texture and color. (I added cheese and paprika on the top before baking). I did not use heavy cream. I added a big glop of mayo which made it creamier. This was an accident because I didn’t have any cream! I would make this again and thanks for sharing! Happy New Year!
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- by: OLDITA
- 21 years ago
I had a similiar dip at a wedding shower this weekend and was looking here for the recipe, it was the same except the cook did not use romano cheese or spinach and she also added a small container of sour cream. It was amazing. You can add crab meat as well, for another spin on it. YUM!! This was a big hit at the shower.
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- by: Shana Dynna
- 21 years ago
I loved this recipe! I made it twice over the holidays and everyone loved it. I followed the suggestions and used a package of 3-cheese italian blend grated cheese and put less cheese on top and more mixed into the dip. Some cayenne pepper would also be good for a little more zip.
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- by: MICHELEMC
- 21 years ago
My guests really enjoyed this. But by the time I got around to sampling it, the little bit that was left, was cold. I thought it seemed a little thick and dry … likely because it was cold. I even added more mozza than called for, and rather than putting it on top I mixed it right in. Will try again, but this time I’ll try it right out of the oven.
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- by: Cookdap Member
- 21 years ago
This dip was GREAT!!! My husband begged me not to use “light” mayo, but i did anyway, and he couldn’t even tell!! I also put the mozzarella in the mixture, as some other people recommended, and it was delicious (i sprinkled a little more on top before baking)! I don’t even like spinach or artichokes, but loved this dip! I recently doubled the recipe for a dinner party, and it was a big hit! So creamy and yummy!!!!!
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- by: Cookdap Member
- 21 years ago
I took this dip to a party and cooked it there. It was a total hit! Very cheezy and rich with flavour… better than some dips I’ve had in restaurants! I served it with tortilla chips rather than bread. They should be thick tortilla chips so that you can scoop without the chip breaking!
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- by: Cookdap Member
- 21 years ago
I love this recipe! I changed it a little though and there was an empty dish at the end of the night! I used 1/2 c. of mayo., 8oz. sour cream, 8oz. cream cheese, 1c. of the grated romano/parmesan cheese, 1tsp. minced garlic, 1c. shredded moz. cheese along with the spinach and artichokes. I mixed it all together and baked it with about 1/2c. of moz. cheese on top. Excellent!!!!
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- by: Sarahcooks
- 20 years ago
This provided a great base I could work with to achieve my favorite dip at a local restaurant!
I made several changes – used different cheeses, fresh spinach (and used a little more), added a bit of olive oil, onion powder and garlic powder, parsley, and, on the advice of many reviewers, added some half and half.
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- by: MONARCH38
- 20 years ago
Extremely good! My picky 17 year old son (who doesn’t like anything green) really liked it! I was surprised! Made it for a birthday party and the family loved it. Added about 1/4 cup half-&-half to cut back on dryness and it worked well. Also bought the Italien Cheese blend and used a little more cheese than the recipe called for cuz we love cheese! Also topped with a diced roma tomato. Served with torilla chips. Next time I make it I’ll probably also serve with dark pumpernickel bread cubes and celery. Scrumptious and tastes like a restaurant appetizer!
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- by: DIANE BULANDA
- 20 years ago
I made this for a party I had and I didn’t even get to taste it. It was gone before I could get the rest of the appetizers on the table. It was a big hit. I will make this again and hopefully I will get to taste it! I did add a few more cloves of garlic because I love garlic and added a little bit of sour cream to make it creamier. Thanks for sharing this recipe!
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- by: Cookdap Member
- 20 years ago
The recipe was fabulous! A big hit at the party I went to. I added extra garlic and I didn’t use fresh I used minced garlic. I also used a can and a half of artichoke hearts and added a little extra of all 3 cheeses. I would recommend this recipe to all!!! I will definitely be making this again!
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- by: ICOOK4FUN
- 20 years ago
Enjoyed this appetizer very much. Very quick and easy to put together. Topped with shredded parmesan instead of mozz. Parm. doesn’t get hard as the dish cools. Served this with baked pita chips brushed with olive oil, garlic salt and parmesan. May try marinated artichokes next time for bolder flavor. Thanks for the great recipe!
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- by: LINHMY1
- 20 years ago
Being me, I put a small bulb of garlic instead of a clove in and it made it really garlicky. But we love garlic so it was delish! I listened to another reviewer and placed parmesan cheese instead of mozzarella on top and it turned out fine. I just threw in the whole package of frozen spinach and compensated by putting more mayo, parmsan cheese, romano cheese, and salt. I also used reduced fat cream cheese to cut down the calories. It was a hit, my friend kept the leftovers and heated it up in the microwave for breakfast! Thanks for the awesome recipe!
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- by: Bethanyd
- 20 years ago
This recipe tasted almost exactly like some I had once at a Greek restaurant! I did make a few money saving modifications. First, I halfed the recipe since I was making it for the first time and there were only 4 of us to try it. Second, since Romano cheese is not exactly cheap, I substituted Monterey Jack cheese instead. And last I used minced garlic from a jar instead of fresh. It turned out awesome! Everyone really liked it. I also used marinated artichoke hearts, which gave it extra flavor. I can’t wait to make it again.
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- by: LSACCHETTO
- 20 years ago
This is the first time I attempted to make a dip like this and it was very easy to make and didn’t take much time at all.
Everyone really enjoyed it and said how good it was. I did alter the recipe slightly based on other suggestions. I used 1/2 cup mayo (lowfat and no one noticed), I added more spinach, and I mixed the mozzerella in with everything else and only sprinkled a little on top. Next time I won’t sprinkle any mozzerella on top since it did get hard as others mentioned. Also, I used marinated artichokes and minced garlic to be sure it was as tasty as possible.
I plan to make this again soon and feel as though I have found “my dish” to take to parties.
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- by: Cookdap Member
- 20 years ago
This recipe is awesome. I served it at a family function & got rave reviews. My mother-in-law, who is an incredible cook (not to mention hard to please), absolutely loved this dip. She was eating it by the spoonfuls. I’ve never seen her so excited about food. Thanks for the fabulous recipe!
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