spinach and artichoke dip recipe
Ditch the restaurant dip! Whip up this insanely cheesy, gooey Spinach and Artichoke Dip at home – it’s ten times better baked hot and bubbly in your kitchen, perfect for scooping up with crispy bread, tortilla chips, or even a spoon!
What’s in Spinach and Artichoke Dip?
Craving cheesy perfection? Look no further than this 6-ingredient dream: cream cheese, mayonnaise, sour cream, marinated artichoke hearts (details coming up!), frozen or fresh spinach (your choice!), and melty mozzarella cheese!
What type of artichokes do I use?
Dive into cheesy perfection with just 6 ingredients: cream cheese, mayonnaise, sour cream, marinated artichoke hearts (details to come!), frozen or fresh spinach (you choose!), and melty mozzarella cheese!
See video
What type of artichokes do I use?
Skip the canned brined artichoke hearts and grab a jar of marinated ones for a burst of flavor in your dip.
Opt for marinated artichoke hearts in a jar – packed with lemon juice, olive oil, and Italian seasoning, they boast a burst of flavor that ditches the unpleasant taste of canned brined hearts.
How do you make spinach and artichoke dip in the oven?
- While the oven preheats to 400 degrees, whip up a creamy base by mixing softened cream cheese, mayonnaise, and sour cream in a medium bowl.
- Fold in the artichoke hearts, spinach, and mozzarella, then transfer to a greased 9-inch pie plate, cover, and bake for 35-40 minutes, or until hot and bubbly.
How do you make spinach and artichoke dip in a crockpot?
Toss all ingredients together in your slow cooker, heat on LOW for 3 to 4 hours or HIGH for 1 to 2 hours, and serve this cheesy dip warm straight from the crockpot!
How do you make spinach and artichoke dip in an Instant Pot?
In your slow cooker, combine all ingredients, stir, then heat on LOW 3-4 hours or HIGH 1-2 hours, serving this cheesy dip warm straight from the crock!
How do you make spinach and artichoke dip in an Instant Pot?
Throw everything together in your Instant Pot, give it a stir, then set it to Slow Cook on HIGH for 2 hours with a vented lid, and voila – cheesy dip ready to serve straight from the pot!
Can I use fresh spinach?
Yes, but I leave the choice up to you, as this will require more effort.
- For this recipe, you can use 10 ounces of frozen, chopped spinach, which is equal to 1 ½ cups of cooked spinach or prepping 1 ½ pounds of fresh spinach.
- Achieve perfectly concentrated flavor by first cooking down fresh spinach, chopping it, and then squeezing out any excess moisture with a kitchen towel before adding it to your dip.
- Opt for frozen spinach for a shortcut – simply thaw it and squeeze out the excess moisture with a kitchen towel or drain through a fine-mesh sieve.
- Total Time: 30 minutes
Ingredients
- 1 (8 ounce) package cream cheese softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 (12 ounce) jar marinated artichoke hearts drained and chopped
- 1 (10 ounce) package frozen chopped spinach thawed and excess water removed (see note)
- 1 cup shredded mozzarella cheese (4 ounces)
- Salt and freshly ground black pepper to taste
- Tortilla chips for serving
- Crusty bread for serving
Instructions
- In order to prevent sticking, preheat your oven to 400 degrees and coat a 9-inch glass pie plate or other baking dish with nonstick cooking spray.
- In a medium bowl, whip up a creamy base by combining and smoothing together cream cheese, mayonnaise, and sour cream, then fold in artichoke hearts, spinach, mozzarella cheese, and a sprinkle of salt and pepper.
- Spread the mixture evenly into the prepared baking dish, cover with foil, and bake for 35-40 minutes until hot and bubbly; then serve with tortilla chips or crusty bread for dipping.
Notes
- To expel excess water from thawed spinach, either wring it out in a clean, dry kitchen towel or press it down in a fine-mesh sieve with a spatula or spoon.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 8
- Calories: 336 kcal
