There’s nothing quite like a warm, creamy dip to get a party started, and spinach artichoke dip is hands down one of my favorite appetizers to serve. It’s a crowd-pleaser every single time. Here’s an easy spinach artichoke dip recipe that combines some classic spring flavors for an incredible, cheesy dip.
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Seasonality of Ingredients
Understanding the seasonality of the ingredients can help you make the freshest food as well as a way to take in your spring harvest!
Artichokes
Artichokes are typically in season in the spring, from March to May, and again in the fall, from September to October. While canned artichokes are available year-round and are convenient for this recipe, using fresh artichokes in season can enhance the flavor and texture of your dip. I used canned artichokes for this recipe. Artichokes do not grow in my area and I haven’t nailed down the confidence to slice into a fresh one!
Spinach
Spinach is a versatile green that’s in season during the spring and fall. The cooler temperatures of these seasons produce tender and sweet leaves. While frozen spinach is available year-round and works well in this recipe, consider using fresh spinach when it’s in season for a fresher taste.
Dairy Products
Dairy products like sour cream, mayonnaise, Parmesan, and mozzarella are widely available year-round. However, sourcing high-quality, local dairy when possible can improve the taste of your dip. Local farmers’ markets often offer fresh and artisanal dairy products, particularly in the spring and summer when dairy production peaks.
Ingredients
For the Dip:
- 1 cup sour cream (or Greek yogurt)
- 1 cup Mayonnaise (try this homemade version)
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 8oz cream cheese, room temperature
- 10oz of frozen chopped spinach, thawed and drained OR 3 cups of fresh spinach
- 14oz canned artichoke hearts, drained and chopped (if you decide to try a fresh artichoke, please let me know!)
- 3 cloves of garlic, minced (or 1 teaspoon garlic powder)
- 1 teaspoon lemon juice
- 1 teaspoon garlic salt, optional
- 1 teaspoon red pepper flakes, optional
- Salt and pepper to taste
For Serving:
- Assorted crackers (try these homemade sourdough discard crackers)
- Tortilla chips
- Pita chips
- Fresh vegetables
- Bread bowl
Instructions
1. Preheat Your Oven
Preheat your oven to 375°F (190°C). This ensures it’s hot and ready to bake your dip to perfection.
2. Prepare the Spinach
Thaw the frozen chopped spinach by leaving it in the refrigerator overnight. Once thawed, place the spinach in a clean kitchen towel and squeeze out as much excess water as possible. Excess liquid can make your dip too runny, so this step is crucial. If you’re using fresh spinach, just wash and chop!
3. Mix the Base
In a large mixing bowl, combine the sour cream, mayonnaise, Parmesan cheese, shredded mozzarella cheese, and room-temperature cream cheese. Stir until the mixture is well blended and smooth.
4. Add the Vegetables
Add the drained and chopped artichoke hearts and the prepared spinach to the cheese mixture. Stir in the minced garlic (or garlic powder), lemon juice, red pepper flakes, garlic salt, salt, and pepper. Mix everything until well incorporated.
5. Transfer to a Baking Dish
Spoon the mixture into an oven-safe baking dish. A 9-inch pie dish or an 8×8-inch square baking dish works well for this recipe. I like using my cast iron! Smooth the top with a spatula to ensure even baking.
6. Bake the Dip
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the dip is hot and bubbly and the top is lightly golden. If you prefer a browner top, you can broil the dip for an additional 2-3 minutes, watching closely to prevent burning.
7. Serve Hot
Carefully remove the dish from the oven and let it cool for a few minutes before serving. Transfer the hot dip to a serving bowl and surround it with your favorite dippers like crackers, tortilla chips, pita chips, and fresh vegetables.
Tips for the Best Spinach Artichoke Dip
- Slow Cooker Option: For a hands-off approach, use a crockpot. Combine all ingredients in a slow cooker and cook on medium-low heat for 2-3 hours, stirring occasionally until the dip is hot and bubbly.
- Cheese Variations: Experiment with different types of cheese. Adding some grated Asiago or Gruyère can provide a gourmet touch. Extra cheese on top before baking can also yield the best results.
- Make Ahead: This dip can be prepared a day in advance. Assemble the dip and store it covered with plastic wrap in the refrigerator. When you’re ready to serve, bake as directed for the best way to enjoy it fresh.
This hot spinach artichoke dip recipe is an easy recipe that will quickly become your go-to for parties and gatherings. With its rich, creamy sauce and the perfect balance of spinach and artichokes, you can enjoy it with your favorite dippers, and watch it disappear at your next party or game day event!
More Dip Recipes:
More Spring Recipes:
Equipment
Ingredients
- 1 cup sour cream or Greek yogurt
- 1 cup Mayonnaise try this homemade version
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 10 oz frozen chopped spinach thawed and drained OR 3 cups of fresh spinach
- 14 oz can artichoke hearts drained and chopped (if you decide to try a fresh artichoke, please let me know!)
- 8 oz cream cheese room temperature
- 3 cloves of garlic minced (or 1 teaspoon garlic powder)
- 1 teaspoon lemon juice
- 1 teaspoon garlic salt optional
- 1 teaspoon red pepper flakes optional
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This ensures it’s hot and ready to bake your dip to perfection.
- Thaw the frozen chopped spinach by leaving it in the refrigerator overnight. Once thawed, place the spinach in a clean kitchen towel and squeeze out as much excess water as possible. Excess liquid can make your dip too runny, so this step is crucial. If you’re using fresh spinach, just wash and chop!
- In a large mixing bowl, combine the sour cream, mayonnaise, Parmesan cheese, shredded mozzarella cheese, and room-temperature cream cheese. Stir until the mixture is well blended and smooth.
- Add the drained and chopped artichoke hearts and the prepared spinach to the cheese mixture. Stir in the minced garlic (or garlic powder), lemon juice, red pepper flakes, garlic salt, salt, and pepper. Mix everything until well incorporated.
- Spoon the mixture into an oven-safe baking dish. A 9-inch pie dish or an 8×8-inch square baking dish works well for this recipe. I like using my cast iron! Smooth the top with a spatula to ensure even baking.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the dip is hot and bubbly and the top is lightly golden. If you prefer a browner top, you can broil the dip for an additional 2-3 minutes, watching closely to prevent burning.
- Carefully remove the dish from the oven and let it cool for a few minutes before serving. Transfer the hot dip to a serving bowl and surround it with your favorite dippers like crackers, tortilla chips, pita chips, and fresh vegetables.
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