warm spinach and artichoke dip recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best warm spinach and artichoke dip recipe

I’m so excited to share this warm spinach and artichoke dip recipe with you all. This dish is a staple in our household, and I’m sure it will become one in yours too. The first time I made it, I was blown away by how easy it was to prepare and how delicious it turned out.

My family loves it when I serve it with a side of pita chips or crackers, but let’s be real, you can never go wrong with a good ol’ fashioned bag of tortilla chips. The best part about this recipe is that it’s incredibly versatile – you can serve it at any occasion, from game day parties to family gatherings. And the best part?

It’s ridiculously easy to make and requires minimal ingredients. My kids love helping me in the kitchen, and this recipe is always a hit with them because they get to help with the mixing and stirring. Plus, who doesn’t love a good dip?

This spinach and artichoke dip is not only delicious but also packed with nutrients – spinach is full of iron, and artichokes are rich in fiber and antioxidants. So go ahead, indulge in this tasty treat without feeling guilty about the calories (or so I tell myself). As a busy mom of three, I need recipes that are quick, easy, and can be adapted to suit my family’s tastes.

This one fits the bill perfectly. We’ve had it for dinner parties, potlucks, and even just as an after-school snack. And let me tell you – my kids are obsessed with it!

I’ve tried making it with different types of cheese (cheddar works great too), but the combination of parmesan and mozzarella gives it that perfect creamy texture that everyone loves.

Warm Spinach and Artichoke Dip

4.5 from 1722 votes

This creamy, cheesy dip combines tender spinach and artichoke hearts with a rich blend of cream cheese, sour cream, and Parmesan. Baked until bubbly and golden, it is the perfect appetizer for parties or game day.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Dip

1 tablespoon olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 (14-ounce) can artichoke hearts, drained and chopped
8 ounces cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)

👨‍🍳Directions

1Preheat the oven to 375°F.
2Heat olive oil in a medium skillet over medium heat.
3Add chopped onion and cook until softened, about 3 to 4 minutes, then stir in minced garlic and cook for 1 minute until fragrant.
4In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise.
5Mix until smooth and well blended.
6Add the cooked onion and garlic, squeezed dry spinach, chopped artichoke hearts, Parmesan cheese, half of the mozzarella cheese, salt, pepper, and red pepper flakes if using.
7Stir until all ingredients are evenly incorporated.
8Transfer the mixture to a greased 9-inch baking dish or small cast-iron skillet.
9Spread it into an even layer.
10Sprinkle the remaining mozzarella cheese on top.
11Bake for 20 to 25 minutes, until the dip is hot and bubbly around the edges and the top is golden brown.
12Let it cool for 5 minutes before serving.
13Serve warm with tortilla chips, bread slices, or vegetable sticks.

🔧Equipment

Medium skillet
Large mixing bowl
9-inch baking dish or small cast-iron skillet
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 26g💛Saturated Fat: 12g❤️Cholesterol: 55mg🧂Sodium: 680mg🌾Total Carbs: 10g🥦Dietary Fiber: 3g🍬Sugars: 3g🥩Protein: 12g

📝Notes

For a lighter version, substitute Greek yogurt for the sour cream and use reduced-fat cream cheese. Squeeze the spinach thoroughly to remove excess moisture, which prevents the dip from becoming watery.

Watch Video Of How Warm Spinach and Artichoke Dip Works

This warm spinach and artichoke dip recipe is always a crowd-pleaser whether you’re serving it at a party or just as an everyday snack. And the best part?

It’s ridiculously easy to make and requires minimal ingredients. My family loves helping me in the kitchen, and this recipe is always a hit with them because they get to help with the mixing and stirring.

Plus, who doesn’t love a good dip? So go ahead, indulge in this tasty treat without feeling guilty about the calories (or so I tell myself).

You can store leftover dip in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months – simply thaw overnight in the fridge before reheating as needed.

❓ Frequently Asked Questions About Warm Spinach and Artichoke Dip

Q: What type of cheese should I use?

I’ve used a combination of mozzarella and parmesan cheese in this recipe, but feel free to experiment with different types of cheese to find your favorite!

Q: Can I make this dip ahead of time?

Yes! You can make the dip up to 24 hours in advance and store it in the refrigerator until ready to serve.

Q: Is this dip suitable for vegetarians?

Yes! This recipe is vegetarian-friendly and doesn’t contain any animal by-products except for the cheese.

Q: Can I use frozen spinach instead of fresh?

You can use frozen spinach if you prefer – just thaw it first before mixing with the other ingredients.

Q: How do I reheat leftover dip?

To reheat leftover dip, simply place it in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through.

Similar Posts