QUICK AND EASY SPINACH ARTICHOKE DIP Recipe

I absolutely adore this creamy spinach artichoke dip. The heavenly mix of thawed spinach, tender artichokes, perfectly blended cheeses and a hint of garlic creates an unbeatable flavor combo. Its irresistible charm lifts any casual gathering, and every bite keeps me smiling. It’s a pixel-perfect snack for any cozy night.

I love making my quick and easy spinach artichoke dip because it’s a crowd-pleaser that brings together bold flavors and a nutritional boost. I think the mix of cream cheese, sour cream and mayonnaise makes this dip creamy and provides a decent amount of protein, while the Parmesan and mozzarella add calcium to each bite.

I use a 10 oz package of frozen chopped spinach that’s been well drained and a 14 oz can of artichoke hearts chopped roughly to keep it textured. The two minced garlic cloves really kick up the flavor without overpowering the other ingredients.

I enjoy watching a Spinach Artichoke Dip video or two for tips and tricks, especially when using a cast iron skillet for that perfect golden finish. This appetizer not only tastes rich but also serves as a fun and easy recipe to share at any party or family gathering.

Why I Like this Recipe

1. I love how creamy and tangy it is – it gives me a burst of flavor that totally hits the spot every time I make it.
2. The mix of spinach and artichoke hearts makes it both cheesy and kinda healthy, which makes me feel good about the snack despite it being super indulgent.
3. Its way easy to throw together and bake, which means I can whip it up quickly when I’m craving something delicious or need a crowd-pleaser for a party.
4. I also dig how versatile it is since it goes well with just about any crackers or veggie sticks I have lying around, making it perfect for any hangout.

Ingredients

• Spinach: rich in fiber and vitamins, it adds a healthy vibrant touch.
• Artichoke hearts: full of antioxidants and fiber, they bring a tangy zing.
• Cream cheese: creamy and rich, it makes the dip smooth and indulgent.
• Sour cream: gives a mellow tang that helps balance the flavors.
• Mayonnaise: adds extra creaminess while binding the ingredients together.
• Parmesan: salty and nutty, its protein boosts flavor without overpowering.
• Garlic: small yet mighty, it enhances the overall taste with zest.

Ingredient Quantities

• 1 (10 oz) package frozen chopped spinach, thawed and well drained
• 1 (14 oz) can artichoke hearts, drained and roughly chopped
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• Salt and pepper to taste

How to Make this

1. Preheat your oven to 375°F and grease a small baking dish.

2. In a large bowl, mix the softened cream cheese, sour cream, and mayonnaise until its smooth.

3. Stir in the thawed and drained spinach along with the chopped artichoke hearts.

4. Add the grated Parmesan and shredded mozzarella cheeses into the bowl.

5. Toss in the minced garlic and season with salt and pepper to your liking.

6. Mix everything together real good so that all the ingredients are evenly distributed.

7. Spread the mixture evenly into your greased baking dish.

8. Bake for about 20-25 minutes or until the top starts to get a little bubbly and golden.

9. Let it cool for a few minutes and then serve warm with your favorite crackers or veggie sticks.

Equipment Needed

1. Preheated Oven – You’ll need your regular oven preheated to 375°F.
2. Small Baking Dish – Grease a small baking dish before adding the mixture.
3. Large Mixing Bowl – Use a large bowl to mix together all the cream cheese, sour cream, and mayonnaise.
4. Measuring Cups and Spoons – Get some measuring cups and spoons to portion out the sour cream, mayonnaise, and cheeses correctly.
5. Knife and Cutting Board – Use a knife and cutting board to roughly chop the artichoke hearts and to mince the garlic.
6. Spatula or Large Spoon – A spatula or sturdy large spoon is necessary to blend the ingredients evenly and scrape down the sides of the bowl.
7. Cooling Tray or Plate – After baking, use a cooling tray or plate to let your dish cool slightly before serving.

FAQ

• Q: Can I use fresh spinach instead of frozen?
  
  A: Yep, you can use fresh spinach but you’ll need to cook it first and squeeze out as much water as you can, otherwise your dip might turn runny.
• Q: Can I swap out the mozzarella for a different cheese?
  
  A: Sure thing, you can experiment with other cheeses like provolone or even cheddar but the flavor will change a bit, so be careful with the amounts.
• Q: Do I need to bake the dip or can I serve it cold?
  
  A: You can do both! If you like it warm, just bake it in a preheated 350 F oven for around 10-15 minutes. If not, it’s fine to serve it as a cold dip straight from the fridge.
• Q: How long does it last in the fridge?
  
  A: Store it in an airtight container and it should be good for about 3 to 4 days. Just reheat before serving if you prefer it warm.
• Q: Can I prepare it ahead of time?
  
  A: Definitely. You can mix up the ingredients ahead of time and just pop it in the oven when you’re ready to serve it, which makes hosting a breeze.

QUICK AND EASY SPINACH ARTICHOKE DIP Recipe Substitutions and Variations

• Instead of frozen chopped spinach, you can use fresh spinach. Just chop it up and cook it lightly until it’s a bit tender
• If you dont have artichoke hearts, try using marinated artichokes from a jar, drained well or even hearts of palm for a similar feel
• Instead of cream cheese, you might wanna mix some ricotta cheese with a little heavy cream to get that creamy texture
• For sour cream, plain Greek yogurt works great and gives you a similar tangy taste
• If you’re out of Parmesan cheese, Pecorino Romano can be used, it adds a nice salty kick to the dip

Pro Tips

1. When drainin the spinach, make sure you squeeze out as much water as possible with a clean towel so your dip dose not end up watery.
2. Let the cream cheese sit out a bit until it gets super soft, this helps it mix in smooth and avoids lumps.
3. If you want extra flavor, try roastin the garlic lightly before mincin it. This brings out a sweeter taste that really complements the other ingredients.
4. For a crispier, bubbly top, sprinkle a little extra mozzarella during the last few minutes of bakin and keep an eye on it so it doesn’t burn.