Oh So Good Easy Spinach Artichoke Dip
Mmmm, this easy spinach artichoke dip is so good, you’ll wonder where it’s been your whole life. The perfect blend of cream cheese, spinach, artichoke, parmesan cheese and mozzarella cheese make this dip absolutely irresistible!
This easy spinach artichoke dip is one of those appetizers that never disappoint. You can’t go wrong with anything when it’s this creamy and delicious. Then when you pair it with a crispy crostini, cracker or tortilla chip, you’ve got the perfect duo.
When a dish is as simple to make as this one, it boils down to the right combination of key ingredients. Mix those key ingredients together and bake. Yup, it’s that simple, so let’s get to it 🙂
This post is about how to make an easy spinach artichoke dip.
Oh So Good Easy Spinach Artichoke Dip
What do I need to make this spinach artichoke dip?
To make this recipe, you will need:
- Spinach: To make this super simple, we use frozen chopped spinach that has been thawed.
- Artichoke: Canned or frozen artichoke is fine here. I use canned whole artichoke hearts in this recipe, but if you use frozen artichoke, be sure to let it thaw first.
- Cream cheese: This is essential to get the creamy texture. Set it out of the refrigerator to soften at room temperature.
- Mayo: Sets up the base for the dip.
- Sour cream: Sets up the base for the dip.
- Mozzarella cheese: Adds to the overall creamy texture.
- Parmesan cheese: Adds a savory flavor profile.
- Milk: Makes the dip more “dippable.”
- Onion powder: Adds to the overall flavor profile.
- Garlic powder: Adds to the overall flavor profile.
- Black pepper: Adds to the overall flavor profile.
How do I make this artichoke and spinach dip recipe?
Set out the cream cheese at room temperature to soften. This makes it easier to mix.
Thaw out the frozen spinach. Then squeeze the spinach to drain any excess liquid. You can do this in a colander by pressing the spinach down in it. If you’re feeling brave, you can also do it by hand. Set it aside.
Do the same with the artichoke hearts. Squeeze any excess liquid out of each artichoke. Then chop it up. Set it aside.
Preheat the oven to 350°F.
In a large mixing bowl, combine all of the ingredients except for the spinach and artichoke. This includes the cream cheese, sour cream, mayo, parmesan cheese, mozzarella cheese, milk, garlic powder, onion powder and black pepper.
Mix well.
Add the chopped artichokes and spinach.
Stir to combine.
Prepare a relatively small (4 cup) baking dish by spraying it with cooking spray.
Transfer the mixture into the baking dish.
Bake for 20-25 minutes until melted through.
Serve warm with crostini, toasted baguette slices, tortilla chips, crackers or pita chips. Yum!
Can spinach artichoke dip be made ahead?
Yes, it can! It can be made up to 1-2 days in advance and stored in the refrigerator. When you are ready to bake it, take it out of the refrigerator and let it rest at room temperature for about 30 minutes-1 hour before baking.
If there are any leftovers, store it in the refrigerator and reheat it in the microwave when serving.
🖤 Let me know in the comments if you plan on making this or if you did. I love hearing from you!
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🖤 Thank you for visiting and happy cooking! 🙂
This post was about how to make a delicious and easy spinach artichoke dip.
Oh So Good Easy Spinach Artichoke Dip
Ingredients
- 6 ounces frozen chopped spinach thawed, drained and squeezed to remove excess liquid
- 1 can whole artichoke hearts 14 ounce, drained and squeezed to remove excess liquid
- 8 ounce cream cheese softened (at room temperature)
- ¼ cup sour cream
- ¼ cup mayo
- ⅔ cup grated parmesan cheese
- ½ cup shredded mozzarella cheese
- ½ cup milk
- 1 teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
Prep
- Set out the cream cheese to soften at room temperature.
- Thaw out the frozen spinach. Then squeeze the spinach to drain any excess liquid. Set it aside.
- Drain liquid from the can of artichokes. Then squeeze any excess liquid out of each individual artichoke. Then chop it up. Set it aside.
Make the dip
- Preheat the oven to 350°F.
- In a large mixing bowl, combine all of the ingredients except for the spinach and artichoke. This includes the cream cheese, sour cream, mayo, parmesan cheese, mozzarella cheese, milk, garlic powder, onion powder, and black pepper.Mix well.
- Add the chopped artichokes and spinach. Stir to combine well.
- Prepare a 4 cup baking dish by spraying it with cooking spray.Transfer the mixture into the baking dish.Bake for 20 minutes until melted through.
- Serve warm with crostini, toasted baguette slices, tortilla chips, crackers or pita chips.Enjoy!
Notes
This is the best spinach artichoke dip I’ve ever had, and I’ve had plenty! It’s also the easiest recipe I’ve made which is a bonus! Looking forward to finding more keepers on your website!
Thank you so much for your comment, Rebecca! Happy searching! 🙂