Spinach & artichoke dip is perhaps the weirdest yet tastiest dip ever invented. Instead of getting it from a box, why not make your own?
For other dips using artichoke, why not make this Hot and Cheesy Artichoke Dip? Or use up some leftover spinach with this Classic Knorr Spinach Dip Recipe instead?
Table of Contents
- Hot N’ Cheesy Spinach & Artichoke Dip
- Hot N’ Cheesy Spinach & Artichoke Dip Ingredients
- How To Make Hot N’ Cheesy Spinach & Artichoke Dip
- What To Serve With Your Spinach & Artichoke Dip?
- How To Get The Spinach Really Dry When using Frozen Spinach
- Pin this recipe to your APPETIZERS AND DIPS BOARD and Remember to FOLLOW ME ON PINTEREST!
- Hot N’ Cheesy Spinach & Artichoke Dip Recipe
Hot N’ Cheesy Spinach & Artichoke Dip
Spinach & artichoke dip has the unique ability to almost seem like it is going to be healthy; after all, it has all of these vegetables in it, so it must be healthy, right?
Sadly, the real star of this dip is the massive amount of cream cheese, cheese, and mozzarella. Consider this dip a guilty pleasure, and either eat it at a party with friends or serve it as the ultimate Saturday night treat dinner.
Hot N’ Cheesy Spinach & Artichoke Dip Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
- Roasted garlic
- Frozen spinach
- Cream cheese
- Sour cream
- Shredded Parmigianino cheese
- Mozzarella cheese
- Salt & pepper
How To Make Hot N’ Cheesy Spinach & Artichoke Dip
- Mix the cream cheese, sour cream, spinach, roasted garlic, and the chopped artichokes
- Cream it together well, making sure the spinach gets broken up and the creams get mixed together
- Add in the Parmesan and half of the mozzarella
- Place the dip into a greased baking pan and add the remaining mozzarella on top
- Bake uncovered at 350 Fahrenheit for 20 minutes, or until a knife inserted into the middle comes out hot
- Serve hot, ideally out of the baking tray, or spooned into a serving bowl
What To Serve With Your Spinach & Artichoke Dip?
Dips like this can work when served with just about anything, honestly. When a dip is this deliciously cheesy, savory, and rich, you could even it on its own with a spoon!
For a more cultured, presentable appearance, though, try and serve it with some purpose cut vegetables and accouterments.
Things like slightly parboiled broccoli, cut into halves, or carrot sticks, work really well here, as well as some plain celery.
For a crunchier accompaniment, salty crackers like saltines work well, as do fruit like apples or even grapes.
The best thing, though, is some really good quality artisan bread. You want it to be warm, so make sure to reheat it in the oven before you serve so that all of your guests can enjoy that crackly, warming flavor of warm bread as they eat.
A great tip for serving this dip with bread is to make sure to tend the dip with some kitchen foil while you heat the bread. If you forget about the bread and only throw it in the oven at the last minute, you might find that your dip completely cools down and congeals before the bread is even ready!
For best results, throw the bread in the oven for the last 5-10 minutes of the dip’s cooking time. This should be enough to gradually warm it up and finish just in time for the dip to be ready as well!
How To Get The Spinach Really Dry When using Frozen Spinach
One of the biggest problems with working with frozen spinach is just how much water it manages to hold on to.
When you take it out of the bag, it seems like small, convenient little pebbles of spinach that should work just fine in any recipe, but then once it is defrosted, it seems to be swimming in disgusting green water; how do you get rid of all of this liquid?
The trick is to make sure to completely defrost the spinach beforehand. You can either take it out of the freezer the night before and leave it in the fridge to defrost or throw it in a pot of boiling water to quickly defrost it.
However you do it, once defrosted, you need to wring out the excess moisture.
Using your hands, pick up the spinach in clumps and squeeze it tightly with your fists over the sink. With enough pressure, all of the water should leak out between your fingers and drip away into the sink, leaving behind delicious, mostly dry spinach!
If that is too gross for you, you can also easily use some paper towels instead. Just wrap the spinach up in some durable kitchen paper towels and squeeze it, allowing the moisture to soak into the paper towels, leaving behind usable dry spinach!
Looking for more delicious Dip recipes? Try these out:
Pin this recipe to your APPETIZERS AND DIPS BOARD and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Learn to cook like the Kitchen Magpie
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
Subscribe to The Kitchen Magpie on YouTube
One click and you’ll get notified of new videos added to our YouTube account!Subscribe on YouTube
Hot N’ Cheesy Spinach & Artichoke Dip
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Total Time
- 25 minutes
- Karlynn Johnston
- 4-5 cloves roasted garlic
- 10 ounces frozen spinach
- 14 ounces artichokes
- 250 grams cream cheese
- 1/4 cup sour cream
- 1/3 cup shredded cheese Parmigiano-Reggiano
- 3/4 cup mozzarella cheese
- 1 teaspoon pepper
- Kick the tires and light the fires to 350 degrees. This is as easy as falling off a horse.
- Mix the cream cheese, sour cream, very squeezed out spinach, roasted garlic that you chopped or smushed up, the chopped artichokes and pepper. Cream it all together well.
- Whip it up, get that spinach broken up, the creams melded together, don’t worry, the more you mix it, the better it is.
- Then add in the cheese. Now this Parmigiano-Reggiano makes this dip taste amazing. That and the roasted garlic give this hot dip an edge on most others.
- Mix in half the mozzarella cheese.
- Place your dip into a greased baking pan or pyrex baking container and add the remaining mozza cheese to the top.
- Bake uncovered at 350 degrees for 20-25 minutes until the cheese is melted and a knife inserted in the middle comes out hot. Then you can serve it piping hot out of the oven, put some lovely artisan breads in there (which I did not make myself, as if) or vegetables, crackers, you name it. If you cover it with tinfoil for a few minutes, you also heat the bread up quite nicely before serving.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Made this recipe?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
Comments & Recipe Tips Share a tip or comment!
Arlene Williamson says
Can you freeze this dip?
Love to make this for snacks or use it to stuff hasselback chicken breasts & bake! Sometimes I add a little Cholula chipotle sauce and serve with tortilla chips.
Mary P Hoffman says
I love the stuff when we eat out – nice to have a recipe.
I made this for my sister’s baby shower and I received SO MANY compliments and my sister LOVED it. Definitely a keep for my recipe book. Thank you!