Spinach Artichoke Dip
Hot & cheesy spinach artichoke dip! Creamy, garlicky, and so easy to make with just a few simple ingredients. It’s the hit of every party!
I’m on a flight back home right now, from a fabulous tropical vacation. But by the time you’re reading this I will be back in Philly, where I belong.
Punta Cana was fabulous. It was so nice to get away from the winter weather! Now I’m so ready for spring!
But we’ve got a few more months to go, sadly. So imma make the best of them, by sharing lots of comfort food!
For me, comfort food can take a lot of different forms. But there are a few common themes that always run throughout. I’m talking warm, rich, creamy, carby, and indulgent. Like loaded baked potato soup. Or soft peanut butter chocolate chip cookies. Or how about homemade cinnamon rolls!?
Hot, cheesy spinach artichoke dip is another great example. It’s the kind of dish that just makes you feel soooo good! This recipe is a real favorite of mine. It’s so creamy and garlicky, with tons of yummy veg and a hint of spice. Not to mention plenty of gooey, melty cheese! It’s a dead ringer for that Applebee’s classic.
HOW TO MAKE SPINACH ARTICHOKE DIP
Once again, this is a very easy recipe to make. You can mix it all up in about 10 minutes, and either stash it in the fridge for later, or warm it right up and DIG IN! Plus, it’s gluten-free!
It all begins with cream cheese. Plop a brick into a bowl and warm it gently until it’s very soft. I like to do this step in the microwave. It only takes around 30 seconds to a minute.
Once the cream cheese is super-soft, add in the spinach and artichokes.
Use fresh spinach, cooked down and finely chopped, or do like I did and use frozen cooked chopped spinach that’s been thawed. Either way, make sure you drain it really well so your spinach artichoke dip isn’t watery.
For the artichoke hearts, I really prefer the canned or frozen kind. You can also use jarred marinated artichoke hearts, but they add a certain pickled flavor that I’m not so sure spinach artichoke dip is meant to have. If you like that, then by all means go for it, but personally I just like to taste the artichoke without all that extra jazz.
Mix the veggies into the cream cheese a bit, then add in all the seasonings. Lots of parmesan, a fat pinch of crushed red pepper for spice, garlic powder, salt, and pepper.
Now just transfer it to an oven-safe dish. I used a little gratin dish, but you could also use a pie plate. A cast-iron skillet would be a great choice too- that would really hold in the heat!
Another great option would be to place the dip in the crock of a small slow-cooker or crock pot.
Top the whole thing off with a handful of mozzarella and another sprinkling of parmesan, and warm it up until hot and bubbly!
HOW TO HEAT SPINACH ARTICHOKE DIP
You have a few options here:
- In the oven
- In the crock pot
- In the microwave
Since the oven is my bestie, I went that route, but the crock pot would work equally well. Keep it on low heat, covered, until the cheese is melted and the dip is nice and hot (an hour or so?). Or you can just zap it in the microwave for about 2 to 3 minutes.
WHAT TO SERVE SPINACH ARTICHOKE DIP WITH
My top choice is probably corn chips, but I think a crusty French baguette would be fantastic too.
Of course you could also go with fresh veggies like celery sticks, baby carrots, sliced cucumbers, and grape tomatoes.
Crackers would be great too, and so would pretzel thins or pita chips.
HOW TO MAKE SPINACH ARTICHOKE DIP AHEAD OF TIME
You can prep this dip a day or so ahead, cover it tightly, and keep it in the fridge until you’re ready to serve it. Then just warm it up and put it out for your guests. It’s a great make-ahead appetizer!
HOW LONG DOES SPINACH ARTICHOKE DIP LAST?
This dip can be kept warm or at room temperature for a few hours.
If you have any leftovers, just wrap them up tightly and place them in the refrigerator. They should keep there for a week or so.
You could also try freezing it, but there’s a chance that the freezing/thawing process could change the texture and make it a little grainy.
HOW TO REHEAT LEFTOVER SPINACH ARTICHOKE DIP
The quickest way to reheat this dip would be just to zap it in the microwave in 30-second blasts, stirring after each. But you could also place it in a warm oven (170 degrees F), covered with foil, for about 20 minutes, or put it back into the crock pot (covered) until warmed through.
I’m thinking this dip would be perfect for munching on during the March Madness games! Or for Superbowl! Or maybe just for a fun get-together with friends. Mix up a batch and enjoy the heck out of it!
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Spinach Artichoke Dip
- 8 ounces (226.8 g) cream cheese , (1 brick)
- 1/2 cup (15 g) cooked, chopped spinach, drained, (fresh or frozen & thawed)
- 1 cup (200 g) quartered artichoke hearts
- 1/2 cup (50 g) grated parmesan cheese, , plus extra for garnish
- 1/2 teaspoon (0.5 teaspoon ) crushed red pepper flakes , (or less if you prefer it less spicy)
- 1/4 teaspoon (0.25 teaspoon ) garlic powder
- 1/4 teaspoon (0.25 teaspoon) kosher salt
- freshly ground black pepper, , to taste
- 1/3 cup (37.33 g) shredded mozzarella cheese
- Place the cream cheese in a large bowl and warm it until very soft (in the microwave this takes about 30 seconds to a minute, on 100% power).
- Fold in the spinach and artichoke hearts.
- Add the parmesan, crushed red pepper, garlic powder, salt, and pepper, and fold together until well-combined.
- Transfer to a baking dish, and top with mozzarella and a few additional pinches of parmesan.
- Bake in a 350 degree F oven for 20 to 30 minutes, or until hot and bubbly.
Do you have a recipe for Oatmeal/Raisin cookies? I would love to have it if you do! Thank you! Joan
I do- just type “oatmeal raisin cookies” into the search window at the top of the site 😉