No party is complete without everyone’s favorite dish of Spinach Artichoke Dip! Don’t forget chips and a sliced baguette to feed the crowd!
Why We Love Spinach Artichoke Dip
- Hot spinach artichoke dip is a crowd-pleasing must-have dish that is perfect for every get-together!
- This easy spinach artichoke dip can be mixed right in the baking dish, which makes this a cinch to put together and is great for a quick clean-up.
- Whip this delicious dip up in a crockpot to keep it warm all through the party! Check out the tips section on how to make this in your slow cooker.
- Artichoke spinach dip is not only loaded with cheesy goodness but also a hint of lemon for a brightness that makes the dip feel less heavy and perfect for continuous snacking!
Ingredients You’ll Need to Make Spinach and Artichoke Dip
VEGGIES: To make this dip you will need frozen spinach, canned artichoke hearts, and a lemon for both zesting and juicing.
DAIRY: You’ll need cream cheese, mozzarella cheese, and sour cream to achieve the wonderful creaminess that this dish is famous for. Pre-shredded mozzarella is fine to use in this dish, along with low-fat or light options of cream cheese and sour cream.
SEASONINGS: Simple seasonings will bring out big flavors so set out your dried thyme, garlic powder, salt, and Dijon mustard to mix in this dip. If you like, you can also sprinkle red pepper flakes over the finished dip to garnish.
How to Make Spinach Artichoke DipJump to Recipe
STEP 1 Preheat the oven to 350 degrees F and grease a 9-inch x 9-inch pan with non-stick spray. In a large bowl, combine the spinach, artichoke hearts, lemon juice, lemon zest, cream cheese, 2 cups of mozzarella cheese, sour cream, Dijon mustard, salt, thyme, and garlic powder. You can also add the ingredients right to the baking dish if you prefer.
STEP 2 Mix the ingredients well and spoon the dip into the prepared baking dish. Top the dip with the remaining mozzarella cheese.
STEP 3 Bake the Spinach Artichoke Dip for 25-30 minutes, or until the cheese has melted and the edges are golden. Once out of the oven, sprinkle red pepper flakes over the dip, if using, and enjoy immediately with chips and bread.
Tips & Tricks
- Set the frozen spinach out well ahead of time to thaw. Before you add it to the dip, wrap the spinach in a towel or a few strong paper towels and squeeze out the excess moisture. This will keep your dip cheesy instead of watery.
- Pre-shredded mozzarella cheese is a great time-saver and is yummy in this recipe but for a truly cheesy dip grating the cheese yourself is a game changer!
- For crockpot spinach artichoke dip, simply combine all the ingredients listed in a crockpot and mix well. Set the crockpot to LOW and cook for 2-3 hours or set it to HIGH and cook for 1 hour. When it’s ready, stir the dip and sprinkle red pepper flakes over the top, if using.
- You can assemble this dish without baking it the day before and store it covered in the fridge. Set the dip out on the counter for a bit to warm up and then bake according to the instructions. You can also bake the dip ahead of time and reheat it in the oven until it’s hot.
Spinach & Artichoke Dip Recipe FAQ
What is the best cracker for Spinach Artichoke Dip?
The best crackers for spinach artichoke dip are ones that are sturdy enough to get a good scoop of this hearty dip! Think thicker crackers like Triscuits, pita chips, wheat thins, or maybe even Ruffles. Thicker tortilla chips are also a very delicious choice. Chips and crackers that have added, complimentary flavors are great too, like parmesan, onion, or garlic-flavored crackers. Don’t forget the ever-popular toasted baguette or a small platter of veggies, like carrot sticks, sweet pepper wedges, or celery sticks to serve with this dip as well.
How long does Spinach Artichoke Dip last in the fridge after opening it?
Homemade spinach artichoke dip can be stored in the fridge in an airtight container for up to 5 days. The dip reheats wonderfully but you don’t want to re-warm the entire dip over and over again if you’ll just be enjoying a small portion so scoop out what you’ll likely eat and warm it in the microwave for a minute or two until it’s warm.
When it comes to store-bought spinach artichoke dip, the lasting power depends on the number of preservatives the dip has. Jarred spinach dip has a lot of preservatives so it can last from 10-14 days, whereas a low preservative dip from a store like Costco will last about 5 days.
Other Recipes You May Like
- Hissy Fit Dip
- Crock Pot Spinach & Bacon Queso Dip
- Mississippi Sin Dip
- Sun Dried Tomato & Roasted Red Pepper Dip
- Hot Blue Cheese Dip
Spinach Artichoke Dip
- 14 ounces canned artichoke hearts drained and chopped
- 10 ounces frozen chopped spinach thawed and drained
- 8 ounces cream cheese softened
- 2 ¾ cup mozzarella cheese shredded, divided
- 1 ¼ cup sour cream
- 1 ½ tablespoons lemon juice (1 lemon)
- ½ tablespoon lemon zest
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme
- Red pepper flakes for garnish
- Preheat your oven to 350 degrees F. Coat the inside of a 9-inch x 9-inch baking dish with non-stick cooking spray. Set aside.
- Add the artichoke hearts, spinach, cream cheese, 2 cups of Mozzarella cheese, sour cream, lemon juice, lemon zest, Dijon mustard, salt, garlic powder, and thyme to a large mixing bowl. Mix until well combined with a hand mixer. (It's a lot easier than mixing by hand.)
- Transfer the dip mixture into the prepared baking dish and top with the remaining ¾ cup of mozzarella cheese.
- Bake for 25-30 minutes or until the cheese has melted and the edges of the dip start to turn golden brown.
- Remove from the oven and top with some red pepper flakes, if desired. Serve warm with crackers, chips, or bread for dipping.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.