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This baked spinach artichoke dip is the perfect party food to serve your guests. A delicious appetizer that is creamy, packed with flavor and takes only 10 minutes to prep.
Adding different kinds of cheeses creates the perfect balance. Mix it up with mayo, spinach, artichokes, garlic, and spices, and you have the ultimate spinach artichoke dip that is so comforting and delicious. It’s a favorite appetizer at every party.
Tips for Best Baked Spinach Artichoke Dip
- Give your spinach time to thaw in the fridge. Once thawed, squeeze it really good with hands or using a paper towel or fine mesh sieve to extract all the extra liquid. You don’t want to end up with a runny artichoke dip. Alternatively, you can heat up the frozen spinach in a skillet on the cooktop if you don’t have time to let it thaw.
- Drain the artichoke hearts and chop them coarsely.
- Let your cream cheese come to room temperature. This will help you blend the cream cheese with the other ingredients better without leaving chunks of it in the dip.
- Mix the cream cheese & the mayo first for a delicious & creamy base, and then add in the spinach, artichokes, and cheeses.
- If you want to add an even more flavor to your dip, you can roast the garlic beforehand. It adds tremendous flavor and depth to the dish.
- To save time & dishes, you can mix the dip in the baking dish.
- You can use a spatula to mix all ingredients but a hand or stand mixer will work as well.
- After you bake the dip, place it for a couple of minutes under the broiler but be careful because it can burn quickly.
Can I Use Fresh Spinach
If you want to replace frozen spinach with fresh spinach, you can use 1 lb of fresh spinach to substitute 10 oz of frozen spinach. Cook it down in a skillet over medium-high heat until all the water has evaporated and the spinach has wilted.
Can I Make It Lighter
You can make this dip lighter and a little bit healthier if you use Greek yogurt instead of mayo, or if you use a healthier mayo product. You can also half the amount of cheese you add to make it with fewer calories. And of course, you can substitute the cream cheese with pureed cottage cheese.
How To Thaw Spinach For This Dip
Place the frozen spinach in a skillet and warm it up on the cooktop over medium heat. Make sure you squeeze out all the liquid before adding it to the other dip ingredients.
Can I Make This Dip In The Slow Cooker
You can make this hot spinach artichoke dip in the slow cooker. Spread it into the bottom of a crockpot and cook on low for about 2 hours, stirring half-way through.
Can I Make This Dip Ahead of Time
Yes, you can make it a couple of days ahead of time and keep it refrigerated until you are ready to reheat it and serve it. You can also freeze it and reheat it once thawed in the oven at 350 F for about 15 minutes, or until warm.
This is a great appetizer to make ahead of time, and it will taste as if you just made it.
What To Serve This Baked Artichoke Dip With
You can serve the dip with crackers, chips or veggies (cucumber slices, peppers, celery, carrots).
How To Store The Spinach and Artichoke Dip
You can either store it in an airtight container in the fridge for about 5-7 days or freeze it up to 3 months. Reheat it on the day of serving. Heat the thawed dip in a preheated 350 F oven for about 15-20 minutes, or until warm. You can add a little bit of cream if it’s too thick.
How To Freeze The Dip
You can freeze this dip for up to 3 months. Spread it in an aluminum pan, cover, and freeze. To reheat, bake it at 350 F for 40 minutes or until warm. Alternatively, you can thaw it in the fridge for a few hours or overnight, and reheat it in the oven at 350 F for about 15-20 minutes. This is an easy appetizer for your next get-together, especially if you make it ahead and reheat it before serving.
What To Do with Leftover Spinach Artichoke Dip
If you have any leftover spinach artichoke dip, you can make:
- Spinach Dip Stuffed Chicken
- Spinach Artichoke Pasta – you can add some protein (i.e. chicken, ham cubes, bacon) and mushrooms.
- Chicken Roll-ups
- Spinach Artichoke Sandwiches & Paninis & Melts
- Spinach Dip Omelets
- Spinach-Artichoke Frittatas
- Spinach Artichoke Quiche (with Bacon/Ham)
- Spinach Artichoke Chicken Quesadillas
- Spinach Artichoke and Bacon Stuffed Portobellos
- Spinach Artichoke Pizza
More Delicious Appetizer Recipes To Try
These are some of my favorite appetizer recipes. They are also reader favorites.
- Bacon-Wrapped Apricots with Jalapenos – Always a hit!
- Smoked Salmon Crostini – SO delicious!
- Sausage Balls – These will disappear fast.
- Swedish Meatballs – Our favorite!
Spinach Artichoke Dip
- 8 oz cream cheese, softened
- 2/3 cup sour cream
- 2/3 cup mayonnaise
- 2 cloves garlic, minced
- 2 cups shredded mozzarella cheese, divided
- 1 cup fresh shredded parmesan cheese
- 1/2 cup shredded gruyere cheese
- 10 oz frozen spinach, defrosted & squeezed dry
- 14 oz marinated artichoke hearts, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon lemon zest
- Whip the cream cheese, sour cream, mayonnaise, and minced garlic in a large bowl with a mixer until creamy.
- Add 1 1/2 cup of shredded mozzarella cheese and the remaining ingredients to the bowl and mix everything with a spatula until well combined.
- Spread the dip evenly in a baking dish, and top with the remaining 1/2 cup of shredded mozzarella cheese. Bake at 350 F for 20 minutes. Move the dip to the top rack and bake at 450 F for 1-2 minutes. Watch it closely, as it can burn quickly.
- Serve warm or store in an airtight container in the fridge for 3-5 days.
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