Spinach Artichoke Dip
Spinach Artichoke Dip has always been one of those dips that I LOVE to enjoy at restaurants or at parties… basically anytime anyone else is willing to make it! Why is that? Honestly, no idea! I think always thought making Spinach Artichoke Dip would be hard. But, surprise! It really isn’t!
Creamy, cheesy, and so full of flavor, Spinach Artichoke Dip is appetizer you have been missing!
And despite what I originally thought, and what you may think, Spinach Artichoke Dip is actually easy to make!
I used frozen chopped spinach, canned artichoke hearts, cream cheese, sour cream, onions, garlic, parmesan, mozzarella, salt and pepper! That’s it!
It is important that you drain as much liquid out of the frozen spinach as you can. Allow the spinach to defrost, then press the liquid out using a cheese cloth or strainer. The artichokes will not contain as much liquid as the spinach, but it is helpful to press the liquid out of the artichokes as well!
The spinach and artichokes will naturally express some liquid, but too much will cause your dip to become less creamy and more watery!
Once the spinach and artichokes have been pressed and dried, chop them up and you are ready to go!
Easy, creamy, cheesy, delicious!
Creamy, cheesy, and so full of flavor, Spinach Artichoke Dip is appetizer you have been missing! Enjoy with pita chips, bread, fresh veggies!
- 9 oz frozen chopped spinach
- 6 oz cream cheese
- 1/2 cup sour cream
- 2 cloves fresh garlic minced
- 1/2 cup onion
- 1 can artichoke hearts drained and chopped
- 3/4 cup parmesan cheese shredded
- 1 cup mozzarella cheese shredded
- 1/2 tsp salt
- 1/2 tsp black pepper
Defrost and drain spinach, use a cheesecloth or strainer to press out as much water as possible, set aside.
Preheat oven to 400F.
In a large bowl, combine cream cheese and sour cream. Cream ingredients together.
Add garlic, onion, spinach and artichoke hearts – stir to combine and evenly distribute ingredients.
Next, add half of cheese, salt and pepper – stir to combine.
Spoon dip into a medium-large skillet (6-9 inch) spreading evenly throughout. Cover with remaining cheese.
Bake at 400F for 18-20 minutes or until the cheese begins to brown. Serve warm with pita chips, crackers, or fresh bread.
Storage: Refrigerate in an airtight container for 5-6 days.
Loved this easy appetizer? Try another! 3-Ingredient BBQ Meatballs, Buffalo Chicken Dip, Baked Brie with Raspberry Preserves and Chopped Pecans