The Best Spinach Artichoke Dip
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Spinach Artichoke Dip is one of those recipes that absolutely everyone seems to love.
A creamy cheesy base loaded with spinach, seasonings and of course artichokes.
It’s all topped off with more cheese and baked until golden and bubbly. Party dip perfection!
How to Make The Best Spinach Artichoke Dip
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This is my favorite baked Spinach Artichoke dip recipe!!
It’s easy to make and loaded with flavor!
Dips are always a crowd pleaser and a great choice to bring to any potluck or get together.
This spinach artichoke dip is creamy, cheesy, and super satisfying!
How do you make Spinach Artichoke Dip?
This dip starts with a delicious cream cheese base.
The first step to a perfectly scoopable spinach dip is to make the cream cheese nice and fluffy using either a hand mixer or a stand mixer.
You can certainly mix it by hand but an electric mixer will definitely make your dip softer so you don’t end up with a ‘chip-wreck’.
The addition of gruyere cheese really takes this to the next level. If you don’t have gruyere you can substitute it with gouda or swiss.
Can you use fresh spinach for spinach dip?
Yes you can use fresh spinach in this recipe!
I use frozen chopped spinach to keep this spinach artichoke dip quick and easy. Frozen spinach tends to have a lot of liquid so once defrosted, you’ll want to squeeze our as much liquid as possible. This will keep your dip from being runny.
If you’d prefer to make this spinach artichoke dip with fresh spinach, simply chop, cook and squeeze dry 1lb of fresh spinach.
Don’t forget to remove any tough stems before cooking.
What is good to eat with artichoke dip?
I like to serve this dip with toasted slices of baguette but it’s wonderful with crackers, chunks of sour dough bread or even tortilla chips! If you happen to have flour tortillas on hand, they make great dippers once baked in the oven!
Lightly brush them with olive oil (or melted butter) and season them with a pinch of salt and garlic powder. Bake at 350°F 8-10 minutes or until lightly browned and crisp.
If you’re looking for a fresh crunch, carrots, celery, mini bell peppers or cucumbers are also great dippers!
Just know, if you take this dip with you, you’ll be left with nothing but an empty dish!
This is my favorite Spinach Artichoke dip recipe!! It’s easy to make and always a huge hit!
- 1/2 cup fresh shredded parmesan cheese
- 1 1/2 cups gruyere cheese , divided
- 10 oz frozen chopped spinach
- 14 oz marinated artichoke hearts
- 8 oz cream cheese , softened
- 2/3 cup sour cream
- 1/3 cup mayonnaise
- 2 cloves garlic
- 1-2 tablespoons olive oil
- 1 baguette for serving
Preheat oven to 375 degrees F.
Defrost spinach and squeeze dry. Chop artichokes.
In a bowl combine parmesan cheese, 1 cup gruyere cheese, spinach, artichokes, cream cheese, sour cream, mayonnaise and 1 clove of garlic, minced. Place into a casserole dish or pie plate and top with remaining 1/2 cup gruyere cheese.
Bake 25-30 minutes or until bubbly and cheese is browned.
Slice baguette into 1/2" slices. Lightly brush one side of each slice with olive oil. Broil the oiled side for about 2 minutes or just until lightly browned.
Remove from the oven and gently rub each slice with a clove of garlic.
*Calories calculated without baguette.
*Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)