Looking for the ultimate easy make-ahead appetizer? This is the best Creamy Baked Spinach Artichoke Dip recipe you'll ever find! Perfect for game days, holidays, or a simple Friday night, this classic dip combines tender artichoke hearts, vibrant spinach, and a blend of savory cheeses into a warm, bubbly crowd-pleaser. Forget the store-bought tubs-our simple recipe guarantees a rich flavor and perfect texture every time.
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Why You'll Want To Make Creamy Baked Spinach Artichoke Dip
- Ultimate Crowd-Pleaser: It's universally loved and always the first dish to disappear at any gathering.
- Easy Make-Ahead: You can assemble the entire dip up to 24 hours in advance. Just cover it and keep it chilled, then pop it in the oven 30 minutes before your guests arrive.
- Simple Ingredients: Everything you need is readily available at your local grocery store, including the option to use frozen spinach or canned artichokes.
- Versatile Serving: Serve it hot out of the oven with tortilla chips, crusty bread, pita wedges, or even crisp vegetables for a gluten-free option.
Ingredients - Here's What You'll Need
Steps To Make Spinach Artichoke Dip
- First, thaw the spinach either overnight in the refrigerator or in the microwave on defrost in two minute intervals. To drain the spinach, place it in a colander in the sink and grab handfuls at a time and squeeze it into a tight ball to expel as much water as you can. Then place all of the spinach on to several layers of paper towels and squeeze it all into a ball again to get rid of as much water as possible.
- Drain the artichoke hearts in a colander in your sink and rinse with cold water. Dry them on paper towels in the same manner as the spinach and then transfer them to a cutting board and chop them up finely.
- In a large bowl combine the spinach, chopped artichoke hearts, freshly grated parmesan cheese, seven ounces of the Monterey Jack cheese, and the mayonnaise. Then stir everything together until it is well combined.
- Pour everything into a one-quart baking dish and smooth it out evenly. I used a standard size pie plate.
- Top with the remaining two ounces of Monterey Jack cheese and bake in a 350°F oven for 20 minutes, until hot and bubbling.
This easy Creamy Baked Spinach Artichoke Dip is a guaranteed winner, cementing its place as a staple party food. By following our easy steps and tips, you'll save time and stress without sacrificing that cheesy, bubbly, irresistible flavor. Whether you're pairing it with homemade pita chips or simply dipping a fork, this ultimate hot appetizer will keep your guests happy and your kitchen stress-free. Happy dipping!
Frequently Asked Questions
For convenience and consistency, frozen spinach is perfect-just ensure you thaw it completely and squeeze out all excess moisture! If using fresh, you must wilt it first, then chop and drain it thoroughly.
While mayonnaise provides a crucial tangy richness, you can substitute it with Greek yogurt or sour cream for a slightly lighter texture, though the flavor profile will change slightly.
Properly stored in an airtight container, leftover dip will last for 3 to 4 days in the refrigerator.Reheat it in the oven or microwave before serving.
Yes, you can freeze the dip unbaked. Place the assembled dip in a freezer-safe container, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge and then bake as directed.
Yes, you can make spinach artichoke dip ahead of time. Simply combine all of the ingredients according to the recipe. Then cover and refrigerate until you are ready to serve the dip. Heat in the oven according to the directions.
Recipe Tips And Tricks
- Prevent Soupy Dip: Thaw the spinach completely and squeeze out as much liquid as possible before adding it to the dip. If the spinach is too wet, the final dip can become soupy.
- Avoid Excess Salt: Drain the artichoke hearts thoroughly before using them, as they are typically packed in brine, which can make the dip too salty. Drain them well before chopping and adding them to the mixture.
- Easy Dipping: To make it easier for guests to scoop the dip, break up the surface cheese with a fork or spoon before serving.
- Reheating: If your Spinach Artichoke Dip gets cold during your party, you can easily reheat it in the microwave for a minute or two.
- Optimal Dippers: Serve with warm pita bread, tortilla chips or crusty baguette slices (toasted or fresh). For a lighter option serve with vegetables like carrot sticks, celery sticks, or bell pepper strips.
Other Great Appetizers
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Recipe
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Spinach Artichoke Dip
Equipment
- 1 qt baking dish
Ingredients
- 12 oz package of frozen chopped spinach thawed and squeezed to remove liquid
- 13 oz can or jar artichoke hearts drained, rinsed, and chopped
- 1 c mayonnaise
- 4 oz Parmesan cheese freshly grated
- 9 oz Monterey Jack cheese shredded and divided
Instructions
- Thaw frozen chopped spinach overnight in the refrigerator or in two minute interval in the microwave on defrost until fully thawed.
- Drain the spinach and squeeze it dry in between your hands. Place all the spinach on several layers of paper towels and squeeze it dry again, to remove as much liquid as possible.
- Drain, rinse, and finely chop the artichoke hearts.
- Preheat oven to 350°F.
- In a large bowl, combine the spinach, finely chopped artichoke hearts, mayonnaise, freshly grated parmesan cheese and seven ounces of the Monterey Jack cheese. Stir well until everything is combined.
- Transfer the mixture to a one-quart baking dish. A standard size pie plate works well.
- Top with remaining two ounces of Monterey Jack cheese.
- Bake in a preheated 350°F oven for 20 minutes until hot and cheese is bubbly.
- Serve warm with tortilla or pita chips.
- Yield: 3 cups.
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