Spinach artichoke dip is a delicious and easy-to-make appetizer that is perfect for parties. It is a crowd-pleaser because it is both flavorful and satisfying. Spinach artichoke dip is a great appetizer to make ahead of time. It can be reheated in the oven or microwave, making it easy to serve at parties.
Spinach artichoke dip is made with a creamy base of spinach, artichoke hearts, and cheese. The cheese melts into a creamy sauce that is perfect for dipping. It is often served with warm pita bread or tortilla chips.
Why You’ll Want To Make My Spinach Artichoke Dip
- It’s delicious. The combination of creamy cheese, savory artichoke hearts, and healthy spinach is simply irresistible.
- It’s easy to make. This dip can be thrown together in a matter of minutes, making it a perfect last-minute appetizer or snack.
- It can be made ahead of time. This dip is easy to reheat in the oven or microwave.
- It’s crowd-pleasing. This dip is always a hit at parties and gatherings.
Ingredients – Here’s What You’ll Need
- Chopped Spinach: Frozen chopped spinach works best in this recipe, but it’s full of a lot of water so you’ll need to drain and squeeze the spinach before using.
- Artichoke Hearts: Drain and rinse the artichoke hearts before chopping them.
- Cheese: I used a combination of Monterey Jack and Parmesan cheeses.
- Mayonnaise: This is an important ingredient because it provides several important benefits, including creaminess, flavor, acidity, and emulsification.
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 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.
Spinach artichoke dip is a delicious, easy-to-make, and versatile appetizer that is sure to please everyone. It is perfect for parties, game days, or a simple snack.
The creamy base of spinach, artichoke hearts, and cheese is simply irresistible, and the dip can be customized with a variety of different ingredients.
Frequently Asked Questions
My recipe calls for a combination of Parmesan cheese, and Monterey Jack cheese. You can also use other types of cheese, such as cheddar cheese, Colby Jack cheese, or mozzarella cheese.
Spinach artichoke dip can be served with a variety of different dippers, such as pita bread, tortillas, tortilla chips, or vegetables. You can also use it as a filling for sandwiches or wraps.
Spinach artichoke dip will last for up to 3 days in the refrigerator. Reheat it in the oven or microwave before serving.
Yes, you can freeze spinach artichoke dip. Wrap it tightly in plastic wrap and aluminum foil, or place it in an airtight container. It will last for up to 3 months in the freezer. Thaw it in the refrigerator overnight before reheating.
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
- If your Spinach Artichoke Dip gets cold during your party, simply reheat it in the microwave for a minute or two.
- To make it easier to dip chips into the dip, break up the surface cheese with a fork or spoon before serving.
- Thaw the spinach completely and squeeze out as much liquid as possible before adding it to the dip. Otherwise, your dip can become soupy.
- Drain the artichoke hearts before using because they are packed in brine, which can make the dip too salty. Drain the artichoke hearts well before chopping and adding them to the dip.
Other Great Appetizers
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Spinach Artichoke Dip
- 12 oz package of frozen chopped spinach, thawed and squeezed to remove liquid
- 13 oz can or jar artichoke hearts, drained, and chopped
- 1 c mayonnaise
- 4 oz freshly grated Parmesan cheese
- 9 oz shredded Monterey Jack cheese, divided
- 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.