Spinach and Artichoke Dip
This creamy Spinach and Artichoke Dip is one of my favorite appetizers when I need something quick and crowd-pleasing. I have it ready in about 35 minutes with plenty of cheese, fresh spinach, and tender artichoke hearts. I love serving it warm straight from the oven with toasted bread or crackers.
Ingredients
- 3 tablespoons olive oil
- 2 finely minced cloves of garlic
- 5 ounces roughly chopped fresh baby spinach
- ½ cup sour cream
- 4 ounces cream cheese
- 1 ½ cups mayonnaise
- 3 cups shredded mozzarella
- ½ cup parmesan cheese
- 2 14- ounce cans drained quartered artichoke hearts
- ½ cup panko breadcrumbs
- sea salt and pepper to taste
Instructions
- Add 2 tablespoons of olive oil to a large pan and cook the garlic over low to medium heat just until fragrant, which takes about 30 seconds.
- Pour in the chopped spinach and cook while constantly stirring until it’s wilted, which takes about 90 seconds.
- Drain the spinach in strainer to get rid of any excess liquid and set aside.
- In a large bowl fold together the sour cream, cream cheese, mayonnaise, 2 cups of mozzarella, parmesan cheese, artichokes, wilted spinach-garlic mixture, salt, and pepper.
- Transfer the mixture to an 8”x12” or 9”x13” casserole dish and smooth out using a rubber spatula.
- Evenly sprinkle on the remaining 1 cup of mozzarella cheese.
- Next, mix the panko breadcrumbs and olive oil in a small bowl until the breadcrumbs are saturated in the oil.
- Evenly sprinkle the breadcrumbs over top of the spinach and artichoke dip and bake at 375° for 30 to 35 minutes or until the breadcrumbs are lightly browned and mix dip is melted and creamy.
- Cool slightly for 5 minutes at room temperature before serving.
Notes
The best tip for making this Spinach and Artichoke Dip recipe is to drain the spinach thoroughly after cooking. Excess moisture can make the dip watery and prevent it from getting the creamy texture we want. I like to press the spinach with the back of a spoon in a strainer to squeeze out as much liquid as possible before mixing it with the cheeses.
Soften the cream cheese: I use room temperature cream cheese so it blends smoothly with the other ingredients. It helps the dip stay creamy and easy to mix. If the cream cheese is not softened, you must whip it in a stand mixer with the paddle attachment on high speed until creamy.
Use a cheese blend: I combine mozzarella and parmesan for the perfect mix of melty texture and flavor.
Toast the breadcrumbs: I like to lightly toast the breadcrumbs in olive oil before baking. It makes the topping extra crisp and golden.
Rest before serving: I let the dip sit for a few minutes after baking. This helps it set slightly and makes it easier to serve.
Add extra flavor: I sometimes mix in 1/2 peeled and small diced yellow onion or about 1/2 cup of thinly sliced green onions before baking. It adds a nice depth of flavor and a little sweetness to the dip.
Make-Ahead: You can make this recipe 2 days before without baking it. If you bake it, then it is meant to be eaten immediately.
How to Store: Cover the spinach and artichoke dip and place it in the refrigerator for 4 to 5 days. You can freeze this covered for up to 3 months. Thaw it in the refrigerator for 1 day before reheating it.
How to Reheat: Add the desired amount of dip to a small casserole dish, cover with aluminum foil, and bake it at 375° for 15-20 minutes or until hot and cheesy.
Nutrition
Calories: 396kcalCarbohydrates: 6gProtein: 10gFat: 37gSaturated Fat: 11gPolyunsaturated Fat: 13gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 52mgSodium: 620mgPotassium: 128mgFiber: 1gSugar: 2gVitamin A: 1534IUVitamin C: 4mgCalcium: 229mgIron: 1mg