This spinach artichoke dip is creamy, cheesy and served warm to create a flavor explosion that you will crave for days after you’ve eaten it.
You’ve likely tried this dip before at a party. It’s an extremely popular party appetizer. Used to be you wouldn’t find a spread that didn’t include this dip.
» Find lots of other great party appetizers here.
Since the craze for it has simmered down a bit, you need to know how to make this outrageously good spinach artichoke dip for yourself, so you can eat it any time you want and don’t have to wait for the next time it shows up at a party.
You’ll be happy to hear that this is one of the easiest dips to make. It uses only five ingredients, and it takes just 25 minutes to bake.
- Parmesan Cheese
There are many variations of this dip out there. The one I see most often includes sour cream or cream cheese and mozzarella cheese. I personally don’t think those are good additions to this dip.
Maybe I’m just a purist when it comes to artichoke dip, but I think mayo and Parmesan are the only creamy elements that are needed. Give it a try and you’ll see that this version is better. It’s based on the original recipe from Hellman’s.
» Also try this super popular bacon jalapeno cheese ball.
How to Make Spinach Artichoke Dip
All it takes is a little chopping, a quick stir and pop it in the oven. It’s that easy. As it bakes, the aroma starts to waft through the house and everyone will come running.
It’s best served pipping hot, straight out of the oven, so you’ll want to bake it just before you plan to eat it. However, you can mix up a batch or two and store it in the refrigerator until you’re ready for it.
Tips for Making the Best Dip
This artichoke dip is super easy to make, but there are a few things you need to keep in mind when making it, to be sure it turns out perfect.
- Be sure to thoroughly drain and squeeze the liquid from the pre-cooked spinach. I use thawed, frozen spinach. To squeeze out the water, ball the spinach up in a paper towel or clean tea towel and squeeze until most of the water is released. It will ruin the dish if the spinach contains too much water.
- Use non oil-marinated artichokes only. The oil on the artichokes will ruin the dip, causing it to break and coagulate in a really undesirable way. I use canned artichokes in water, like this one.
- You can’t reheat this dip, so be sure to eat it all up. Reheating it will cause the dip to break and it will turn to a big pile of oil.
Serve & Enjoy
The best way to serve this dip is on top of crackers or slices of warm baguette. You can also scoop it up with veggie sticks, like carrots, celery or cucumber.
I like to set out a bunch of little cheese knifes or spoons, so people can scoop up the dip without putting their cracker inside. It’s thick enough that many crackers will break off during dip retrieval.
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Spinach Artichoke Dip
- 1 cup mayonnaise
- 1 cup Parmesan cheese grated
- 1 clove garlic finely chopped
- 14 oz canned artichoke hearts drained and chopped
- 1/2 cup spinach cooked and squeezed of liquid
- Preheat the oven to 350° F. Combine all ingredients in 1-quart casserole dish.
- Bake uncovered 25 minutes or until browned and bubbly on top. Serve immediately with crackers or bread.
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