SPINACH ARTICHOKE DIP
This Spinach Artichoke Dip is a creamy, cheesy appetizer that’s perfect for any occasion. Fresh spinach, artichoke hearts, and a blend of cream cheese, sour cream, and mozzarella come together for a rich, flavorful dip. Serve with toasted bread, chips, or veggies for an easy crowd-pleaser that’s sure to impress!
Equipment
- 4-Quart Baking Dish
- Measuring Cups
- Mixing Spoon
Ingredients
- 10- Ounce Bag Fresh Spinach
- 1 Small White or Yellow Onion diced
- 4 Tablespoons Unsalted Butter
- 1 Tablespoon Minced Garlic
- 8 Ounces Cream Cheese room temp
- 16 Ounces Sour Cream
- ⅔ Cup Mayonnaise
- 2 Cans Artichoke Hearts drained and chopped (14 ounces each)
- 6 Ounces Shredded Parmesan Cheese
- ½ Teaspoon Ground Pepper
- ½ Cup Vegetable or Chicken Broth
- 8 Ounces Shredded Mozzarella Cheese
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Over medium heat, melt the butter in a large skillet.
- Saute the onions and the garlic until the onions turn translucent.
- Add handfuls of fresh spinach to the pan and let it cook down before adding more.
- Repeat this until all the spinach has been cooked down in the butter mixture.
- This entire process should take about 10-12 minutes.
- Set aside.
- In a large mixing bowl, thoroughly combine the cream cheese, sour cream, and mayonnaise.
- Add the parmesan cheese, pepper, and artichoke.
- Stir well.
- Add the broth and stir until it’s fully incorporated into the mixture.
- It will be slightly soupy, but trust the process.
- Fold in the spinach mixture and mozzarella.
- Pour and spread evenly into a 4-quart baking dish.
- Bake for 30 minutes.
- Remove from the oven and serve immediately with crackers, tortilla chips, toasted French bread slices, bagel chips, etc. Serve and Enjoy!
Notes
To store, place in an airtight container and place in the fridge for up to 5 days. Do not freeze.
If you’re not a huge fan of artichokes, cut the artichoke amount in half. No need to adjust any other part of the recipe.
If you prefer things a little saltier, you can add salt when you add the pepper in. Between the cheese and other ingredients, salt was never necessary for us. Be sure to taste the mixture before baking to ensure the saltiness is to your liking.
Broth or stock works for this recipe. I don’t suggest using beef broth, but vegetable and chicken broth have always been perfect options for this recipe.
You can utilize frozen spinach, if you prefer, but be prepared for some flavor to be removed. You’ll simply skip the step of adding the spinach to the saute pan. Be sure to really squeeze the water out of that frozen spinach so it doesn’t make the dip too runny.
Using quality cheeses will make all the difference in the flavor you end up with. It’s worth it, trust me.
If you’re not a huge fan of artichokes, cut the artichoke amount in half. No need to adjust any other part of the recipe.
If you prefer things a little saltier, you can add salt when you add the pepper in. Between the cheese and other ingredients, salt was never necessary for us. Be sure to taste the mixture before baking to ensure the saltiness is to your liking.
Broth or stock works for this recipe. I don’t suggest using beef broth, but vegetable and chicken broth have always been perfect options for this recipe.
You can utilize frozen spinach, if you prefer, but be prepared for some flavor to be removed. You’ll simply skip the step of adding the spinach to the saute pan. Be sure to really squeeze the water out of that frozen spinach so it doesn’t make the dip too runny.
Using quality cheeses will make all the difference in the flavor you end up with. It’s worth it, trust me.