Looking for a crowd-pleasing appetizer? This Spinach and Artichoke Dip is a must-try! Bursting with fresh spinach, tangy artichokes, and a creamy cheese blend, it’s a warm, delicious dip perfect for any gathering.
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The Best Spinach and Artichoke Dip Recipe
What sets this dip apart is the perfect combination of flavors—creamy, cheesy, and with a hint of spice from Frank’s Red Hot Sauce. It’s an irresistible dish that’s sure to be the highlight of any party.
Notes on Ingredients
- Spinach: Fresh spinach brings a vibrant taste and texture to the dip. Make sure it’s well-drained before adding it to avoid any excess moisture.
- Artichoke Hearts: Use canned artichokes for convenience; they blend seamlessly into the dish.
- Cream Cheese: Softened cream cheese ensures a smooth and creamy consistency.
- Parmesan Cheese: Adds a salty, nutty flavor that pairs perfectly with the spinach and artichokes.
- Hot Sauce: A few dashes of Frank’s Red Hot Sauce give a subtle kick without overpowering the dish.
How to Make Spinach and Artichoke Dip
- Saute Vegetables: Start by sautéing diced onions in olive oil until soft. Then, add minced garlic and cook for another minute. Stir in the fresh spinach and chopped artichoke hearts, and cook until heated through. Set aside the mixture.
- Prepare the Cheese Mixture: Warm the milk in the same saucepan over low heat. Whisk in the softened cream cheese until smooth.
- Combine Ingredients: Stir the spinach-artichoke mixture back into the saucepan, and mix well. Add 1/2 cup of parmesan cheese, hot sauce, salt, and pepper to taste.
- Bake: Pour the mixture into a lightly greased baking dish, top with the remaining parmesan cheese, and bake at 425°F for 20 minutes or until golden brown and bubbly.
How to Serve Spinach and Artichoke Dip
This dip is incredibly versatile! Serve it hot with tortilla chips, crackers, or fresh vegetables. It’s perfect for dipping bread slices or even pita chips, offering a variety of textures and flavors to enjoy.
How to Store Spinach and Artichoke Dip
- Refrigerate: Store leftover dip in an airtight container in the fridge for up to 3 days.
- Reheat: To reheat, simply pop it in the microwave or oven until warmed through. The texture may thicken, so you can add a splash of milk to regain the creaminess.
FAQs About Spinach and Artichoke Dip
Can I use frozen spinach?
Yes, thawed and well-drained frozen spinach works as a substitute for fresh spinach.
Is there a substitute for cream cheese?
Greek yogurt or sour cream can work, but they may change the dip’s texture slightly.
Can I make this dip ahead of time?
Absolutely! Prepare the dip up to a day in advance, refrigerate it, and bake it right before serving.
The Best Spinach and Artichoke Dip Recipe
Ingredients
- 1 teaspoon olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 10 oz fresh spinach rinsed, drained, and chopped
- 1 14 oz can artichoke hearts, chopped
- 1/2 cup milk
- 8 oz cream cheese softened
- a few dashes of Frank’s Red Hot Sauce
- 1 cup shredded or grated parmesan cheese divided
- salt and freshly ground black pepper
- tortilla chips crackers, veggies and more for dipping
- cooking spray
Instructions
- In a large saucepan, heat the oil over medium heat. Saute onions until soft, about 5 minutes.
- Add the garlic and saute for 1 minute more. Mix in the spinach & artichokes and heat through. Transfer to a bowl and set aside.
- Preheat oven to 425 degrees.
- Meanwhile, add milk to the saucepan and warm over low heat, being careful not to boil the milk. Whisk in the softened cream cheese.
- Mix the spinach mixture back into the milk mixture. Add 1/2 cup parmesan cheese, hot sauce, salt and pepper.
- Mix well and pour into a baking dish lightly greased with cooking spray.
- Top with remaining 1/2 cup parmesan cheese and bake for 20 minutes or until lightly browned and bubbly.