Spinach Artichoke Dip is easy to make, great with any type of chip, and is here just in time for football season! This is the best and quickest spinach artichoke dip I have ever made and I hope you can say the same!
Hot or Cold? That is the question!
Spinach artichoke dip should not be controversial at all whether you like it served hot or even cold. Personally...I don't care much for a cold dip. Also, the cold dip version takes more time since it sits in the fridge to cool for hours. BUT, I've seen the dip served cold in a hallowed sourdough bread before and that's something I would dive into. If anything is served with sourdough, sign me up!
The cold versions can be fun to make if you wanted to add more ingredients to the dip as well. Often, you'll see water chestnuts added it. It's also an easier way to make it Gluten Free, because you can use cold vegetables like carrots and celery for dipping.
But for a warm, tasty, tailgating appetizer... serving HOT is the way to go!
What to Dip with?
My go-to's are tortilla chips, crostini's, pita chips, or wait for it.... Fritos! Yes, Fritos! Honestly, it's all about preference. We've even served it on crackers, as a stuffing in raviolis, or as a topping to pasta dishes. And sometimes, it's about what's on sale or available! Cooking commercially for so many years, I learned that it was hard to please EVERYONE. So go with the chip/tortilla that YOU love!
Good new is...with this dip on the table, everyone is happy!
Using Quality Ingredients
If using frozen spinach turns you off, by all means use fresh spinach! The purpose of this recipe is, "easy". But if you have fresh spinach on hand, let's use it! Fresh spinach will make it taste even that much better!
People think "fresh" is better. It's true in most cases...but with artichokes is a different ball game! Use canned artichoke hearts; they've got a tangier flavor and better texture than
the frozen ones. And using fresh ones would add many more steps to this recipe.
Helpful Supplies and Equipment
- Knives I love - 40% off Flint and Flame using code ChefTim40
- Baking Dish - 9x9
Ingredients You'll Need for Spinach Artichoke Dip
- 16 oz Bag of Frozen Spinach (or fresh)
- ⅓ Sweet Onion (diced)
- 14 oz Can of Artichokes (diced)
- ½ Cup Mozzarella Cheese (shredded)
- ¾ Cup Parmesan Cheese (shredded)
- 2 tablespoon Butter
- 1 teaspoon Garlic
- 1 teaspoon Pepper
- 1 ½ Cup Heavy Cream
- 6 oz Whipped Cream Cheese
Detailed Instructions for Spinach Artichoke Dip
Step 1 : Preheat oven to 350℉.
Step 2 : If using frozen spinach: Place on cooking sheet in oven for 6-8 minutes to thaw and release access liquid. Pat dry when done.
Step 3 : Dice up onion and artichokes. Shred cheese and place all to the side.
Step 4 : Place diced onion and butter in stock pot and cook until onion has softened.
Step 5 : Add in artichokes, garlic, pepper, heavy cream and cream cheese into the stock pot and stir well. Cook over medium low heat for 3-5 minutes until everything gets completely incorporated together.
Step 6 : Add in spinach, ½ of your mozzarella cheese and ½ of your parmesan cheese. Stir again.
Step 7 : In your baking dish, add mixture from stock pot and top with remaining cheese. Place on a backing sheet for even cooking. Cook for 15-20 minutes until you see cheese browning on top.
Step 8 : Serve hot with tortilla chips, naan bread, baguette rounds, or raw vegetables. Enjoy!
Video of Recipe
More Appetizers
Recipe
Spinach Artichoke Dip
Equipment
- Oven
- Glass Baking Dish (I use a 9 x 9)
- Medium Stock Pot
- Cooking Sheet
Ingredients
- 16 oz Bag of Frozen Spinach or fresh
- ⅓ Sweet Onion diced
- 14 oz Can of Artichokes diced
- ½ Cup Mozzarella Cheese shredded
- ¾ Cup Parmesan Cheese shredded
- 2 tablespoon Butter
- 1 teaspoon Garlic
- 1 teaspoon Pepper
- 1 ½ Cup Heavy Cream
- 6 oz Whipped Cream Cheese
Instructions
- Preheat oven to 350℉.
- If using frozen spinach: Place on cooking sheet in oven for 6-8 minutes to thaw and release access liquid. Pat dry when done.
- Dice up onion and artichokes. Shred cheese and place all to the side.
- Place diced onion and butter in stock pot and cook until onion has softened.
- Add in artichokes, garlic, pepper, heavy cream and cream cheese into the stock pot and stir well. Cook over medium low heat for 3-5 minutes until everything gets completely incorporated together.
- Add in spinach, ½ of your mozzarella cheese and ½ of your parmesan cheese. Stir again.
- In your baking dish, add mixture from stock pot and top with remaining cheese. Cook for 15-20 minutes until you see cheese browning on top.
- Serve hot with tortilla chips, naan bread, baguette rounds, or raw vegetables. Enjoy!
Nutrition
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Chef Tim Clowers says
Easy and delicious
Erin C says
This was so easy to put together! I appreciate the recipe!
Chef Tim Clowers says
Absolute one of the best dips I have ever made and its fantastic