Hot Spinach and Artichoke Dip
This Hot Spinach and Artichoke Dip is a perennial favorite! It’s a perfect party appetizer or game day treat. I recently served it to my book club and it was decimated! Seriously, it’s crazy delicious!!!
A few years ago it seems like there weren’t many options when it came to spinach dip. Fast forward a few decades and there are many versions of this appetizer including my Spinach Artichoke Dip Recipe.
Hot Spinach and Artichoke Dip
It was way back in the early ’80s when I had my first taste of a hot artichoke dip. Our hostess wouldn’t reveal the ingredients but had us sample her creation and try to guess the mystery recipe, which was artichokes! This version still contains the key components of that original dip: artichokes, Parmesan cheese, and mayonnaise. But this one has a few secret ingredients that push the flavor over the top! It’s no ordinary spinach dip.
Spinach Artichoke Dip Recipe
I took this spinach and artichoke dip to a holiday gathering, and the biggest fan was Mr. Skinny Chick. He hovered over the dish and wouldn’t let me toss any dregs that remained in the dish. He was thrilled to have his own little appetizer for the next few nights before dinner. Sometimes he’s SO easy to please. Then I made it for my book club this December. My group of friends (and serious taste testers) recognized this was no ordinary spinach artichoke dip. Read on to hear my additons!
How to Make Spinach Dip
My version of spinach dip is amped up with red pepper flakes, garlic powder, Worcestershire sauce and some shredded Mozzarella for a little gooey cheese action. Plus, cream cheese is added to the usual mayonnaise to add another creamy dimension.
The recipes from the 80s didn’t use marinated artichoke hearts, but the additional seasonings add more depth to the flavors. Make sure to drain them well to avoid a greasy dip.
As with many spinach dip recipes, a box of frozen chopped spinach is used. It must be defrosted, then squeezed very dry. I used to use a potato ricer, but the head dishwasher complained about cleaning it. Now I’ll press it into a colander, then finish squeezing out any excess liquid with my clean hands.
The cream cheese must be at room temperature since it is beaten until light and fluffy. Then the mayonnaise is mixed in followed by all the rest of the ingredients.
PRO-Tip: The Worcestershire sauce adds umami, so don’t skip this flavor-enhancing ingredient. It’s one of the twists on the usual spinach artichoke dip that makes this one stand out.
Be sure to taste your dip before baking and add more salt to taste if needed. It will depend on your palate and the sodium in your artichoke hearts and other ingredients.
This spinach and artichoke dip is perfect fare for any gathering, especially when you’re parked in front of the TV watching your favorite team on Super Bowl Sunday!
Frequently Asked Questions
Can You Freeze Spinach Artichoke Dip?
I haven’t tested it, but if kept in an airtight container, this dip should freeze well up to a month. You can also make a gourmet grilled cheese sandwich by spreading a nice layer of dip between two slices of buttered bread and toasting on the stovetop. Add a slice of cheese to make it extra gooey!
What to Serve with Spinach Dip?
I prefer to serve this dip with sturdy crackers or toasts. You can easily slice up a baguette, brush each side lightly with olive oil, and toast. Chunks of bread and tortilla chips are other tasty alternatives.
If you or your guests are watching their carbs, use hardy vegetables sliced in shapes conducive to scooping. Carrots, celery, and cucumbers would all work well.
How Long Can You Keep Spinach Artichoke Dip?
Like most foods, about 3-4 days is the maximum lifespan for leftovers. Make sure the dip has not been at room temperature longer than 2 hours to avoid potential foodborne illnesses. Cover with plastic wrap or foil before refrigerating.
You may need these supplies to make this spinach and artichoke dip recipe:
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Ingredients for Spinach Artichoke Dip
We’ve all had that yummy spinach and artichoke dip that is made with just a handful of ingredients. It’s delicious, but adding a few extra ingredients makes this spinach and artichoke dip recipe stand out from all the rest!
- Cream cheese
- Mayonnaise, use full fat. I prefer Hellmann’s
- Frozen chopped spinach, thawed and squeezed dry
- Marinated artichoke hearts, a large jar
- Green onions
- Grated Parmesan, the real stuff, not from a green can
- Shredded Mozzarella
- Crushed red pepper flakes, add more or less to taste
- Garlic powder
- Worcestershire sauce, a key ingredient
- 8 ounces cream cheese, at room temperature
- 2 cups mayonnaise
- 1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 large jar marinated artichoke hearts, drained, chopped and any tough leaves removed (about 1 1/2 cups)
- 2 green onions, sliced thin
- 1/2 cup grated Parmesan
- 1 cup shredded Mozzarella cheese, plus more to sprinkle on top after baking
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- Dash of Worcestershire sauce
- Salt to taste (taste mixture, then add 1/4 teaspoon if salt is needed)
- Preheat oven to 350º.
- In a large bowl, beat cream cheese till fluffy. Add mayonnaise and beat till smooth. Add the rest of the ingredients and mix till spinach is well incorporated. Pour dip into a greased pie plate or gratin dish.
- Bake for 30 minutes or till top is golden and bubbly. Sprinkle on a handful or so more of mozzarella and place back in the oven until the cheese melts.
- Serve warm with crackers.
Amount Per Serving: Calories: 433Total Fat: 44gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 51mgSodium: 580mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 6g