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!!!
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.
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. Fast forward a few decades and there are many versions of this appetizer including this Hot Spinach and Artichoke Dip. It still contains the key components of that original dip: artichokes, Parmesan cheese, and mayonnaise.
Spinach Artichoke Dip – Perfect Party Fare
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 appy for the next few nights before dinner. Sometimes he’s SO easy to please.
How to Make Spinach Artichoke Dip
My version 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 dimension.
The recipes from the 80s didn’t use marinated artichoke hearts, but the additional seasonings add more depth to the flavors.
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.
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!
You may need these supplies to make this spinach and artichoke dip recipe:
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- 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: 433 Total Fat: 44g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 30g Cholesterol: 51mg Sodium: 580mg Carbohydrates: 4g Net Carbohydrates: 0g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 6g