A golden-baked Easy Spinach Artichoke Dip that is abounding in flavor and overflowing in gooey goodness. Loaded with goat cheese, fresh mozzarella, and parmesan, this dip will prove to be the life of your party. And of course, the spinach and artichokes give it texture and depth of character. It'll have your guests begging for more.
Apparently, Spinach Artichoke Dip became popular in the US in the 1950's when families would sit and eat in front of the TV. It was quite convenient because they didn't need utensils, just chips, crusty bread, or veggies. Then it became a crowd-pleaser during parties or get-togethers, especially when gathered for game day.
How easy is this Easy Spinach Artichoke Dip Recipe to make? Super Easy! Everything goes into one bowl. Mix it. Throw it in a buttered casserole dish. Bake it for 30 minutes. And there you have it. An easy peasy appetizer that, I promise, will be gone in a matter of minutes.
How to make Spinach Artichoke Dip
The ingredients:
Frozen Spinach and Quartered Artichoke Hearts - Drain and squeeze all the liquid out of the thawed spinach and artichokes: This is the most important step in prepping the dish. It takes a little bit of time and effort, but it's well worth it in the end. Otherwise, you'll have a watery appetizer to serve.
Also, completely thaw the spinach before or it will hold on to the liquid and release it when cooking. Once the spinach is thawed, drain it in a wire mesh and use your hands to press out most of the liquid. Do the same with the canned artichokes.
Next, use cheesecloths to squeeze out the remaining liquid for both spinach and artichokes. You want them to be as dry as possible before mixing them with the other ingredients. Twist and squeeze them several times. Also, if you don't have a cheesecloth, you can easily use a good amount of heavy-duty paper towels pressing while rolling. I've done this on many occasions, and it works just as well.
Chop the artichokes into good size chunks.
The Cheeses - Goat Cheese, Fresh Grated Mozzarella and Parmesan
Goat Cheese. Many recipes for Spinach Artichoke Dip call for cream cheese but I love goat cheese and chose it because of the mildly tangy aspect it brings to the dish. It still has a smooth creamy texture but does seem to hold up better when heated.
Fresh Mozzarella. When choosing mozzarella, don't grab the pre-grated kind which has a coating. It's supposed to prevent clumping but also does not melt well during cooking. Go for the fresh pillowy ball that is located in the gourmet cheese section of your grocery store. It has a soft, buttery texture with a mild and delicate flavor that pairs well with the other cheeses.
The grating is a little more difficult because of how soft it is so be careful and watch your fingers when sliding it down the grate.
Parmesan Cheese. Don't reach for the green can on the shelf of your grocery store or the pre-grated ones either. You can buy a wedge that is pre-packaged or ask the deli section to cut you off one from their block. For the freshest flavor, grate the parmesan cheese right before using it.
Also, instead of throwing out the rind, freeze it in a ziplock bag and use it in soups, stews, or sauces to enhance their flavors.
Sour Cream instead of Mayo - Many of the Spinach Artichoke Dip Recipes out there contain mayonnaise which adds a good amount of calories and more fat to the dish. I went with sour cream which doesn't take away any flavor from the finished dish and still gives a creamy outcome.
Seasonings: Garlic Salt, Kosher Salt, and Black Pepper - These seasonings are simple yet contribute to the depth of flavor in this Spinach Artichoke Dip Recipe. And it doesn't take a lot. Β½ teaspoon of garlic salt, one teaspoon of kosher salt, and Β½ teaspoon black pepper. Any more than that would overpower the dish.
Chopped Garlic - Last but certainly not least is chopped garlic. It gives a somewhat subtle depth of garlic taste to the dip. It's just enough to be noticed, but not too much to take over.
Mixing all the ingredients
One of the beautiful things about this Dip Recipe is all the ingredients are added to one mixing bowl. There are no other steps when preparing the recipe. I told you it was easy. I start with a wooden spoon when mixing but end up getting my hands messy in the mix.
I then spoon the mixture into a buttered casserole dish which is now ready for the oven.
How long to bake this appetizer?
This casserole dish goes into a 350°F oven for 30 minutes to make one of the best Hot Spinach Artichoke dips ever.
Pull out the Spinach Artichoke Dip and sprinkle about Β½ cup of grated mozzarella. It goes back into the oven. This time is under a broiler but only for two or three minutes, just long enough for the cheese to bubble and slightly brown.
Is this Easy Spinach Artichoke Dip Keto-friendly?
It is absolutely Keto-friendly. Just serve it with any cut-up raw vegetables like carrots, celery, bell peppers, cauliflower, etc.
Can you make this ahead of time?
Yes. The beauty of this dish is that it can be made a day or two ahead of time. Mix everything together, cover with foil, but don't bake. Store it in the refrigerator until ready to serve. Pull it from the fridge and bake it as the recipe calls for.
You also can freeze this dip. Mix everything together and spoon it into a freezer-safe container or bag and store in the freezer for up to 2 months. Pull it from the freezer and put it in the refrigerator to thaw a day ahead of time. Stir well. Follow the same instructions for baking.
How long will the baked dip last in the fridge?
Once this Easy Spinach Artichoke Dip has been baked will last up to 5 days in the refrigerator.
What can you serve with the dip?
There are so many wonderful options to serve with this dip.
- Corn Tortilla Chips (I grab a bag of blue corn chips.)
- Toasted Bagettes
- Pita Bread
- Raw Carrots
- Raw Celery Sticks
- Bell Peppers
One thing to note about this Easy Spinach Artichoke Dip, it's best served warm. When you pull it out of the oven, let it sit for about five minutes so it doesn't scorch anyone's mouth. And then let everyone dig in.
I have a very similar recipe like this one where I stuff chicken breasts. If you love Spinach Artichoke Dip, you'll love it in my Stuffed Chicken Breasts.
If this Recipe makes your mouth water, you must check out these other appetizers as well:
Bacon-Wrapped Stuffed Jalapeños
Cheesy Bacon-Wrapped Breadsticks
Please follow me on Pinterest - Linger.
PrintEasy Spinach Artichoke Dip Recipe
A golded baked Spinach Artichoke Dip Recipe that is abounding in flavor and overflowing in gooey goodness. Loaded with goat cheese, fresh mozzarella, and parmesan, this dip will prove to be the life of your party.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Total Time: 47 minutes
- Yield: 10 servings 1x
- Category: Dips
- Method: Oven
- Cuisine: American
Ingredients
- 10 ounces Frozen Spinach
- 14-ounce can Quarter Artichoke Hearts in Water
- 3 large Garlic Cloves, chopped
- 4 ounces Fresh Grated Parmesan Cheese (1 Β½ cups)
- 10 ounces Fresh Grated Mozzarella Cheese (2 Β½ cups), divided
- 10 ounces Goat Cheese, crumbled
- Β½ teaspoon Garlic Salt
- 1 teaspoon Kosher Salt
- Β½ teaspoon Black Pepper
- 3 tablespoons Soften Butter, divided
- 1 cup Sour Cream
Instructions
- Heat the oven to 350°F.
- Thaw the 10-ounce package of frozen spinach completely.
- Drain both the spinach and the 14-ounce can of artichokes in two-wire mesh strainers. Press out as much liquid as possible.
- Chop the artichokes into coarse pieces.
- Using a cheesecloth, squeeze by twisting until all the remaining liquid is out of the spinach and artichokes making sure they are very dry.
- In a large mixing bowl, combine the spinach and artichokes, 3 large chopped garlic cloves, 1 Β½ cups grated parmesan cheese, 2 cups grated mozzarella cheese, 10 ounces crumbled goat cheese, Β½ teaspoon garlic salt, Β½ teaspoon onion salt, Β½ teaspoon kosher salt and ΒΌ teaspoon freshly ground black pepper, 2 tablespoons softened butter, and 1 cup sour cream.
- Grease a 1 Β½ cup casserole dish with the remaining 1 tablespoon of butter.
- Spoon the spinach artichoke mixture into the dish.
- Bake for 30 minutes.
- Remove from oven and sprinkle with Β½ cup of grated mozzarella.
- Turn the oven to broil and return the spinach artichoke dip to the oven and broil for 2-3 minutes or until the cheese is bubbly and slightly brown.
- Let sit for 5 minutes and serve with chips, baguettes, raw vegetables, etc.
- ENJOY!!
Notes
- Completely thaw the spinach before you drain it or it will hold on to the liquid and release it when cooking. Once the spinach is thawed, drain it in a wire mesh and use your hands to press out most of the liquid. Do the same with the canned artichokes.
- Next, use cheesecloths to squeeze out the remaining liquid for both spinach and artichokes. You want them to be as dry as possible before mixing with the other ingredients. Twist and squeeze them several times. Also, if you don't have a cheesecloth, you can easily use a good amount of heavy-duty paper towels pressing while rolling. I've done this on many occasions, and it works just a good.
- When choosing mozzarella, don't grab the pre-grated kind which has a coating. It's supposed to prevent clumping but it does not melt well during cooking. Go for the fresh pillowy ball that is located in the gourmet cheese section of your grocery store.
- Don't reach for the green can on the shelf of your grocery store or the pre-grated ones either. You can buy a wedge that is pre-packaged or ask the deli section to cut you off one from their block. For the freshest flavor, grate the parmesan cheese right before using it.
- This recipe is Keto Friendly. Just serve it with any cut-up raw vegetables like carrots, celery, bell peppers, cauliflower, etc.
- This dish can be made a day or two ahead of time. Mix everything together, cover with foil, but don't bake. Store it in the refrigerator until ready to serve. Pull it from the fridge and bake it as the recipe calls for.
- You also can freeze this dip. Mix everything together and spoon it into a freezer-safe container or bag and store in the freezer for up to 2 months. Pull it from the freezer and put it in the refrigerator to thaw a day ahead of time. Stir well. Follow the same instructions for baking.
- Once the Spinach Artichoke Dip has been bake will last up to 5 days in the refrigerator.
Nutrition
- Serving Size: Β½ cup
- Calories: 513
- Sugar: 10 g
- Sodium: 2359 mg
- Fat: 23 g
- Saturated Fat: 15 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 10 g
- Protein: 30 g
- Cholesterol: 60 mg
Keywords: spinach artichoke dip recipe, spinach and artichoke dip, easy spinach artichoke dip, hot spinach artichoke dip, how to make spinach artichoke dip
Carrie Tyler says
This is one of my favorite appetizers of all time! I even have a variation that I stuff into zucchini boats. I love that you put goat cheese into this for a bit of tang! I will definitely being making this with goat cheese next weekend! Thanks, Kristy!
Carrie
★★★★★
Kristy Murray says
Hi Carrie. Awww. Thanks so much. Please let me know what you think of the recipe when you make it. Spinach Artichoke is always a hit at any football party. Enjoy!!
mimi rippee says
I just printed this! Such a great and simple dip but I've never made it, and I love it! Thanks!
Kristy Murray says
Hi Mimi. Thanks so much for your comment. I do love Spinach Artichoke dip as well. It seems to always hit the spot.
Eric says
You just got to love a cheesy spinach artichoke dip. The recipe looks amazing and.perfect for get togethers. Thanks for sharing.
★★★★★
Kristy Murray says
I do agree, Eric. It's one of the "go-to dips" that are always a hit. Thanks so much.
Kristy Murray says
Izzy - Thanks so much for sharing my recipe on your site.