Description
This warm and melty spinach artichoke dip is the ultimate party appetizer! It’s baked golden and bubbly in the oven, and delicious served with tortilla chips, toasted bread slices, or crackers.
Ingredients
- 1 tablespoon (14g) butter (salted or unsalted)
- 1 cup white onion, chopped
- 3 cloves garlic, minced
- 8 ounces (226g) full-fat cream cheese, room temperature
- 1 cup (8oz/226g) full-fat sour cream
- ½ cup (113g) mayonnaise
- 10 ounces (283g) chopped frozen spinach, thawed, drained and squeezed dry
- 8 ounces (226g) canned water chestnuts, drained and chopped (optional)
- 14 ounces (390g) canned artichoke hearts, quartered, drained and chopped
- 1 cup (112g) shredded mozzarella cheese, divided
- 1/2 cup (60g) grated parmesan cheese, divided
- 1 teaspoon (5g) salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 350°F. Coat an 11×7” baking dish with cooking spray.
- In a large skillet over medium heat, melt the butter and add the chopped onions and garlic. Sauté for 5-7 minutes until tender.
- Add the cream cheese, sour cream and mayonnaise to a large bowl. Using a hand mixer, beat until well combined. It is ok if it is a little lumpy.
- Next add the sauteed onions and garlic, drained spinach, chopped water chestnuts, artichokes, ½ cup of mozzarella and ¼ cup of the Parmesan cheese, salt and pepper and fold in with a silicone spatula.
- Pour the dip into the prepared baking dish and top with the remaining mozzarella and parmesan.
- Bake at 350°F for 25-30 minutes or until lightly browned and bubbling around the edges. If the top is browning too much, cover with aluminum foil and continue baking until the time is up. If you’d like the top to be more brown, you can pop it under the broiler for 2-3 minutes.
- Serve warm with toasted baguette slices, crackers or tortilla chips.
Notes
Storeage, Prep, Leftovers
- Storage: Store leftover dip tightly covered in the fridge for up to 5 days. Reheat in a 350 degree oven, covered, until warmed through. Using the microwave may cause the dip to separate and become greasy.
- Make-ahead. To prep this artichoke dip the day before, assemble the ingredients in the baking dish as directed. Cover and refrigerate the dip overnight. The following day, take the dip out 30 minutes ahead of time to take the chill off before baking.
- Reheat. I highly recommend reheating leftover spinach artichoke dip in the oven. Bake it under foil at 350ºF until it’s warmed through. Avoid reheating this dip in the microwave as it can split and turn greasy.
- To prepare in a slow cooker: Prepare as directed, but add all ingredients to a 3-4 quart slow cooker and cook on high for 1 ½ to 2 hours, or on low 2 to 4 hours until bubbly. Every slow cooker will cook differently so keep an eye on it. Add the remaining parmesan and mozzarella, place lid back on and continue cooking until cheese is melted, about 15 more minutes.
Ingredient Notes
- It’s very important to squeeze all of the excess liquid out of the spinach, leaving water in the spinach will make your dip soggy.
- The water chestnuts are completely optional for added texture and crunch. If you don’t like them, or want a smoother dip, simply omit them.
- Serve with: This dip is great with Triscuit crackers, sturdy tortilla chips, toasted baguette slices, pita chips, bagel chips, or veggies like celery and carrot.