Spinach Artichoke Dip
Spinach Artichoke Dip, she is the queen of the all dips. Don’t let anyone put you down for being a spinach artichoke dip lover, it’s just so creamy, cheesy and delicious. Like most things I eat/create, this has a bit of extra spice in it. This dip is one of the appetizers that you can prep last minute or even if you’re a beginner in the kitchen. It’s also very forgiving, so if you are missing something, it’s not a big deal
What ingredients are a must have for spinach artichoke dip?
Cream cheese is the main ingredient in this dip. It makes it thick, rich and creamy and the sour cream in here helps thin out the dip.
The type of spinach you use is totally up to you, I’ve made it various ways. In this recipe, I wilt fresh spinach by adding all of spinach in a large colander and pouring boiling water all over it. Then, I squeeze all of the water out and chop it up. If you want to use fresh spinach, you can also sauté it or blanch it in boiling water, then squeeze out extra water. You can also use frozen and thawed spinach (also removing extra water).
Using canned artichokes in brine, gives this app that light tangy flavor, so using fresh artichoke would change the flavor for sure. It would also take much longer (and cost more) to prep fresh artichokes. The canned version is easy and cheap!
Cheese, cheese and more cheese!
So there is a total of 3 different kinds of cheese in my recipe for spinach artichoke dip. That does mean you can’t add more! I included cream cheese (a must), mozzarella cheese, and feta cheese. The feta adds such a delicious salty bite. Some different cheeses to experiment and elevate this dip could be:
- Goat cheese could add a really lovely tart, earthiness
- Smoked Gouda for a rich, nutty, and smokey addition
- Parmigiano Reggiano to add some sharpness
What can I eat spinach artichoke dip with?
These toasted pita triangles are my favorite because they get crispy and chewy in the oven. I also love this dip with sliced baguette, you can toast them or not, both are delicious. An easy option could be tortilla chips or even the store bought pita chips.
Spinach Artichoke Dip
DifficultyEasy
Servings12
Prep time20 minutes
Cook time20 minutes
Total time40 minutes
I like to think spinach artichoke dip is a universal favorite amongst society. It’s versatile, easy, and budget friendly. This is the perfect appetizer to bring to any party. It’s also super customizable from the ingredients in the dip and what you eat it with.
This is definitely not for my lactose intolerant friends! This dip would also go great with tortilla chips, pita chips or even sliced baguette.
Ingredients
For the Dip
- 16 Oz Spinach
- 8 Oz Cream Cheese
- 1/2 Cup Sour Cream
- 1 1/4 Cup Mozzarella Cheese
- 1 Cup Crumbled Feta
- 14 Oz Canned Artichoke Quarters
- 6 Cloves Garlic
- 1 Tbsp Crushed Red Pepper
- Salt
- Pepper
For the Pita
- 4 Pitas
- 1 Tbsp Olive Oil
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Paprika
- Salt
- Pepper
Instructions
For the Dip
- 1
Preheat the oven to 400 F.
- 2
Place all of the raw spinach in a colander. Boil water in a kettle, then pour it all over the raw spinach (in a sink). Once the spinach is all wilted, rinse it with cold water. Squeeze all of the water out of the spinach and roughly chop.
- 3
Rinse and drain the can of artichokes. Then chop into chunks.
- 4
In a large bowl, add in the softened cream cheese, sour cream, mozzarella cheese, feta cheese and combine with the wooden spoon or whisk.
- 5
Add in the chopped garlic, rep pepper flakes, salt and pepper.
- 6
Combine the cream cheese mixture with the spinach and artichoke.
- 7
Place the dip in a greased cast iron skillet. Top with extra mozzarella cheese.
- 8
Place in the heated oven for around 20-25 minutes (or until bubbly and slightly golden).
For the Pita
- 1
Cut the pita into 6 triangles each.
- 2
Coat in olive oil, salt, pepper, garlic powder, and paprika.
- 3
Place on the top rack of the oven for 7-10 minutes, flipping halfway.
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