Cheesy, rich and hot Artichoke Spinach Dip is delicious and addictive. An informal appetizer served with toasted bread, crackers and crudite.
It’s classic. It’s comforting. And it is a party favorite.
I can’t believe I haven’t shared a dip recipe on the blog as yet, although I do have a few spreads, but a warm cheesy dip that I make often, just makes an appearance on the blog.
Entertaining to me has always been about fuss free, few dishes(not overwhelming your guests) and of course something for everyone. Although, there won’t be any entertaining this year or in the near future, there’s always just the two of you, your kids or just you.
This is what I call a quick appetizer cum meal to maximize your valuable family time.
HOW TO MAKE ARTICHOKE Spinach DIP:
This dip is a mix of sautéed sweet onions, roasted garlic, sour cream, cream cheese, mayo, cooked frozen spinach, parmesan cheese, fontina and seasonings. My secret ingredient is a little pickle in the dip to cut down all the creamy goodness. All of the ingredients get stirred together and spread into a baking dish or skillet. The finishing touch is another layer of crispy panko bread crumbs and cheese. Bake your Artichoke dip until it’s hot and melted, then add a sprinkling of chives and serve.
TIPS FOR Artichoke SPINACH DIP
- Use frozen spinach for the spinach dip, but remove all the water by squeezing the spinach between your fingers to remove the liquid.
- I use a blend of parmesan and fontina, gruyere is amazing too. The sour cream is important to cut down on the richness of the cheese
- Make it healthier: Feel free to substitute Greek yogurt in place of sour cream and use low fat cream cheese.
- Use canned artichokes for this Artichoke Dip that’s soaked in oil, chop it in 1/2 inch pieces so it spreads evenly throughout the dip.
Tips on how to make this Artichoke Spinach Dip
You can make spinach artichoke dip up to 1 day ahead of time. Don’t bake it and store it in the refrigerator until ready to bake. Allow it to sit on the counter for about 30 minutes and come to room temperature before baking.
Freeze the spinach artichoke dip before or after baking. If baked, allow it to cool completely before wrapping in plastic wrap and aluminum foil and freezing for up to 3 months. Allow to thaw completely before baking or reheating.
- 1 tbsp olive oil
- 1 onion, diced
- 1 whole roasted garlic, crushed
- 1 can artichoke hearts
- 1 cup lb frozen spinach defrosted and excess liquid squeezed removed
- ¼ cup mayonnaise
- ¼ cream cheese
- ⅓ cup sour cream
- ⅓ cup grated fontina or gruyere
- ½ cup parmesan (1/4 +1/4)
- lemon zest
- ½ tsp salt
- 1 tsp fresh pepper
- ⅓ tsp white chili powder
- 2 tbsp olive oil
- 2 Tbs. Panko breadcrumbs
- Crositni
- cracker
- Crudites
- Preheat oven to 350°F.
- Warm 1 tablespoon olive oil in a medium skillet over medium heat. Add the onion and saute until soft and translucent. Remove from heat.
- Chop up the artichoke hearts, add it in a large bowl along with spinach. Add mayo, cream cheese, sour cream, fontina and ¼ parmesan, lemon zest, salt, pepper. Mix very well.
- Transfer the dip to an oven proof container or baking dish. In a small bowl combine the Panko breadcrumbs and the remaining olive oil. Sprinkle the breadcrumb mixture over the artichoke dip and bake for about 20 to 25 minutes or until the top is golden brown and bubbling.
- While the dip is baking, make the crostini to serve alongside. Slice the baguette into ½” slices. Brush with the remaining olive oil and place on a parchment lined baking sheet. Bake in the same oven as the dip for about 10 minutes or until golden brown and crunchy.
- Serve the spinach and artichoke dip warm along with a handful of the crostini, crudite, cracker and pickles.
If you are looking for some appetizers: here are my favorites.
If you make this easy Spinach Artichoke dip, make sure to tag me on social media at #foodfashionparty.
