This spinach and artichoke dip recipe is a quick and easy appetizer to put together for your next party.
We take some help from the market by using frozen creamed spinach, instead of starting from scratch. Then we make it extra creamy and flavorful by adding cream cheese and spices.
Add in tender baby artichoke hearts and top the whole thing off with mozzarella and parmesan cheese. That’s it, super simple and delicious.
To make this spinach and artichoke dip you will need
12 ounce Package of Frozen Creamed Spinach, defrosted
4 ounces Cream Cheese, softened
¼ teaspoon Salt
¼ teaspoon Dried Oregano
¼ teaspoon Garlic Powder
Pinch of Crushed Red Pepper, optional
7 ounces Baby Artichoke Hearts (half of a 14 ounce can) drained, rinsed, patted dry and chopped
1 cup Shredded Mozzarella Cheese, divided
¼ cup Grated Parmesan Cheese, divided
Chips, Toasted Baguette Slices or Crackers for Serving
Prep work
There’s very little prep work for this spinach artichoke dip recipe. The artichokes being the most labor intensive. They need to be rinsed, drained, patted dry, and then chopped. So start with them first.
Artichokes
Rinse the artichokes to get rid of that canned taste. Drain them well. The best way to do this is to add them to a colander and run them under cold water. Turn them so the water is able to really get in there.
Then, place the artichokes, open end down on a plate or pan that’s lined with a couple of paper towels and let them continue draining.
Finally, chop the artichokes into small pieces and then pat them with paper towels to remove excess moisture. Alright, the artichokes are ready!
Preheat the oven to 350°F
Cook the creamed spinach
Cook the creamed spinach to package directions, but only enough to defrost it. Give it about half the suggested time on the package. We get the microwaveable kind, they’re super convenient.
Prepare the dip
- Add the softened cream cheese to a large bowl.
- Next, add the defrosted creamed spinach.
- Then add the chopped artichoke hearts
- Half of the mozzarella cheese (½ cup)
- Half the parmesan cheese (⅛ cup)
- Finally, add the spices: salt, dried oregano, garlic powder, and crushed red pepper (if using)
- Stir the dip well until everything is combined.
Bake the spinach artichoke dip
Add the creamed spinach and artichoke mixture to an oven safe bowl. Use a pie dish, gratin dish, or a small shallow casserole dish.
Top the dip with the remaining mozzarella and parmesan cheeses.
We like to place the dish on a baking sheet before putting it in the oven. This makes it easier (and safer) to remove from dish from the oven. Plus, if it bubbles over, the baking sheet will contain the mess.
Bake the spinach and artichoke dip for approximately 30 minutes, or until the cheese is melted and bubbly. Keep an eye on the dip after the first 20 minutes so you can gauge the remaining cooking time.
If you want to get the top a nice golden color, switch the oven to broil for just a minute, maybe less. If you decide to do this, make sure you turn on the oven light and do not leave the oven’s side.
This is important: The cheese will go from beautifully golden brown to burnt in no time. Once you turn on the broiler it will only take about 1 minute to start browning. As soon as the cheese reaches the desired color, remove the baking sheet from the oven.
Serve the spinach dip with tortilla chips, toasted baguette slices or crackers.
Looking for more easy and delicious appetizers? Check out these recipes:
Spinach and Artichoke Dip Recipe
Ingredients
- 4 oz. Cream Cheese softened
- 12 oz. Frozen Creamed Spinach defrosted
- 7 oz. Baby Artichoke Hearts half of a 14 oz. can, drained, rinsed, pat dry and chopped
- 1 cup Shredded Mozzarella Cheese divided
- ¼ cup Grated Parmesan Cheese divided
- ¼ tsp. Kosher Salt
- ¼ tsp. Dried Oregano
- ¼ tsp. Garlic Powder
- Pinch of Crushed Red Pepper optional
- Tortilla Chips Toasted Baguette Slices or Crackers for Serving
Instructions
- Preheat the oven to 350°F
- Add the cream cheese to a large bowl.
- Cook the creamed spinach to package directions, but just enough to defrost. Give it about half the suggested time.
- Add the cooked creamed spinach, to the cream cheese. Then add the chopped artichoke hearts, half the mozzarella cheese, half the Parmesan cheese, salt, dried oregano, garlic powder, and crushed red pepper, if using. Stir well until combined.
- Add the creamed spinach and artichoke mixture to an oven safe bowl, like a pie dish, gratin dish, or small, shallow casserole dish.
- Top the spinach and artichoke dip with the remaining mozzarella and Parmesan cheeses.
- Place the dish on a baking sheet. This will make it easier (and safer) to remove from dish from the oven. Plus, if it bubbles over, the baking sheet will contain the mess.
- Bake the spinach and artichoke dip for approximately 30 minutes or until the cheese is melted and bubbly. Keep an eye on it after the first 20 minutes.
- If desired, switch the oven to broil to get the cheese nice and golden brown. If you decide to do this, make sure you turn on the oven light and do not leave the oven’s side. This is important; the cheese will go from beautifully golden brown to burnt in no time. Once you turn on the broiler it will only take about 1 minute. As soon as the cheese reaches the desired color, remove the baking sheet from the oven.
- Serve the spinach and artichoke dip with tortilla chips, toasted baguette slices or crackers.
