Spinach Artichoke Dip

Spinach Artichoke Dip

Spinach Artichoke Dip has become a staple for game days, get-togethers, and gatherings. It’s the kind of dish you can prepare ahead of time, refrigerate, and pop into the oven when you get to your event. Even if you arrive with it hot, it travels well and holds its texture.

One of the great things about this recipe is its adaptability to different dipping options. Pita bread, Crostinis, tortilla chips, or vegetable sticks like celery and carrots can be used. That versatility makes it a hit for people who like a bit of crunch or those looking for a low-carb option. Another bonus? It’s simple enough to whip together without much fuss, so you can spend more time hosting or mingling.

Main Ingredients:

Fresh Spinach: Fresh spinach gives the dip a vibrant green color and amazing flavor. When sautéed, it wilts down significantly, so don’t be surprised by how much you need at the start. 

Marinated Artichoke Hearts: Artichokes provide a wonderful texture and nuttiness. Since they are marinated, they will also add some acidity.

Cream Cheese: The base of dip, cream cheese gives the dish its signature creaminess. It binds everything together and adds that rich, indulgent texture.

Aged White Cheddar: This cheese adds depth and sharpness to balance the milder cream cheese. It melts beautifully, giving the dip a slightly gooey texture. The cheese on top will brown, forming a gratinee.

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Spinach Artichoke Dip

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Course: Appetizers

Servings

4-6

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

Cook Mode

Keep the screen on while I cook

Ingredients

• 1 tbsp + 1tsp olive oil

• 10 oz fresh spinach

• 1 tbsp garlic cloves, finely chopped

• 1/2 cup shallot, finely chopped

• 8 oz cream cheese

• 3 oz heavy cream

• ½ cup grated + ½ cup grated for topping
  aged white cheddar

• salt to taste

• pepper to taste

• 1/2 tsp dried oregano

• 1/4 tsp fresh rosemary, chopped

• 1 tbsp fresh parsley, chopped

• 2/3 cup marinated artichoke hearts,
  quartered

Method

• Prep the spinach: Heat a large pan over medium-high heat and add 1 tablespoon of olive oil. Sauté the spinach in batches if necessary, as fresh spinach takes up a lot of space but wilts down significantly. Cook until completely wilted, about 3 minutes per batch. Transfer the wilted spinach to a bowl to cool.
• Prepare the aromatics: Finely chop the garlic and shallot. In a separate pan over medium heat, add 1 tbsp of olive oil. Sauté the garlic and shallot for 4–5 minutes until translucent, being careful not to brown them.
• Squeeze and chop the spinach: Once the spinach has cooled, squeeze out any excess liquid and roughly chop. Set aside.
• Combine the base: Add the heavy cream, cream cheese, and oregano to the pan with the garlic and shallots. Stir until everything is heated through and well combined.
• Add the cheese: Stir in ½ cup of grated white cheddar until fully melted and incorporated.
• To finish the dip, Fold in the spinach, rosemary, parsley, and artichokes. Season with salt and pepper to taste.
• Bake: Pour the mixture into a 20-oz baking dish. Sprinkle the remaining ½ cups of grated white cheddar on top. Broil in the oven until brown and bubbly.

Field Notes

• If possible find fresh, mature spinach not baby spinach or frozen.
• RELEATED RECIPES: Crostinis