I remember sneaking into the kitchen as a kid when my mom was prepping for parties. The aroma of warm cheese and savory spices always filled the air, and I knew she was making her famous spinach artichoke dip. I’d dip a chip (or two!) when she wasn’t looking, savoring the creamy, cheesy goodness.
That dip was always the star of the show, disappearing faster than anything else on the table. It was a comforting, familiar taste that signaled fun and togetherness. To this day, that scent brings back so many happy memories, and it’s a tradition I continue with my own family. It’s so easy to recreate that restaurant taste; it reminds me of the Butterfinger pie recipe my aunt used to make!
This recipe is my attempt to recapture that magic, and I think you’ll find it’s just as delicious (and maybe even a little easier!) than the original. It’s the perfect appetizer for any occasion, and it’s sure to be a crowd-pleaser.
Why you’ll love this Spinach Artichoke Dip
- This spinach artichoke dip is incredibly easy to make, requiring minimal prep time and effort.
- It’s the perfect appetizer for any occasion, from casual get-togethers to more formal parties.
- The creamy, cheesy flavor of this spinach artichoke dip is simply irresistible, making it a guaranteed crowd-pleaser.
- You can easily customize this dip to your liking by adding different cheeses, spices, or even a splash of hot sauce for extra heat.
- This recipe uses simple, readily available ingredients, so you can whip it up anytime you’re craving a warm and comforting dip.
- Serve with tortilla chips, vegetable crudités, or toasted baguette slices for a versatile appetizer option that everyone will enjoy.
Ingredients
- 1 (10 ounce) package frozen spinach, thawed and squeezed dry
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup grated Parmesan cheese, divided
- 1/2 cup grated Monterey Jack cheese
- 1/4 cup grated mozzarella cheese
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Tortilla chips, for serving
- Vegetable crudités, for serving
Directions
Step 1
Spinach artichoke dip makes every moment feel energetic. Preheat oven to 350°F (175°C). Lightly grease a 9-inch baking dish.
Step 2
In a large bowl, combine the squeezed spinach, chopped artichoke hearts, mayonnaise, sour cream, 3/4 cup of the Parmesan cheese, Monterey Jack cheese, mozzarella cheese, minced garlic, and red pepper flakes (if using). Season with salt and pepper to taste. Mix well until all ingredients are evenly distributed.
Step 3
Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/4 cup Parmesan cheese evenly over the top.
Step 4
Bake for 20-25 minutes, or until the spinach artichoke dip is hot, bubbly, and the cheese on top is melted and lightly golden brown.
Step 5
Remove from oven and let cool slightly before serving. Serve warm with tortilla chips and vegetable crudités.
Variations, pairings, and serving ideas
Variations
Looking to mix things up a bit? Try adding a different type of cheese to your spinach artichoke dip. A little bit of Gruyere or provolone can add a nutty, sophisticated flavor.
For a spicier kick, add a diced jalapeño or a dash of your favorite hot sauce. You could also incorporate some caramelized onions for a sweeter, more complex taste.
Consider adding some cooked chicken or turkey sausage for a heartier version. This will transform it into a more substantial dish that can even be served as a light meal.
Pairings
Spinach artichoke dip is a versatile appetizer that pairs well with a variety of different dippers. Tortilla chips are a classic choice, but don’t be afraid to get creative.
Try serving it with toasted baguette slices, pita bread, or even sturdy crackers. For a healthier option, offer a selection of fresh vegetable crudités like carrots, celery, and bell peppers.
And for an elegant twist, try pairing it with a crisp white grape juice. If you’re looking for more inspiration, CookReel has some fantastic recipe ideas, like this honey lime chicken recipe that would be a delightful addition to any spread. Check it out here for some culinary inspiration!
Serving ideas
Presentation is key when serving spinach artichoke dip. Transfer the dip to a pretty serving dish and garnish with a sprinkle of fresh parsley or a drizzle of olive oil.
Serve it warm straight from the oven, or keep it warm in a slow cooker or chafing dish for longer gatherings. Surround the dip with an array of colorful dippers for an inviting presentation.
Consider serving it in a bread bowl for a fun and interactive appetizer. Hollow out a round loaf of bread and fill it with the warm dip. Guests can then tear off pieces of the bread to dip into the creamy filling.
Storage and make-ahead tips
Storage
Leftover spinach artichoke dip can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to let it cool completely before storing to prevent condensation.
When reheating, you can use either the oven or the microwave. If using the oven, bake at 350°F (175°C) until heated through. In the microwave, heat in short intervals, stirring in between, to avoid overheating and drying out.
While freezing is not recommended due to potential changes in texture, you can store the baked dip in freezer bags for up to one month. Thaw completely in the refrigerator before reheating.
Make-ahead
This spinach artichoke dip is a great make-ahead appetizer, perfect for busy hosts. You can prepare the dip up to 24 hours in advance and store it in the refrigerator until ready to bake.
When ready to bake, simply transfer the dip to a baking dish, sprinkle with the remaining Parmesan cheese, and bake as directed. Adding a few extra minutes to the baking time may be necessary if starting from a cold temperature.
For an even quicker option, you can prepare all the ingredients and store them separately in airtight containers. Combine them just before baking for a freshly made dip.
Common mistakes when making Spinach Artichoke Dip
- Not squeezing enough moisture out of the spinach: This can result in a watery dip. Be sure to thoroughly squeeze the spinach dry after thawing it.
- Overbaking the dip: Overbaking can dry out the dip and make the cheese tough. Bake until the cheese is melted and bubbly, but not browned.
- Using low-fat mayonnaise or sour cream: Using full-fat versions will result in a richer, creamier dip.
- Not seasoning properly: Don’t be afraid to season generously with salt and pepper to enhance the flavors of the other ingredients.
- Serving the dip cold: Spinach artichoke dip is best served warm, so be sure to heat it through before serving.
Final notes
This spinach artichoke dip is more than just an appetizer; it’s a taste of comfort, a reminder of good times, and a guaranteed crowd-pleaser. Whether you’re hosting a party or simply craving a warm and cheesy treat, this recipe is sure to hit the spot.
Don’t be afraid to experiment with different cheeses, spices, and dippers to create your own signature version. The possibilities are endless!
So go ahead, gather your ingredients, and get ready to enjoy the best spinach artichoke dip you’ve ever tasted. Happy dipping!
Loved this Spinach Artichoke Dip? Try these next
Spinach Artichoke Dip
Craving that creamy, cheesy, oh-so-good Spinach Artichoke Dip from Houston’s? Now you can make it at home! This copycat recipe is incredibly easy and delivers the same restaurant-quality flavor. Perfect for parties, game nights, or just a cozy night in.
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
- 1 (10 ounce) package frozen spinach, thawed and squeezed dry
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup grated Parmesan cheese, divided
- 1/2 cup grated Monterey Jack cheese
- 1/4 cup grated mozzarella cheese
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Tortilla chips, for serving
- Vegetable crudités, for serving
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch baking dish.
- In a large bowl, combine the squeezed spinach, chopped artichoke hearts, mayonnaise, sour cream, 3/4 cup of the Parmesan cheese, Monterey Jack cheese, mozzarella cheese, minced garlic, and red pepper flakes (if using). Season with salt and pepper to taste. Mix well until all ingredients are evenly distributed.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/4 cup Parmesan cheese evenly over the top.
- Bake for 20-25 minutes, or until the dip is hot, bubbly, and the cheese on top is melted and lightly golden brown.
- Remove from oven and let cool slightly before serving. Serve warm with tortilla chips and vegetable crudités.
Notes
For a richer flavor, use full-fat mayonnaise and sour cream. You can also add a splash of hot sauce for extra heat. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of dip
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg