Spinach Artichoke Dip Recipe
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Spinach Artichoke Dip is a staple appetizer anywhere, and this recipe from Whiskey in a Teacup is super creamy and delicious!
How many times have you seen people get CRAZY when the spinach artichoke dip comes out?! It’s a major hit at every party, and it couldn’t be any more simple to make. Frozen chopped spinach, canned artichokes, cream cheese, mozzarella, and parmesan cheese. Mix it together and pour into a dish! You can make it a few days ahead of time, and bake just before serving.
Spinach dip is always a winner at any party. Even the cold kind with soup mix and water chestnuts is a winner! It’s colorful and vibrant, pairs nicely with fresh veggies or crackers, and is excellent as a sandwich spread the next day.
Spinach Artichoke Dip is described as one of the most popular appetizer recipes, ever. That is a tall order to fill!! Reese Witherspoon has a recipe inside her Whiskey in a Teacup book that is SO amazing. Super simple ingredients, paired well. <— That’s the name of the game in the south. 😉
My favorite thing about spinach artichoke dip is how you can assemble it a few days beforehand, pop into the oven just before serving, and you have an appetizer that will wow your guests — no matter how many times they’ve had it. It’s even good on burgers and hotdogs… I’m just saying from experience, it classes up the cookout. This dip is THE appetizer to serve at a party – but, you may need help inviting guests to your home. Make it simple by using Paperless Post and choose from hundreds and hundreds of invitations for all kinds of gatherings! We have loved using it for supper club invites each month, and it’s a great way to “manage” your guest list and assign potluck items.
What are the components of Spinach Artichoke Dip?
- Frozen chopped spinach
- Canned artichoke hearts
- Cream Cheese
- Mayo
- Sour Cream
- Cheese
- Garlic
What do you serve this dip recipe with?
- Crackers
- French bread
- Garlic Bruschetta Toasts
- Pork Rinds (if you’re keeping this low carb and keto!)
Let’s chat about frozen spinach…
In order to achieve the perfect creamy consistency in this dip, you’ll want to drain your thawed spinach really well. I like to squeeze small lumps of spinach over the sink, then break up into the bowl I’m going to be mixing everything in. You could also use a clean kitchen towel and “ring it out” using the clean cloth. But, why dirty something when you’re hands will do the trick just the same!
“This dip is a beloved cocktail party standard across the United States, but the South will lay ownership to anything containing cream cheese and mayonnaise. Perhaps one of the easiest party dishes to make, it goes equally great with cheap beer or fine wine.” – Whiskey in a Teacup
This recipe is located in Reese Witherspoon’s “The Perfect Book Club Menu” section of her cookbook. She talks about her love of reading and hosting a book club online + in real life. If you don’t own a copy of Whiskey in a Teacup, I highly suggest it! Not just for the recipes, or because you’ll have Reese on your coffee table, but because of the rich stories she tells about herself, her family, and life in the south.
I have a secret about canned artichokes hearts… I drain them of course, and then instead of using a knife to chop them, I just squeeze them with my fingers so they break up a bit. I’ll pick up one, and mash it between my fingers as I plop it into the mixing bowl. As you mix everything, the artichokes will break up and incorporate into the dip, leaving bigger chunks, especially if you buy them already quartered.
Spinach Artichoke Dip Recipe
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Category: appetizer
- Method: casserole cooking
- Cuisine: american
Description
Spinach Artichoke Dip is a staple appetizer anywhere, and this recipe from Whiskey in a Teacup is super creamy and delicious!
Ingredients
- 1/2 cup grated Parmesan Cheese, divided
- 1 cup frozen chopped Spinach, thawed and drained well
- 1 (14 oz) can Artichoke Hearts, drained and coarsely chopped
- 1/2 cup Cream Cheese, room temperature
- 1/2 cup Sour Cream
- 1/4 cup Mayonnaise
- 1 clove Garlic, grated
- 1/4 cup shredded Mozzarella cheese
- 4–5 dashes of Hot Sauce
- 1/4 teaspoon Fresh Cracked Black Pepper
Instructions
- Preheat oven to 350 degrees.
- Spray small baking with baking spray or rub with soft butter.
- Mix 1/4 cup of Parmesan cheese together with the rest of the ingredients and spoon into baking dish.
- Sprinkle the remaining 1/4 cup of Parmesan cheese over the top of the mixture.
- Bake until it begins to bubble and the cheese starts to brown, about 20-30 minutes.
- Serve warm with crackers or bread.
Notes
If you are wanting to make this ahead of time, mix everything up and put into a greased baking dish. Cover well with foil, and place in the fridge for up to 3 days. When ready to serve, place the covered dish in a COLD oven, and set the temperature to 350 degrees. When the oven comes up to temperature, remove the foil and allow to bake for 20 minutes, or until bubble brown!
One of my favourite dips. So creamy and indulgent.
Oh yeah!! It’s definitely indulgent! And super creamy!
This is one of my most favourite appetisers. This looks so tasty!
Woo hoo!!! Thanks for stopping by!
Definitely one of my favorites. Never knew it’s this easy to make at home. I guess it will be raining spinach artichoke dip for a while around here. 🙂
Ha!! I hope you enjoyed the recipe! Thanks for stopping by!
Such a delicious, classic dip, this is. And I love your idea of putting it on burgers and hot dogs!
Thanks, Colleen!!
This is a staple at all our parties and potlucks. We all love it!
Isn’t it?! I love trying all the versions of spinach artichoke dip!
This was so cheesy and delish!! Thank you!
Thank you, Tawnie!!
Yum yum yum! I could honestly eat that entire dip up with a spoon. But it’s even better when served with crackers or chips. You’re right this is a classic appetizer that everyone loves.
For sure!!
I am drooling with the creamy and cheesy combinations to this dish. Perfect for my next party platter.
Definitely!
This is the best spinach artichoke dip I have ever tried! Thanks so much for sharing the recipe!
Sure thing, Jessica! Glad you enjoyed it!