this post contains affiliate links
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.
What are the components of Spinach Artichoke Dip?
- Frozen chopped spinach
- Canned artichoke hearts
- Cream Cheese
- Sour Cream
What do you serve this dip recipe with?
- 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.
- 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
- 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.
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 fridge for up to 3 days. When ready to serve, place the covered dish in a COLD oven, and set 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!