Spinach Artichoke Dip is always a huge hit! Warm, soft and creamy, with a little extra flavour than most, your crackers won’t break when you scoop this up!
This Spinach and Artichoke Dip recipe is beautiful served warm or at room temperature.
Spinach Artichoke Dip
I do like artichokes. Alot. But a good friend of mine is abnormally obsessed with them. I’ve never seen anyone get so excited when artichokes make it to the antipasto platter.
So. To my dear friend who is abnormally obsessed with artichokes – this Spinach Artichoke Dip is dedicated to her!
What goes in Spinach Artichoke Dip
As one would expect, the two stars in this dip are artichoke and spinach. I used jarred artichokes in brine but you can use frozen thawed or artichokes that come in oil.
The creaminess in this dip comes from cream cheese, sour cream and mayonnaise. I use this combination with most of my dip recipes because I find it yields the best texture – soft enough to scoop without breaking the chips, but not sloppy – and flavour (mayo gives it a flavour boost).
In addition, this recipe has grated cheese for a cheesiness boost, garlic powder and parmesan to add an extra element of savouriness.
This is one of the simplest dip recipes I know. At least, a dip that I consider to be “made from scratch”, albeit I make this with frozen spinach, pickled artichokes and cream cheese. Rather than growing and chopping fresh spinach, harvesting and brining my own artichokes, breeding my own cows and making my own cheese. 😉
OK, having written all that, it sounds totally hypocritical to say that I feel like this is “made from scratch:, but I totally do! Is that reasonable?? Or unreasonable?!!!
Extra Fast Recipe
This is a really quick and easy Spinach Artichoke Dip because I just heat it through in the microwave rather than baking. For most warm dips, I bake the because it gives the dip time for the flavours to melt.
For this Spinach Artichoke Dip, baking it doesn’t really add to flavour and this is a creamy dip without a crunchy top so I just microwave it.
Do try to make ahead if you can though. This is one of those dips where the flavours develop with time. It will keep for days in the fridge, and it even freezes great too! – Nagi xx
More dip recipes
Hot Corn Dip – you’ll love the flavour in this creamy, bubbly dip!
Smoked Salmon Dip (flavour you can’t buy in tubs!)
SPINACH ARTICHOKE DIP
WATCH HOW TO MAKE IT
Spinach and Artichoke Dip recipe video!
Spinach Artichoke Dip
- 400 g / 14 oz artichoke hearts in brine , drained (Note 1)
- 250 g / 8 oz frozen chopped spinach , thawed (Note 2)
- 250 g / 8 oz Philadelphia cream cheese (Note 3)
- 1 tsp garlic powder (or 2 garlic cloves, minced)
- 1/3 cup mayonnaise (Note 4)
- ½ cup sour cream or yoghurt (full fat recommended)
- 1 cup grated cheese , any with flavour like Cheddar, Colby, Tasty Cheese (Australian) (Note 5)
- ½ cup grated parmesan cheese
- Salt and pepper to taste
- Roughly chop the artichokes.
- Squeeze excess liquid out of spinach. Either use paper towels or a clean dishtowel, or my method is to use a colander and press liquid out using a wooden spoon.
- Place cream cheese in a large heatproof bowl. Microwave in 2 x 30 second bursts or until softened. Mix until smooth.
- Add remaining ingredients. Mix until just combined (don’t overmix vigorously, otherwise you’ll smush the artichokes and spinach).
- Warm in microwave to your taste. Adjust salt and pepper to taste.
- Best served warm but terrific served at room temperature too! Serve with your favourite crackers, vegetable sticks and chips.
Life of Dozer
Cream / dip – can’t remember which, but he got a taste test of something I was cooking!