Spinach And Artichoke Dip
Creamy and savory, this spinach and artichoke dip combines tender greens with melted cheeses and flavorful seasonings. Perfect for parties or casual gatherings, it pairs wonderfully with tortilla chips, sour cream, and salsa, offering a rich, cheesy experience with a hint of garlic and herbs.
Ingredients
- 2 packages frozen cream spinach, thawed ⓘ
- 1 cup artichoke hearts, chopped
- 2 tablespoons butter ⓘ
- 1 bunch green onions, chopped ⓘ
- 1 clove minced garlic ⓘ
- 4 ounces soft cream cheese ⓘ
- 4 ounces Monterey Jack cheese ⓘ
- 4 ounces Swiss cheese ⓘ
- 1 teaspoon white pepper ⓘ
- 1 teaspoon Tony Chachere seasoning ⓘ
- 1/2 teaspoon thyme ⓘ
- Grated Parmesan cheese (optional) ⓘ
Instructions
- Shred the Monterey Jack, Swiss, and cream cheeses.
- Saute chopped green onions in butter until softened.
- Mix the thawed spinach, chopped artichoke hearts, sautéed onions, minced garlic, shredded cheeses, white pepper, Tony Chachere, and thyme in a bowl.
- Refrigerate the mixture overnight.
- Preheat oven to 350°F (175°C).
- Bake the dip uncovered for 20 to 30 minutes until hot and bubbly.
- Top with grated Parmesan cheese and broil until browned.
- Serve warm with tortilla chips, sour cream, and salsa.
Tips & Substitutions
For a creamier texture, consider adding a bit of sour cream or Greek yogurt to the dip mixture. If you can’t find artichoke hearts, canned or jarred varieties work well. You can adjust the seasoning to your taste, and for a spicier kick, try adding a pinch of cayenne pepper. This dip can also be made ahead of time and is perfect for serving at parties or gatherings, alongside dishes like Cranberry Cheese Bars.
Serving Suggestions
Serve this delicious Spinach and Artichoke Dip warm with tortilla chips, fresh vegetables, or pita bread for dipping. It also pairs beautifully with sour cream and salsa for extra flavor. For a complete appetizer spread, consider adding items like Moist Brownies or a refreshing Lemon Slush Cake. This dip is a fantastic addition to any party or game day gathering.
Storage & Reheating
Store any leftover dip in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the dip in an oven-safe dish and bake at 350°F (175°C) until warmed through, about 15-20 minutes. Alternatively, you can microwave it in short bursts, stirring in between, until hot. This dip also freezes well for up to 2 months if sealed properly.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach And Artichoke Dip contains roughly 198 calories, with 10g protein, 19g carbohydrates, and 10g fat. It is an excellent source of protein (20% of the Daily Value), iron (20% of the Daily Value), and calcium (20% of the Daily Value), and a good source of dietary fiber and vitamin C. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make Spinach and Artichoke Dip ahead of time?
Yes, you can prepare the dip mixture a day in advance and refrigerate it. Just remember to bake it before serving. This allows the flavors to meld together beautifully, making it even tastier!
What can I use instead of frozen cream spinach?
If you can't find frozen cream spinach, you can use fresh spinach. Simply sauté it until wilted, then chop it finely. You could also use a mix of cooked spinach and a bit of cream or sour cream to mimic the texture.
How can I make this dip spicier?
To add some heat, you can include diced jalapeños or a dash of hot sauce in the mixture. Another option is to sprinkle some red pepper flakes on top before baking for an extra kick. Adjust the spices according to your taste preference!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).