What is spinach artichoke dip made of?

Spinach artichoke dip is typically made with a combination of spinach, artichoke hearts, cream cheese, mayonnaise, sour cream, garlic, and Parmesan cheese. Some recipes may also include mozzarella cheese or other seasonings.

What do you eat with spinach artichoke dip?

Spinach artichoke dip is commonly served with tortilla chips, crackers, baguette slices, or vegetables like carrots and celery. It can also be used as a spread for sandwiches or wraps.

Can spinach artichoke dip be made ahead of time?

Yes, spinach artichoke dip can be made ahead of time. Prepare the dip as instructed, then cover it tightly and refrigerate for up to 24 hours before baking or serving cold.

How do you keep spinach artichoke dip from being watery?

To prevent watery spinach artichoke dip, ensure the spinach is thoroughly drained after cooking. You can also squeeze out excess moisture with paper towels. Additionally, avoid over-mixing the ingredients, as this can release water.

How long does spinach artichoke dip last in the fridge?

Spinach artichoke dip will generally last for 3-4 days in the refrigerator when stored properly in an airtight container.

Can you freeze spinach artichoke dip?

Freezing spinach artichoke dip is not recommended as the dairy components can separate and become grainy upon thawing, affecting the texture and potentially the flavor.

Spinach Artichoke Dip for Effortless Cleanup on Busy Weeknights 2026

Spinach Artichoke Dip

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This foolproof dip delivers a supremely creamy, never-greasy texture. The secret is thoroughly draining the vegetables and gently baking a simple blend of cheeses and seasonings. It’s the perfect cozy, crowd-pleasing appetizer for any gathering.

Author: Harmony
Prep Time: 15min
Cook Time: 25min
Total Time: 40min
Yield: About 3 cups 1x
Category: snack
Method: baking
Cuisine: American

Ingredients

Scale

1 (10-ounce) package frozen chopped spinach, thoroughly thawed
1 (14-ounce) can artichoke hearts, packed in water
8 ounces cream cheese, softened to room temperature
1 cup sour cream
1/2 cup mayonnaise
1 1/2 cups shredded mozzarella cheese, divided
3/4 cup freshly grated Parmesan cheese, divided
2 cloves garlic, minced
1 teaspoon onion powder
1/2 teaspoon smoked paprika (optional)
1/4 teaspoon black pepper
Pinch of red pepper flakes (optional)

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Instructions

Preheat oven to 375°F (190°C).
Place thawed spinach in a clean kitchen towel and squeeze until no more liquid is released. Drain and roughly chop the artichoke hearts, then pat them dry.
In a large bowl, beat the softened cream cheese, sour cream, and mayonnaise together until smooth.
Add 1 cup mozzarella, 1/2 cup Parmesan, minced garlic, onion powder, smoked paprika, black pepper, and red pepper flakes. Stir to combine.
Gently fold in the drained spinach and chopped artichokes until evenly distributed.
Transfer mixture to a greased 9-inch pie dish or similar baking dish. Smooth the top.
Sprinkle the remaining 1/2 cup mozzarella and 1/4 cup Parmesan over the top.
Bake for 20-25 minutes, until hot, bubbly at the edges, and golden brown on top.
Let the dip rest for 5-10 minutes before serving.

Notes

For a watery dip, ensure spinach and artichokes are thoroughly drained. The dip can be assembled a day ahead and refrigerated before baking. For reheating, use an oven to maintain best texture.

Nutrition

Serving Size: 12
Calories: 180
Sugar: 1
Sodium: 320
Fat: 15
Saturated Fat: 7
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 5
Fiber: 1
Protein: 6
Cholesterol: 35

Find it online: https://www.homestyletable.com/spinach-artichoke-dip/