You’re going to fall head over heels for this Spinach Artichoke Dip. Real spinach is sauteed with onion, garlic, and butter. Then, it’s combined with cheese and artichokes for the perfect appetizer.
Spinach Artichoke Dip is a classic party appetizer that never goes out of style, and this version takes it to the next level.
Using fresh spinach instead of frozen gives this dip a brighter, fresher taste that pairs perfectly with the tangy artichokes and creamy cheese. It’s also a great way to sneak extra veggies into your diet. If you are hosting a party or looking for a tasty snack, this dip will be a crowd-pleaser.
Ingredients You’ll Need (Full Printable Recipe Card Down Below)
- Fresh Spinach
- Sweet Onion, diced (like Vidalia)
- Unsalted Butter
- Minced Garlic
- Cream Cheese at room temp.
- Sour Cream
- Mayonnaise – I use Duke’s
- Artichoke Hearts, drained and chopped
- Shredded Parmesan Cheese
- Ground Black Pepper
- Vegetable or Chicken Broth
- Shredded Mozzarella Cheese
Preparation Steps
Over medium heat, melt the butter in a large skillet.
Saute the onions and the garlic until the onions turn translucent.
Add handfuls of fresh spinach to the pan and let it cook down before adding more. Repeat this until all the spinach is cooked in the butter mixture. This entire process should take about 10-12 minutes. Set aside.
Combine cream cheese, sour cream, and mayonnaise in a large mixing bowl.
Add the parmesan cheese, pepper, and artichoke. Stir well.
Add the broth and stir until it’s fully incorporated into the mixture. It will be slightly soupy, but trust the process.
Fold in the spinach mixture and mozzarella.
Spread evenly into a 4-quart baking dish and bake for 30 minutes.
Remove from the oven and serve with crackers, tortilla chips, toasted French bread slices, bagel chips, etc.
How To Store and Reheat Spinach Artichoke Dip
Place in an airtight container and store in the fridge for up to 5 days. Do not freeze.
To reheat in the oven: Sprinkle a little parmesan on top to prevent the dip from drying out. Heat for 20 minutes, uncovered, in a 350º oven.
To reheat in the microwave: Reheat portions, stirring every 30 seconds, until warm.
Helpful Tips
- If you’re not a huge fan of artichokes, cut the artichoke amount in half. There is no need to adjust any other part of the recipe.
- If you prefer things a little saltier, you can add salt when you add the pepper. I don’t think salt is needed. Be sure to taste the mixture before baking to ensure the saltiness is to your liking.
- Broth or stock works for this recipe. I don’t suggest using beef broth, but vegetable and chicken broth have always been perfect for this recipe.
- You can use frozen spinach instead of fresh but be prepared for some flavor to be removed. Skip the step of adding the spinach to the saute pan. Be sure to squeeze the water out of that frozen spinach so it doesn’t make the dip too runny.
- Using quality cheeses will make all the difference in the flavor you end up with. It’s worth it!
You will also love these recipes!
- Cheesy Artichoke Stuffed Italian Bread
- Spinach Salad With Pecans
- French Onion Chicken Recipe
- Grilled Chicken Rotini With Olives and Artichokes
- Baked Potato Soup
Spinach Artichoke Dip
Spinach Artichoke Dip is made with fresh spinach instead of frozen. It gives this dip a brighter, fresher taste that pairs perfectly with the tangy artichokes and creamy cheese.
Ingredients
- 10-Ounce Bag Fresh Spinach
- 1 Small Onion, diced (I like to use a sweet onion like Vidalia onion)
- 4 Tablespoons Unsalted Butter
- 1 Tablespoon Minced Garlic
- 8 Ounces Cream Cheese, room temp
- 16 Ounces Sour Cream
- ⅔ Cup Mayonnaise
- 2 Cans Artichoke Hearts, drained and chopped (14 ounces each)
- 6 Ounces Shredded Parmesan Cheese
- ½ Teaspoon Ground Pepper
- ½ Cup Vegetable or Chicken Broth
- 8 Ounces Shredded Mozzarella Cheese
Instructions
- Preheat the oven to 350º F.
- Over medium heat, melt the butter in a large skillet.
- Saute the onions and the garlic, stirring often, until the onions turn translucent.
- Add handfuls of fresh spinach to the pan and let it cook down before adding more. Repeat this until all the spinach is cooked in the butter mixture. This entire process should take about 10-12 minutes. Set aside.
- In a large mixing bowl thoroughly combine the cream cheese, sour cream, and mayonnaise.
- Add the parmesan cheese, pepper, and artichoke. Stir well.
- Add the broth and stir until it’s fully incorporated into the mixture. It will be slightly soupy, but trust the process.
- Fold in the spinach mixture and mozzarella.
- Pour and spread evenly into a 4-quart baking dish. Bake for 30 minutes.
- Remove from the oven and serve immediately with crackers, tortilla chips, toasted French bread slices, bagel chips, etc. Enjoy!
Notes
- To store, place in an airtight container and place in the fridge for up to 5 days. Do not freeze.
- To reheat: In the oven, sprinkle a little parmesan cheese on top and reheat for 20 minutes in a 350º F oven. To reheat in the microwave, heat portions for 30 seconds, stirring, until warm. Do not overheat.
- If you’re not a huge fan of artichokes, cut the artichoke amount in half. You don't need to adjust any other part of the recipe.
- If you prefer things a little saltier, you can add salt when you add the pepper. Between the cheese and other ingredients, salt is never necessary for us. Be sure to taste the mixture before baking to ensure the saltiness is to your liking.
- Broth or stock works for this recipe. I don’t suggest using beef broth, but vegetable and chicken broth have always been perfect options for this recipe.
- You can utilize frozen spinach if you prefer but be prepared for some flavor to be removed. You’ll skip the step of adding the spinach to the saute pan. Be sure to squeeze the water out of the frozen spinach so it doesn’t make the dip runny.
- Using quality cheeses will make all the difference in the flavor.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 196Total Fat 17gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 8gCholesterol 40mgSodium 310mgCarbohydrates 4gFiber 1gSugar 2gProtein 7g
