Classic Spinach Artichoke Dip: A Crowd Pleaser
A rich, creamy and cheesy spinach artichoke dip is always a good idea especially when hosting a big crowd.
Whether it is an impromptu get together, New Year’s gathering, birthday soirée, or Superbowl parties, a classic spinach artichoke dip is always a crowd pleaser. What I love about this moreish dip is that you probably have all these staple ingredients on hand. Plus, it is effortless to make. But I only (and only) make this delicious dip when entertaining friends and family. Why? This dip is seriously moreish and I am terrified that I might just eat it all myself!
Key Ingredients
A few staple ingredients: frozen spinach, canned artichoke, cream cheese, mozzarella cheese, garlic, sour cream, mayonnaise, and parmesan cheese makes for a wonderful spinach artichoke dip. It is great with sour dough bread, crudités, tortilla chips, and my personal favourite classic Ritz crackers.
Frozen Spinach: I always have frozen spinach in my freezer to make easy dishes such as Saag Paneer or Tuscan Chicken. On this occasion, I had some fresh baby spinach that was approaching its expiration date. Whether using frozen or fresh, the key is to defrost or wilt the spinach, and squeeze out as much water as possible. The spinach should then be finely chopped.
Philadelphia Cream Cheese: This is always a staple in my household since it has a long shelf life. As a versatile soft cheese, I use it a lot in my kitchen from cucumber sandwiches for my daughter to simple cheesy pastas, to creamy dips such as this one. A favourite dessert in my home is the classic cheesecake especially during the summer months.
Grated Mozzarella Cheese: The famous cheese from southern Italy has a mild flavour and melts like a dream to create a gooey texture. It is an everyday staple for all my classic Italian dishes.
Artichoke: I don’t know about you but I always have a random can of artichoke in my cupboard. Some people love this odd looking vegetable. But artichoke is actually the bud of the thistle where only the “heart” is edible. I don’t eat artichoke regularly but adding this adds a bit of “tanginess” to this lovely dip.
Mix and Bake
Making this moreish spinach artichoke dip is so easy. All the key ingredients plus a touch of garlic, salt, and parmesan cheese is mixed together in a large bowl. Then transfer it to a lightly oiled baking dish and bake for 20 minutes or until the cheese starts bubbling.
You’ll never buy store-bought spinach dip again. Enjoy this seriously delicious spinach artichoke dip.
Spinach Artichoke Dip
Ingredients
- 226 grams 8 oz cream cheese room temperature
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1-2 garlic clove minced
- 2/3 cup shredded parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 can artichoke drain and squeeze excess liquid and chopped
- 170 grams 6 oz frozen spinach thawed, squeeze excess liquid, chopped
- Pepper and pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Lightly grease a small baking dish with olive oil
- In a mixing bowl mix together cream cheese, sour cream, mayonnaise, garlic, parmesan, and mozzarella.
- Mix in artichokes and spinach. Season with salt and pepper
- Spread mixture evenly into prepared baking dish.
- Bake for 20-25 minutes until the cheese is bubbly.
- Serve warm with tortilla chips, vegetables, crackers or sour dough bread.
