The Spinach Artichoke Dip I made this past weekend was a revelation. I consider my daughters’ palates and their willingness to try almost anything a parenting win. I worked really hard to ensure they wouldn’t be super picky eaters like I am, and while they still kinda are, they’re at least willing to give new things a try.
My youngest kid has been wanting to try this appetizer for a while, and she tends to assume that my version of anything will be better than buying it because I can tailor it to her needs. I think she’s wrong, but taste is subjective as I always say. Well, this was delicious!
Spinach Artichoke Dip Ingredients
Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Spinach Artichoke Dip recipe:
- Frozen chopped spinach: Drained, thoroughly. I use my potato ricer or a cheesecloth to wring out as much moisture as I possibly can. You don’t want watery dip! If you choose to use fresh spinach you’ll need to chop it up and cook it down first.
- Artichoke hearts: Canned or frozen works, but I use canned. Make sure you drain it, and press the excess moisture out of the hearts, too. No watery Spinach Artichoke Dip!!
- Cream cheese: Random but I have a small pet peeve about how every ‘creamy’ recipe is made with cream cheese, so I generally opt to not use it a lot of the time, but I found that it’s essential here.
- Pepper jack cheese: This was the cheese I opted to put in and on the dip. Gives it a pinch more zip and I think goes well with the other flavors. Another melty cheese like mozzerrella or colby jack would be fine, too.
- Sour cream: Sour cream goes in at the end to make things super smooth and silky.
- Garlic pepper seasoning: You can make one (granulated garlic, black pepper, garlic granules, dried parsley maybe) or buy one. I use Brass Cuisine’s.
- Crushed red pepper flakes: I think they’re mandatory in Spinach Artichoke Dip, but reduce the amount if you’re sensitive to heat.
How to Make Spinach Artichoke Dip
Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Spinach Artichoke Dip recipe:
- Get ready to rumble. Preheat your oven to 350°F and lightly oil an 8×8″ baking dish. Grab a hefty-sized mixing bowl to make this Spinach Artichoke Dip.
- Start stirring. To the bowl add the spinach, artichoke hearts, half of the cream cheese, half of the pepper jack, and all of the garlic pepper and red pepper flakes. Stir together until completely combined.
- Finish stirring. Now add the sour cream and remaining cream cheese to the bowl and stir again, until everything is evenly distributed. Taste the Spinach Artichoke Dip and add the kosher salt only if needed.
- Bake it. Transfer the dip to the prepared baking dish, spreading it out into an even layer. Sprinkle the other half of shredded cheese all over the top of the dip and bake for 10-15 minutes, until it’s bubbling around the edges and the cheese is starting to brown.
- Brown it. Once the dip is lightly browned on top and bubbling, flip on the broiler and let it brown the top to your liking, pull it, and enjoy with some really strong tortilla chips or crackers. Dassit!
What To Make With Spinach Artichoke Dip
You can make endless variations with this Spinach Artichoke Dip recipe, so please feel free to customize yours to taste! For example, you could…
- Spinach Artichoke Stuffed Chicken: You know my Broccoli Cheddar Stuffed Chicken recipe? Swap out the broccoli mixture for Spinach Artichoke Dip!
- Baked Spinach Artichoke Pasta: Boil some noodles, reserve a cup of pasta water, and combine those two things with the dip before you top it with cheese and put it in the oven. Voila! You can even do this with leftover Spinach Artichoke Dip. I know because that’s what I did with these leftovers!
Obligatory Pin –