Description
This oven-baked easy spinach artichoke dip recipe is creamy, melty, zippy, and chock full of premium artichokes and spinach. It’s ready in just about 35 minutes making this ultimate hot party dip just as good for game night as it is for holiday parties and get-togethers. Plus, you can make it ahead and freeze it so it’s always ready to go.
Ingredients
Scale
- 14 ounces marinated artichokes (found in a jar) (580g) *sub canned artichokes
- 10 ounces frozen spinach, squeezed dry (300g)
- 2/3 cup Grana Padano (or Parmigiano or real Parmesan) (75g)
- 1 garlic clove, smashed
- 8 ounces cream cheese, (227g)
- 1/2 cup sour cream (113g)
- 8 ounces shredded mozzarella (227g)
- 2 tablespoons mayonnaise (30g) **omit for mayo-free dip
- 1/4 cup heavy cream (60g)
- 1 teaspoon Worcestershire sauce (5g)
- 1/4 teaspoon onion powder (.7g)
- 1/4 teaspoon smoked paprika (.7g)
- 1/4 teaspoon ground mustard (.7g)
- 1/4 teaspoon sugar (1g)
- 1/4 teaspoon table salt (or 1/2 teaspoon kosher salt), or to taste (1g)
Instructions
- Preheat oven 350°F/180°C & prepare the baking dish. Lightly butter a shallow casserole baking dish or various smaller ramekins or mini casserole dishes and set aside.
- Blister the garlic clove. In a small pot or skillet, drizzle about 1 teaspoon of olive oil and sauté the garlic until golden brown, remove it and add it to the bowl of the food processor.
- Chop the spinach & artichokes. Add the strained and squeezed spinach to the food processor with the garlic and pulse about 4 times, or until the spinach is chopped. Add 3/4 of the artichokes (leaving some whole leaves to stir into the dip) and pulse about 6 times. Add the Grana Padano (or Parm if using) and pulse just until everything is combined. Do not pulse so long that the mixture forms a paste. *Alternatively, if you don’t have a food processor, chop the spinach, garlic, and artichokes until the desired size and add it to a large mixing bowl.
- Make the dip. Add the remaining ingredients to the spinach and artichokes and mix well to combine. Taste it and adjust the seasonings if necessary. The mixture will be sturdy, but very easy to smooth out when added to the casserole dish. Sprinkle a little grated Grana Padano or Parm over the tops if desired.
- Bake the dip. Bake the dip uncovered in a preheated oven for 20 to 25 minutes, or until golden brown and it starts to puff up just a little. You may also place it under the broiler for 1 to 2 minutes at the end of baking time to make the tops extra golden. Serve hot and, Enjoy!
Notes
- I like to reserve 1/4 of the artichoke leaves keeping them whole so that you can see them in the final dip, but feel free to chop them all.
- Do not pulse so long that the mixture forms a paste.
- If you don’t have a food processor, no problem — just chop the spinach, garlic, and artichokes until the desired size and add it to a large mixing bowl and combine with the other ingredients.
- I like to top the assembled dip with just a little more grated Parm to help the tops get nice and golden brown, but you don’t have to.
- You may place the dip under the broiler for 1 or 2 minutes at the end of baking time to help it get more golden brown if desired.
- Make a mayo-free spinach artichoke dip by simply omitting the mayo altogether.
- Make a crab spinach artichoke dip by stirring in 6 to 8 ounces of cooked fake or real crab meat.
- Want to make this dip even creamier? Add up to 2 more tablespoons of mayo OR increase the heavy cream to 1/2 cup (120g) (or do both) and add 1/2 cup more grated Parm.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dips
- Method: Oven Bake
- Cuisine: American
