Every now and then my husband and I do what’s called a fat and happy night and this Spinach Artichoke Dip recipe was born through one of these nights. Fat and happy night is when we just gather a bunch of different appetizers, make them, and have a movie night eating good food.
I have tried many times and many different recipes for making spinach artichoke dip and I’ve failed a lot. Finally, I kinda whipped up something based on what I’ve seen done in the restaurants I used to work in.
I went with my gut instead of following a recipe and this is what I came up with. And it was absolutely delicious. I actually shocked myself because I was not expecting this to be as good as it was. Even the leftovers heated up great and tasted good.
Measurements for My Spinach Artichoke Dip
As with most of my recipes my measurements are rarely exact because I cook from the heart and just do what looks good.
So while the 8 oz of cream cheese and the can of artichoke hearts are exact, the sour cream and mayo was added in the “that looks like about ½ a cup” type of way. So I give basic measurements and what I think looks like the right amount. Your tastes may differ.
If you have ever cooked spinach before you probably already know this. If you haven’t this is what cooking an entire bag of spinach leaves you with.
I always find it funny how much fresh spinach cooks down. I am going to be trying this recipe soon with a frozen spinach to see how it tastes because a bag of frozen spinach that’s been cooked down already is a lot cheaper than a bag of fresh spinach.
I like to cook my spinach with a sprinkle of coarse salt. It helps to draw out the moisture and once it’s all mixed into the dip it tastes amazing. You can skip the salt here if you want.
I highly recommend using a stand mixer to mix most of the ingredients and then fold the spinach and artichoke hearts into that mix. The stand mixer or even a hand mixer will make the entire process go a bit faster as well as fluff up your cream cheese so you get a smooth taste from the finished product.
Just in case you are having a David and Moira moment (Schitt’s Creek reference) here’s how you fold ingredients in.
You simply take a spatula or spoon and scoop up from the bottom of the right side of the bowl in a counterclockwise motion (if you are left handed you should go clockwise from the left side of the bowl) and while turning the spoon in your hand, flip the scooped portion on top and press down.
I typically start at the 5 o’clock region and then lift and fold the ingredients over at the 12. You should turn the bowl slightly with every flip so you can get the ingredients to spread through evenly. If you are left handed I would imagine you start at the 7 o’clock and lift and fold at the 12.
You’ll repeat the folding step a few times until the ingredients are incorporated into each other. Folding is simply a gentle way to mix the ingredients. In this case we fold in the spinach and artichokes so we don’t shred them with the mixer.
In a case like folding in fluffy egg whites you are trying to preserve the air in those fluffed egg whites by being gentle with the mixing.
Spinach Artichoke Dip
Let’s go ahead and dig into making this recipe.
- 8oz Cream Cheese
- ½ cup sour cream
- ¼ cup mayo
- 2 cloves garlic minced
- Bag of Spinach
- 14 oz can artichoke hearts drained, rinced, and coarsely chopped
- ½ cup mozzarella
- ¾ cup grated parmesan
- Sea Salt
- Black pepper
- Preheat your oven to 350F.
- Pour a tablespoon of olive oil in a frying pan and heat on medium high heat till warm. Add the entire bag of spinach, rinsed and dried with paper towels, to the pan. Sprinkle with flaky sea salt, cover, turn the heat to medium, and let that cook down till wilted.
- In your stand mixer add your cream cheese, sour cream, and mayo. Start mixing until incorporated then mix in your shredded mozzarella and grated parmesan. Once completely mixed remove the bowl from your mixer and add your chopped artichoke hearts and minced garlic and fold the ingredients in.
- Push your spinach to one side of your skillet and tilt the pan so the liquid drains to the opposite side. Using the back of a spoon, spatula or cooking utensil, press the spinach to push out as much of the remaining liquid as you can. Then scoop the spinach into your mixing bowl and fold all the ingredients together one last time.
- Empty the bowl into an 8×8 pan and spread until even. Sprinkle with black pepper and bake for 25-30 minutes or until the top is toasty and browning.
- Serve warm with french bread or tortilla chips.
Spinach Artichoke Dip Recipe
This recipe turned out so well that while I am writing this I am also placing a grocery store pick up so I can make Spinach Artichoke Dip again this week. Like previously mentioned when it comes to garlic and seasoning do what feels right for you and your tastes.
This dip is so good and perfect for a cold weather appetizer because it warms you up pretty quickly. While this dish will easily feed a small crowd, we make it and store some for a few days to eat as a snack. It reheats quickly in the microwave so only heat for 20-30 seconds at a time till it’s the desired temperature for you.
If you want another easy dip to go with tortilla chips my Super Easy Chunky Guacamole is delicious.
Have you tried this Spinach Artichoke Dip? What changes did you make to it? Let me know in the comments below. Follow us on Pinterest for more like this and pin this to your favorite appetizer and food boards.