Easy Spinach and Artichoke Dip
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This Easy Spinach and Artichoke Dip is easy to make, with only a few simple ingredients, and ready in no time to dip into all night long!
When it comes to snacks, my husband is the snack-loving king. Like if he could eat a meal or snacks, he would probably eat all the snacks. Lol, okay, he would still eat the meal too, but he really loves his snacks. I guess it should be no surprise that's where our girls get it from, haha.
Of course, not all snacks are created equal in his book, but if it's something he can dip his favorite crackers into, he's really a happy camper. That's why I was so happy he loves my Spinach and Artichoke Dip. I mean, hello, it does have greens in it, so that makes it healthy-ish, right? He's not the biggest green vegetable eater for the record, lol unless it's raw so getting him to eat something with cooked veggies is an extra win in my book!
Why You'll Love This Recipe
- Super simple ingredients!
- Easy to make!
- Ready in minutes!
- So delicious, everyone will be begging for more!
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What Makes it Delicious!
- Olive Oil
- Cream Cheese - Make sure it's soft and at room temperature. Cream cheese can leave a weird consistency when you try to melt it from cold, so for best results, make sure it's at room temperature.
- Parmesan Cheese
- Romano Cheese
- Mozzarella Cheese - I use low moisture.
- Artichokes Hearts - Roughy chopped.
- Fresh Spinach - If you want to use frozen, you can just make sure you drain it well.
- Sour Cream or Greek Yogurt
- Mayo - I like to use my own recipe; you can use what you like.
- Shallot or Onion of Choice
- Dijon - I use 365 brand from Whole Foods
- Garlic
- Nutmeg - I know this sounds weird but trust me on this one.
- Salt and Pepper
- Milk of Choice - Use this to help adjust the thickness of your dip to get the desired consistency.
Tips and Tricks
If you want to make this super creamy and delicious, I dare you to stir in a batch of my Roasted Garlic Cream Sauce. Yes, this is my favorite creamy pizza sauce, but it takes this recipe to the next level good. It just adds a bit of time to make it.
Add in a Protein – Sometimes, I want to make this a little more substantial and add shredded chicken. But you can do what you like. A friend of mine likes to add in chopped fresh shrimp when she makes it.
Add Some Spice – Skip the nutmeg and add a little bit of hot sauce or some crushed red pepper flakes if you want to add some heat.
Switch up the Greens – Sub in some kale instead of spinach or use your favorites. Just make sure to remove any tough stems that might be on them.
Fresh Cheese Works Best – I find that freshly grated cheeses yield the best consistency for this dip, particularly the mozzarella. I usually use a low-moisture mozzarella for this dip.
Let's Get Cooking!
- Saute the shallot in the olive oil until it starts to soften, and then add the minced garlic. Let it cook for 1-2 more minutes.
- Add the spinach and artichoke hearts to the shallot and garlic and stir to let it start to wilt.
- To the mixture, stir in the sour cream and mayo, and spices.
- Next, chop up the cream cheese into cubes and then add it along with the remaining cheeses to the pot.
- Finally, add in the cheeses and stir till it's melted. You can add the milk if desired at this point to help adjust the thickness.
- Adjust the salt and pepper if desired.
- Enjoy!
Can you make this in a slow cooker?
I prefer to make this on the stove, but you absolutely could make it in the slow-cooker. I do suggest still sauteing the shallot and garlic, though. Once you do that, you can toss everything in there except the milk and add it as needed when you are ready to serve to adjust the thickness.
Can you bake it?
Yup, you can! Just make it a pot and reserve some of the cheese. Transfer it to a baking dish and top with reserved cheese, and bake in a 375-degree oven until the cheese is melted and the dip is slightly bubbly!
How to Use Leftovers
Use it as a base sauce for a really good chicken and spinach pizza.
Toss it with some milk or cream to thin it out a bit, add some chicken and gluten-free pasta for an easy spinach artichoke chicken bake.
You could even stuff mushrooms with it for an easy holiday appetizer.
It's even good topped with a fried egg in the morning for a creamy spinach twist!
Easy Spinach and Artichoke Dip
Ingredients
- 1 TBS Olive Oil
- 8 OZ Cream Cheese at room temperatire
- 1 C Shredded Parmesan Cheese fresh is best
- ½ C Shredded Romano Cheese fresh is best
- 1 ½ C Shredded Mozzarella Cheese fresh, low-moisture is best
- 1 14oz Can Artichoke Hearts drained and chopped, I don't use marinated.
- 6 C Fresh Baby Spinach or 10 oz frozen, defrosted and drained
- 2 Cloves Garlic minced
- ¾ C Sour Cream or Greek Yougart
- ½ C Mayonaise
- 1 Small Shallot or half of a small onion.
- 1 ½ TSP Dijon Mustart I use 365 Brand from Whole Foods
- ¼ TSP Nutmeg
- Salt and Pepper to Taste
- ½-1 C Milk of Choice if desired to adjust conistency.
Instructions
- In a large skillet or pot saute the shallot in the olive oil until it starts to soften, and then add the minced garlic. Let it cook 1-2 more minutes.
- Add the spinach and artichoke hearts to the shallot and garlic and stir to let it start to wilt.
- To the mixture, stir in the sour cream and mayo and spices.
- Next, chop up the cream cheese into cubes and then add it along with the remaining cheeses to the pot.
- Finally stir it all together until it's all melted. You can add the milk if desired at this point to help adjust the thickness.
- Adjust the salt and pepper if desired.
Let me know what you think or if you have any questions.