Hot, bubbly, cheesy and impossible to stop eating: that is spinach artichoke dip, the party appetizer that is always the first thing to disappear, and absolutely delicious. This version is rich with cream cheese, sour cream and three cheeses, and it is ready in about 40 minutes.
Squeeze the spinach really dry, and you will get a thick, scoopable dip instead of a watery one. This will go on my every party table in the future!
Tips for Making Hot Spinach Artichoke Dip with Three Cheeses
Squeeze the spinach dry. Wrap the thawed spinach in a clean towel and wring it out until almost no liquid comes out. This is the biggest difference between a thick dip and a soupy one.
Soften the cream cheese first. Cold cream cheese leaves lumps. Leave it on the counter for 30 minutes, or microwave it for 15 seconds.
Pat the artichokes dry. Drain them well, press them between paper towels, and chop them small.
Finish under the broiler. One or two minutes browns the top. Watch it closely, because the cheese goes from golden to burnt fast.
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Hot Spinach Artichoke Dip with Three Cheeses
- Total Time: 40 minutes
- Yield: Serves 10 to 12
Description
Hot, bubbly, cheesy and impossible to stop eating: that is spinach artichoke dip, the party appetizer that is always the first thing to disappear, and absolutely delicious. This version is rich with cream cheese, sour cream and three cheeses, and it is ready in about 40 minutes.
Ingredients
- 1 can (14 oz / 400 g) artichoke hearts, drained, patted dry and chopped
- 10 oz (280 g) frozen chopped spinach, thawed and squeezed very dry
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (120 g) sour cream
- 1/2 cup (115 g) mayonnaise
- 3 garlic cloves, minced
- 1 cup (100 g) grated Parmesan cheese
- 1 1/2 cups (150 g) shredded mozzarella cheese, divided
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Tortilla chips, baguette slices and crackers, for serving
Instructions
Heat the oven to 375°F (190°C). Lightly grease an 8 x 8-inch (2-quart) ceramic or metal baking dish with butter or cooking spray.
In a large bowl, stir the cream cheese, sour cream, mayonnaise and garlic until smooth.
Fold in the spinach, artichokes, Parmesan, 1 cup of the mozzarella, the cayenne if using, the salt and the pepper.
Spread the mixture in the baking dish and top with the remaining 1/2 cup mozzarella.
Bake for 20 to 25 minutes, until bubbling and golden around the edges. If you like, broil for 1 to 2 minutes to brown the top (only in a ceramic or metal dish, not glass). Let it stand for 5 minutes, then serve hot with chips, baguette slices and crackers.
Notes
- Keeps 4 days in the fridge. Reheat covered at 350°F (175°C) for 15 to 20 minutes, until hot.
- Serve warm. It firms up as it cools.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Recipes
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 235
- Fat: 20 g
- Carbohydrates: 4 g
- Protein: 9 g
Frequently Asked Questions
Can I make it ahead of time, and how do I keep it warm?
Yes. Assemble it up to 2 days ahead, cover it and chill it, then bake it for 5 to 10 minutes longer. To keep it warm at a party, move it to a small slow cooker on the warm setting, and stir it now and then.
My spinach artichoke dip is watery or oily. What happened?
Watery usually means the spinach or artichokes were not dried enough, and oily means the cheese separated from too much heat. Drain off the liquid, stir in a little more cream cheese, and bake it a few minutes longer.
Can I make it without mayonnaise or without cream cheese?
Without mayo, use 1 cup of sour cream or plain Greek yogurt in all. Without cream cheese, use 1 cup of well-drained ricotta, though the dip will be a bit looser.
Can I use fresh spinach?
Yes. Use about 1 lb (450 g) of fresh spinach, wilted in a hot pan with a splash of water, cooled and squeezed very dry. A 10 oz frozen block is about a pound of fresh.
Can I make it without baking?
Yes. Warm it in a skillet over low heat, stirring, for 8 to 10 minutes, until hot and melted. You will not get the browned top, but it is just as good.
