Spinach Artichoke Dip

Name: Spinach Artichoke Dip
Prep time: 10 min
Yield: 10 serving
Ingredients: 400 g / 14 oz artichoke hearts in brine; 250 g / 8 oz frozen chopped spinach; 250 g / 8 oz Philadelphia cream cheese; 1 tsp garlic powder; 1/3 cup mayonnaise; ½ cup sour cream or yoghurt; 1 cup grated cheese; ½ cup grated Parmesan cheese; salt and pepper to taste

User Reviews

5.0

63 reviews

Excellent

Prep Time
10 mins
Servings
10
Calories
200 kcal
Course
Appetizer

Spinach Artichoke Dip

Kai Walton

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Recipe video above. This dip is a hit with everyone! Particularly terrific served warm, but also fantastic at room temperature, this dip is soft so crackers won’t break when you scoop up dip! Quick to make using a microwave, though you can bake if you prefer (it doesn’t add anything to flavour, but some like to brown the top, I don't).

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Ingredients

Servings

400 g / 14 oz artichoke hearts in brine , drained (Note 1)
250 g / 8 oz frozen chopped spinach , thawed (Note 2)
250 g / 8 oz Philadelphia cream cheese (Note 3)
1 tsp garlic powder (or 2 garlic cloves, minced)
1/3 cup mayonnaise (Note 4)
½ cup sour cream or yoghurt (full fat recommended)
1 cup grated cheese , any with flavour like Cheddar, Colby, Tasty Cheese (Australian) (Note 5)
½ cup grated Parmesan cheese
salt and pepper to taste

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Instructions

Roughly chop the artichokes.
Squeeze excess liquid out of spinach. Either use paper towels or a clean dishtowel, or my method is to use a colander and press liquid out using a wooden spoon.
Place cream cheese in a large heatproof bowl. Microwave in 2 x 30 second bursts or until softened. Mix until smooth.
Add remaining ingredients. Mix until just combined (don’t overmix vigorously, otherwise you’ll smush the artichokes and spinach).
Warm in microwave to your taste. Adjust salt and pepper to taste.
Best served warm but terrific served at room temperature too! Serve with your favourite crackers, vegetable sticks and chips.

Notes

I like making this with artichoke hearts in brine because the mild tang cuts through the richness of the dip. It’s also far less messy to drain because it’s not oily! However, this is also terrific made with artichokes marinated in olive oil – and more indulgent. We don’t have frozen plain artichokes here in Australia but even if we did, I’d probably still use the jarred variety because there’s extra flavour.
I am loyal to Philadelphia, so I’ve never tried this with any other brand of cream cheese. As long as it tastes like Philadelphia cream cheese and it softs fine in the microwave, then it will work just fine.
Australia – I really urge you to get a branded frozen spinach, like Logan Farm or Birds Eye or Macro. Not a no frills / really cheap one. I used a value brand once and the spinach literally disintegrated when it defrosted. It was so fine, I lost a great deal of spinach squeezing the excess liquid out. It’s fine to use value brands when stirring spinach into something, but not when you need to remove excess water, like in this recipe.
Mayonnaise adds flavour and richness to the dip. You can use more sour cream or yoghurt, for a healthier version.
The addition of cheese adds extra flavour into this dip! Use a cheese with good strong flavours, like cheddar, Colby, Montery Jack, Tasty (this is a popular Aussie cheese). Mozzarella is also fine but it won’t add as much flavour.
STORAGE: This recipe can be kept for days in the fridge. I’ve kept it for 4 days and couldn’t tell the difference in flavour, except I refreshed it with a bit of garlic. It also freezes great - thaw then reheat and give it a real good mix, it comes together like freshly made.
NOTE: if you make this with fresh garlic instead of powder, make sure you consume it within 3 days (minced raw garlic goes off in 3 days).