Spinach Artichoke Dip
User Reviews
5
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Prep Time
10 mins
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Servings
10
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Calories
200 kcal
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Course
Appetizer
Spinach Artichoke Dip
Description
The Spinach Artichoke Dip recipe uses drained artichoke hearts roughly chopped and thawed, excess-water-pressed spinach. Cream cheese is softened and mixed with garlic powder (or minced garlic), mayonnaise, sour cream, grated flavorful cheeses such as cheddar and parmesan, and seasoning with salt and pepper.
Mixing gently just to combine preserves some texture from the vegetables and avoids overworking the dip. Warming the dip enhances the creaminess and blends the flavors. The cheeses contribute a sharpness, richness, and slight tang while the mayonnaise and sour cream add moistness and body. Garlic provides aromatic depth.
The dip pairs well with crackers, vegetable sticks, or chips for easy serving. It is a creamy and satisfying appetizer with balanced tanginess from the artichokes and richness from the cheese and cream components. It also keeps well when refrigerated.
Choosing artichokes in brine avoids excess oiliness but using marinated ones adds extra flavor. Freezing is possible; reheat thoroughly and stir to restore consistency. Using quality frozen spinach helps retain texture and reduces water content during thawing. Fresh garlic usage requires faster consumption.
Ingredients
- 400 g / 14 oz artichoke hearts drained (Note 1, in brine
- 250 g / 8 oz spinach thawed (Note 2, frozen, chopped
- 250 g / 8 oz cream cheese Note 3, Philadelphia brand
- 1 tsp garlic powder (or 2 garlic cloves, minced)
- 1/3 cup mayonnaise (Note 4)
- ½ cup sour cream full fat recommended, or yoghurt
- 1 cup cheese any with flavour like Cheddar, Colby, Tasty Cheese (Australian) (Note 5, grated
- ½ cup Parmesan Cheese grated
- salt to taste
- black pepper to taste
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
- Using artichoke hearts in brine reduces oiliness and adds mild tanginess; marinated artichokes add more flavor.
- Choose frozen spinach brands that maintain leaf texture; avoid brands that break down excessively when thawed.
- Mayonnaise adds richness, and more sour cream or yogurt can be used for a lighter version.
- Strong-flavored cheeses enhance the dip; milder cheeses like mozzarella add less flavor.
- This dip stores well in the fridge up to 4 days; gently refresh flavor with garlic before serving again.
- The dip freezes and thaws well; reheat thoroughly and stir to restore creaminess.
- When using fresh garlic instead of powder, consume the dip within 3 days for safety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 109g | |
| Calories | 200cal | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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