My family has made baked spinach artichoke dip for decades. It’s a great appetizer to serve at gatherings. We even bake up a casserole dish to snack on “just because”—we love it so much. We’ve been known to bake up a batch and use it to smother over grilled chicken, or stir into zucchini noodles or other pasta and eat as a meal in itself (or as a side dish).
I’ve made this spinach artichoke dip so many times that I don’t even measure anymore. That just goes to show you that there is a lot of flexibility with the recipe and room for you to make it your own. Add more garlic if you’d like, or less spinach if you want—get creative. Sometimes if I don’t have enough mayo or sour cream, I just improvise. It’s always turned out great.
I originally found this recipe in an old Cooking Lite magazine that is no longer in print. I’ve adapted it over the years, and here is the general outline for you to work with.
- 8 ounces cream cheese, softened
- 1 can artichoke hearts
- Frozen spinach, thawed and drained
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded parmesan cheese
- 3 garlic cloves, pressed in a garlic press (or finely chopped)
- 1/2 tsp. garlic granules
Pre-heat oven to 350 degrees F.
Strain artichoke hearts and chop, set aside.
Stir together the remaining ingredients, then combine with the artichokes. Transfer to a 2-quart casserole dish.
Bake the spinach artichoke dip uncovered for 25 minutes and check to see if the top has begun to brown and that the edges are bubbly. If not, cook another five minutes. Enjoy with warmed pita bread, cucumber slices or tortilla chips.
I have suggestions for a few other unique ways to use this spinach artichoke dip, too. Use it as a filling for pull apart bread (my friend did this over the holiday season and it was a total hit!). Add it to a melt sandwich to make it stand out from all the rest. Or use it to stuff large shells and make an entirely different meal of it.