Tips To Serve Spinach And Artichoke Dip Quick

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Craving a crowd-pleasing appetizer that’s both delicious and versatile? Look no further than this fantastic spinach and artichoke dip recipe! This creamy, cheesy dip is perfect for parties, game nights, or just a cozy night in. It’s surprisingly easy to make and can be customized with your favorite add-ins.


Spinach Artichoke Dip (Restaurant-Style)
Spinach Artichoke Dip (Restaurant-Style)

1 (14.5-ounce) can artichoke hearts, drained and chopped

  • 10 ounces fresh spinach, chopped (or 1 (10-ounce) package frozen spinach, thawed and squeezed dry)
  • 1/2 cup chopped onion
  • 3 cloves garlic, minced
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup all-purpose flour
  • 1 1/2 cups grated Parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1 cup plain Greek yogurt
  • 1/2 cup mayonnaise
  • 1/4 cup chopped fresh parsley (optional)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

  • Directions:

    1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
    2. In a large skillet over medium heat, melt the butter. Add the onion and garlic, and cook until softened, about 5 minutes.
    3. Stir in the chopped artichoke hearts and spinach (if using fresh spinach, cook until wilted).
    4. In a separate bowl, whisk together the flour, Parmesan cheese, and spices.
    5. Gradually whisk the flour mixture into the melted butter mixture until combined.
    6. Stir in the Greek yogurt, mayonnaise, and mozzarella cheese.
    7. Season with salt and pepper to taste.
    8. Pour the dip into the prepared baking dish.
    9. Bake for 20-25 minutes, or until bubbly and golden brown on top.
    10. Garnish with fresh parsley (optional) and serve warm with your favorite dippers, like pita bread, crackers, or tortilla chips.

    Nutrition Facts (per serving):

    Calories: 300

  • Fat: 20g
  • Saturated Fat: 10g
  • Cholesterol: 50mg
  • Sodium: 400mg
  • Carbohydrates: 15g
  • Fiber: 2g
  • Sugar: 2g
  • Protein: 10g

  • Please note: This is an approximate nutritional breakdown and can vary depending on the specific ingredients you use.


    This homemade spinach and artichoke dip is sure to become a new favorite! It’s the perfect combination of creamy, cheesy flavors with a touch of freshness from the spinach and artichoke hearts. Plus, it’s easy to whip up in no time at all. So next time you’re looking for a delicious appetizer, give this recipe a try!

    Frequently Asked Questions (FAQs):

    1. Can I use frozen spinach instead of fresh spinach?

    Absolutely! Just thaw the frozen spinach and squeeze out any excess moisture before adding it to the recipe.

    2. What are some good substitutes for artichoke hearts?

    If you don’t have artichoke hearts on hand, you can try roasted red peppers, chopped broccoli, or even diced mushrooms.

    3. Can I make this dip ahead of time?

    Yes, you can! Simply prepare the dip according to the instructions, then cover it tightly and refrigerate for up to 24 hours. Reheat in the oven before serving.

    4. How can I make this dip even more decadent?

    For an extra cheesy flavor, add an additional 1/2 cup of shredded mozzarella cheese to the mix.

    5. What other dipping options can I use besides pita bread and crackers?

    This dip is also delicious with sliced vegetables, such as carrots, celery, or bell peppers. You can even use it as a spread for sandwiches or wraps.