Creamy Spinach & Artichoke Dip
When it comes to party food, few things are as universally adored as a creamy, cheesy dip. This Creamy Spinach & Artichoke Dip is the perfect appetizer to kick off any gathering or cozy night in. Rich, savory, and oh-so-dippable, it strikes that perfect balance between indulgence and nutrition. Plus, it’s delightfully easy to whip up, making it a go-to recipe that you’ll want to keep on hand for all occasions.
Why It’s Crowd-Pleasing
One of the reasons this Creamy Spinach & Artichoke Dip is such a hit is its delightful combination of flavors and textures. The creamy base, made from Greek yogurt and Neufchâtel cheese, is perfectly complemented by the earthy notes of spinach and artichokes, while the garlic and spices add just the right amount of zing. Served warm with crunchy chips or fresh veggies, it’s a dish that invites everyone to gather around and dive in. Whether you’re hosting a game day party, a holiday gathering, or just a casual get-together with friends, this dip is sure to impress.
Ingredients at a Glance
- 1 tablespoon extra virgin olive oil
- 1/2 cup onions, chopped
- 3 cups baby spinach, fresh, chopped and loosely packed
- 1 garlic clove, minced
- 14 ounces artichoke hearts, canned, drained and chopped
- 2 cups Greek yogurt, non-fat, plain
- 1/4 cup Neufchâtel cheese or low-fat cream cheese
- 1/2 teaspoon kosher or sea salt
- 1/4 teaspoon black pepper or cayenne pepper (if spicier is preferred)
- 1 teaspoon paprika
- 1/2 cup Parmesan cheese, grated
Tools of the Trade
- Large skillet: For sautéing the vegetables and mixing the dip.
- Spatula: To stir and combine the ingredients thoroughly.
- Baking dish: To bake the dip and achieve that perfect bubbly top.
- Measuring cups and spoons: For accurate ingredient measurements.
Mastering Creamy Spinach & Artichoke Dip: How-To
Step 1: Sauté the Vegetables
In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Add the chopped onions and sauté for about 3-4 minutes until they become translucent. Then, stir in the minced garlic and cook for an additional minute until fragrant.
Step 2: Add the Spinach
Next, add the chopped baby spinach to the skillet. Cook for about 2-3 minutes, stirring occasionally, until the spinach wilts down significantly. This will help to release its flavor and make the dip extra creamy.
Step 3: Incorporate the Artichokes
Now, add the chopped artichoke hearts to the skillet. Stir to combine all the ingredients, allowing them to mix well for about 2 minutes.
Step 4: Create the Creamy Base
In a large mixing bowl, combine the Greek yogurt and Neufchâtel cheese. Use a spatula to mix them until smooth and creamy. Then, add the sautéed mixture to the bowl.
Step 5: Season the Dip
Add the kosher salt, black pepper (or cayenne pepper for heat), paprika, and grated Parmesan cheese to the yogurt mixture. Stir until everything is evenly incorporated.
Step 6: Bake the Dip
Preheat your oven to 350°F (175°C). Transfer the creamy mixture into a baking dish and spread it out evenly. Bake for about 20-25 minutes, or until the top is golden and bubbly.
Step 7: Serve and Enjoy
Once baked, remove the dip from the oven and let it cool for a few minutes. Serve warm with tortilla chips, pita bread, or fresh vegetable sticks. Enjoy the delightful flavors of your homemade Creamy Spinach & Artichoke Dip!
Spring to Winter: Ideas
- Serve with crispy pita chips during summer gatherings.
- Use as a spread on sandwiches or wraps during fall.
- Pair with roasted vegetables for a hearty winter snack.
- Offer alongside a cheese platter for festive holiday celebrations.
Troubles You Can Avoid
To ensure your Creamy Spinach & Artichoke Dip turns out perfectly every time, consider these tips:
- Be sure to drain the artichokes well to avoid a watery dip.
- Don’t overcook the spinach; it should just wilt down.
- Adjust seasoning to your taste, especially if you prefer a spicier dip.
- Mix the cheeses thoroughly to avoid clumps in the dip.
Store, Freeze & Reheat
If you have leftovers (which is rare!), you can store your Creamy Spinach & Artichoke Dip in an airtight container in the refrigerator for up to 3 days. For longer storage, the dip can be frozen for up to 3 months. To reheat, simply thaw it in the refrigerator overnight, then bake in the oven at 350°F (175°C) until warmed through and bubbly.
Creamy Spinach & Artichoke Dip Q&A
Can I make this dip in advance?
Absolutely! You can prepare the dip up to a day in advance. Just store it in the refrigerator, and bake it right before serving.
Is there a vegetarian alternative for the cheese?
Yes! You can use plant-based cream cheese and nutritional yeast to create a vegan version of this Creamy Spinach & Artichoke Dip.
What can I serve with the dip?
This dip goes well with a variety of dippers, including tortilla chips, pita chips, fresh veggies like carrots and cucumbers, or even toasted baguette slices.
Can I add other ingredients to the dip?
Definitely! Feel free to experiment by adding ingredients like diced bell peppers, jalapeños for heat, or even crumbled feta cheese for extra flavor.
Ready, Set, Cook
Now that you have the recipe and all the tips you need, it’s time to get cooking! This Creamy Spinach & Artichoke Dip is not just a dish; it’s an experience that brings people together. Whether it’s for a special occasion or just a treat for yourself, this dip is sure to become a staple in your recipe repertoire. Gather your ingredients, follow the steps, and get ready to create a dip that’s as delicious as it is satisfying. Happy cooking!
Creamy Spinach & Artichoke Dip
Ingredients
Equipment
Method
- In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Add the chopped onions and sauté for about 3-4 minutes until they become translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the chopped baby spinach to the skillet. Cook for about 2-3 minutes, stirring occasionally, until the spinach wilts down significantly.
- Add the chopped artichoke hearts to the skillet. Stir to combine all the ingredients, allowing them to mix well for about 2 minutes.
- In a large mixing bowl, combine the Greek yogurt and Neufchâtel cheese. Use a spatula to mix them until smooth and creamy. Then, add the sautéed mixture to the bowl.
- Add the kosher salt, black pepper (or cayenne pepper for heat), paprika, and grated Parmesan cheese to the yogurt mixture. Stir until everything is evenly incorporated.
- Preheat your oven to 350°F (175°C). Transfer the creamy mixture into a baking dish and spread it out evenly. Bake for about 20-25 minutes, or until the top is golden and bubbly.
- Once baked, remove the dip from the oven and let it cool for a few minutes. Serve warm with tortilla chips, pita bread, or fresh vegetable sticks.
Notes
- Drain the artichokes well to avoid a watery dip.
- Don’t overcook the spinach; it should just wilt down.
- Adjust seasoning to your taste for a spicier dip.
