Simple Spinach Artichoke Dip

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Spinach artichoke dip is such a throwback appetizer in my head.  It’s one of those things that we never had growing up, but lots of friends families ordered when they went out to eat.  It seemed fancy (kinda sorta).

So we have this awesome friend who makes a great appetizer spread…and one of her specialties is spinach artichoke dip.  So I texted her and asked for the recipe…and this is what she said in a text:

“cream cheese, mayo, parm, romano, mozzarella, can of artichokes, frozen spinach and some garlic…easy peasy and omg I totally just wing it…”

Cayla Weisberg

Then I had to get to work…how was I going to turn this list of ingredients into what she serves when we are at their house watching sports while the kiddos destroy their basement? I mean, how was I going to make this recipe super simple and super yummy. Here’s my best attempt. Same basic ingredients, a bit of finesse and I think it’s pretty close 🙂

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What do you serve with spinach artichoke dip?

This is a great question.  I think it depends on the crowd and what type of event you are serving it.  Here are some thoughts on events/meals and what I would serve the dip with:

• Mother’s Day (or really any) brunch: for brunch I would serve a veggie tray with crunchy vegetables that can hold up to a good dip and not fall apart during the “scoop”.
• Game day: bring on the crunchy chips…think corn chips, tortilla chips, beet chips, pita chips, all the chips!
• Cocktail Party: serve with toasted crunchy bread…think baguettes, puff pastry twists, crostini, etc.
• Part of dinner: serve as part of dinner of appetizers, with veggies, breads, potato puffs, other dips, etc and enjoy all the things.

Can you scale this recipe to feed a big crowd?

Definitely can.  If you want to double it, I would use a 9×13 glass or ceramic dish.  If you want to triple it I would make it in a deeper dish (like a foil 9×13 roasting pan).  You’ll need to up the baking time a bit. You want to make sure it is hot throughout and good and melty, all the way through.  Adding 5-10 minutes when doubling should do the trick. For a triple recipe I would add 15 or so minutes more.

You can also scale this recipe down by baking them in small ramekins.  This would be great if you wanted to serve them as individual appetizers with crostini or nice bread basket.  You’ll want to bake these 5-7 minutes less than if you were baking the full recipe in one dish.

How do you make this simple spinach artichoke dip?

It’s almost silly that I’m going to write this out for you.  It’s just that easy. But there are few things that will make the prep even simpler.  

First, you’ll want to get spinach defrosted and drained.  I like to just defrost the box of frozen spinach overnight in the fridge or on the counter all day.  Once defrosted, squeeze out excess liquid in a dish towel…a ton of liquid will come out, so really squeeze it well. 

You’ll also want the cream cheese at room temperature, it will just be easy to mix by hand if it’s softer.  If you want to use a stand mixer with the paddle attachment, it’s not quite as important.

Then, you’ll need to gather the rest of the ingredients and preheat the oven to 375 degrees.

Now it’s time to mix it all together.  I like to start with all the dairy. Mix together the greek yogurt, cream cheese, shredded mozzarella and parmesan cheese.until thoroughly combined.  You can do this by hand, with an electric mixer or a stand mixer. Then add in the garlic, the salt and pepper and lemon juice (if using).

Finally, you’ll stir in the drained spinach and the artichokes.  Mix these in until well distributed.

Put the whole mixture into your baking dish and put in the oven at 375 degrees for about 30 minutes.

Tips and Tricks:

• You can prep this appetizer up to about 24 hours before you are going to serve it.  Don’t put the extra cheese on top until you are going to bake it right before you serve it.  This is a recipe you want to eat hot
• If you happen to have some extra spinach artichoke dip leftover you can store it in a small airtight container in the fridge for up to 5 days.  To reheat it, put it into a microwave safe bowl and reheat in 30 second intervals…sometimes I like to add a bit of milk to help make sure it’s really creamy when eating it the second or third time.

Looking for other simple appetizer recipes? Check these out!

• mock chopped liver (it’s totally vegetarian)
• potato puffs
• homemade hummus

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