Spinach Artichoke Dip
Updated Oct. 16, 2023
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 to 3 cups
- 2tablespoons olive oil
- 1large garlic clove, finely chopped
- 112-ounce bunch fresh spinach, finely chopped (or 1 10-ounce package frozen spinach, defrosted, drained and finely chopped)
- Pinch of red-pepper flakes (optional)
- Kosher salt and black pepper
- 1(14-ounce) can quartered artichoke hearts, drained and coarsely chopped
- 8ounces cream cheese, cut into 1-inch pieces
- 4ounces fresh mozzarella, torn or shredded
- 4ounces sour cream or full-fat Greek yogurt
- ¼cup Pecorino Romano or Parmesan, finely grated
Ingredient Substitution Guide
Nutritional analysis per serving (5 servings)
401 calories; 33 grams fat; 17 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 15 grams protein; 586 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it’s softened and fragrant, about 30 seconds.
- Step 2
Add spinach to pot one handful at a time, letting each handful completely wilt before adding the next. Add crushed red pepper, if using, and season with salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes. Add artichokes and season with salt and pepper. Cook for a few minutes, just to take the raw edge off the artichokes.
- Step 3
Reduce heat to low and add cream cheese and mozzarella. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in sour cream and pecorino, and season with more salt and pepper. You can certainly eat this dip straight from the pot (or transferred to a serving bowl), but running it under the broiler for a crispy top is also an excellent option. To do so, transfer dip to a small ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.
Private Notes
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Cooking Notes
Kale?
Substitutions: A caterer told me his secret for almost everything: a mixture of equal parts of cream cheese, sour cream, and mayonnaise. I use that in this dip. A 4-oz. can of chopped green chilies is a wonderful addition. In a pinch a 10-oz. block of frozen spinach works.
trackhorse
If you use "real" cream cheese instead of Philadelphia (and its thickening-laden cousins) you don't have to "…cut [it] into…pieces". Additive-free cream cheese is, you know…*creamy*. Try the real thing and you'll never go back.
Ginnyhw
This stuff is great over hot cooked pasta.
Joanne B
I serve this cold on leaves of Endive as an appetizer. Always appreciated.
Tim myers
Then you made a different recipe. Dont review this one.
Kate
I took the easy way--put frozen chopped spinach in a pyrex casserole and thawed in the microwave. Then added all the other ingredients (went with garlic powder and yogurt instead of sour cream), stirred, covered and baked for about 15 minutes. Took the cover off and baked another ten minutes. It was delicious! (and I only had one dish and a spatula to clean...)
DELICIOUS
Exceptional! I made it 2 nights in a row- everyone was in heaven! I took others' advice and added 2 TB of mayo, extra artichoke, used fresh spinach (minced finely). I also squeezed a pinch of lemon and used lemon pepper in place of regular pepper. We literally couldn't stop eating once we tried it. Everyone asked for the recipe! I highly recommend this one. The reviewers that found this bland clearly didn't follow the salt/pepper instructions throughout the recipe.
Gordon
Great recipe, but I would add water chestnuts for the crunch!
Mary Pat
I found it a bit rich (though loved the stringy mozzarella bits) and double the artichoke hearts. Lemon zest also a good suggestion.
nancy hoving
What is "real" cream cheeze? Sounds better.
Melissa
Tried it prior to running it under the broiler - It made a huge difference. Will make the broiler tip part of the regular preparation. I didn't chop quite finely enough, but will be more careful next time. It didn't stop me from making this my dinner slathered on some leftover baguette. Delicious.
Kale?
I make a version that does not have mozzarella in it but Parmesan or pecorino add so much flavor that I wouldn't want to lose that.
lkp
Made for a dinner party, tho' guests went for locally made cheeses more than this dip. Husband and I were happy to consume the leftovers.
Used frozen chopped spinach, well drained, which is easier than cooking from fresh but may affect flavor. Cut down cream cheese to 6 oz.; used 19-oz. jar marinated artichokes, chopped. Would use reduced-fat cream cheese and nonfat Greek yogurt next time; don't think it would alter deliciousness. Don't leave out the red-pepper flakes!
Ellie
I added paprika, white pepper, lemon juice, and onion powder. Made it a lot richer and more flavorful!
Erica
You could always add a splash of lemon juice (or grate some zest in) at the end!
Lee
Easy and tasty. Would definitely try making it with half the amount of cream cheese plus mayo or 6pm of cream cheese. The recipe as is was too cream cheese flavoured for me.
improvement notes from comments
Also double spinach
Heather
great recipe. I did add lemon juice and small amount of lemon rind. It made a big difference. I used pizza mozerella first time and regular mozzarella second time. it was better the second time. I cut the artichokes and spinach into small pieces. I also added a bit more parmesan cheese and decreased the cream cheese slightly. It made the perfect consistency. I put too little spinach first time as I put 10oz not 12 oz. THe 10 oz was for frozen spinach.
Luisa
Fantastic recipe - delicious Frozen spinach is perfect, gently fried garlic makes all the difference And we eat it warm or cold depending on the day Perth , Western Australia
Tracy
Recipe is just ok. It needs both more flavor & more texture. I added extra garlic & extra crushed red pepper. It was still pretty bland. Next time I will add canned diced chilies. For texture, I am going to try diced water chestnuts &/or red bell peppers, although a 2nd can of artichokes might do the trick. TIP 1: I chopped fresh spinach in the food processor, which results in perfect size chop. (3 rounds) TIP 2: broiling didn't add anything, just made it ugly.
Tera
Made this with double canned artichokes (yes!), maybe a little too much salt (but do salt at every step!), some red pepper flakes (yes!), and double the garlic. Was going to try lemon but found it didn’t need it. Note that 12 oz of spinach is two bags!
Ashlie
Very rich and delightfully creamy, but a bit bland and unbalanced. Maybe I was supposed to use marinated artichoke, but it didn’t say that specifically. I doubled the parmesan and added a half a lime’s worth of juice (would’ve been lemon if I had some on hand, but it worked well too). The acidity and extra salty tang really livened it up. It’s delicious! I haven’t broiled it yet (party is tomorrow), but after reading other notes I think that’ll help it reach its full yummy potential!
Artichoke tip
You can use marinated (drained) quarters and give them a quick chop in the food processor that you used for the raw spinach leaves. Gives a more piquant flavor.
sparklefern
We made this as the dip for a crudités platter. First, it makes a lot more than 2-3 cups so don’t worry that the recipe is for too little an amount. I cut back by ⅓ the cream cheese as others suggested. BUT I forgot to chop up the fresh cooked spinach. It was still divine tasting but NOTE TO SELF: next time remember to chop the spinach. Scooping it up with a slice of veggie crudite results in long stringy bits of spinach that are hard to manage.
Dan W
Added some diced red pepper for color at the end of step 1. Used Aleppo pepper flakes in step 2. This was so good with tortilla chips that we almost filled up on it before dinner. Because of that, we simplified the main course to be just seasoned and sautéed chicken thighs with a scoop of yet more dip on top!
shauna
Add lemon and Pepporcinis
margaretcooks
I made this tonight because I felt crabby at work and needed something indulgent. I did cut the cheese to 4 oz, added mayo per some comments, used light sour cream (because I like to punish myself even if I'm being self-indulgent), and subbed TJ's cheddar/parm for the mozzarella and pecorino. And because I was crabby, I used dehydrated onion and garlic powder. Still really good! Sometimes you just gotta ...
ChowTime
I am in a similar state, though I am eating frozen TJ's spinach artichoke dip for my dinner as I read through this. I am house sitting, and since my brother said "make yourself at home" I am. I would absolutely though, have dip for dinner at my own home. In fact, I am certain if I call it something entirely different and put it over pasta, my partner would be none the wiser
LBS
This was very good, but not infinitely better than any other spinach artichoke dip. I added a splash of vinegar at the end as it felt it needed a bit more acid.
judygreeneyes
I followed the recipe exactly, using the frozen spinach. It was perfect and was a bit hit with pita chips and crostini. I might add a tiny bit of milk to make it a little looser, and I would say that it is really at its best served warm.
Fran
Made this as written. No substitutions or alterations. It was absolutely perfect and a delicious and decadent treat for our holiday table
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