The leftovers keep well for several days in the fridge, and you can quickly reheat them in the microwave. When you want something creamy and cheesy, you can’t go wrong with this wonderful dip. The combination of vegetables, garlic, sour cream, and parmesan is wonderful. It’s an easy recipe too. Once you defrost the spinach and chop the artichokes, all you have to do is mix everything in one bowl, transfer the mixture to a baking dish, and bake.
Ingredients
You’ll only need a few simple ingredients to make this tasty spinach artichoke dip. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Canned artichoke hearts: I use those that are canned in water. Frozen chopped spinach: I haven’t tried making this recipe with fresh spinach. Creamy stuff: Sour cream and mayonnaise. Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Red pepper flakes: A nontraditional addition for sure, but I love the extra kick. Grated Parmesan: Make sure you use finely grated parmesan, not coarsely shredded. Shredded cheddar: For the most robust flavor, I like to use sharp cheddar, or better yet - extra sharp cheddar.
Instructions
Making this spinach artichoke dip is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Drain the artichokes and squeeze them in a clean kitchen towel to remove the water. Coarsely chop.Defrost the spinach in the microwave, then place it in a colander and press on it with a spoon to remove the water.In a large bowl, mix together all the ingredients.Transfer the mixture to a greased 9-inch pie plate and bake until golden, about 20 minutes at 350°F. Sometimes, instead of a pie plate, I divide the mixture between two smaller baking dishes, as shown in the video.
Expert tip
I use garlic and red pepper flakes to season the dip. The crushed red peppers are nontraditional, but I do like the subtle kick that they add to this dish. I use quite a bit of garlic - a full tablespoon. If you’re not a big fan of garlic, consider using just 1 teaspoon. In addition to the spices, the parmesan cheese is salty and very flavorful, so it adds a lot of flavor to this dish. And it’s also the reason there’s no need to add any salt to this recipe.
Frequently asked questions
Variations
A good way to vary this recipe is by adding spices. Good candidates include dried thyme and dried oregano. Try adding just a pinch of either one of them. You can also add a pinch of onion powder.
Serving suggestions
The classic dippers to serve with this dip are toasted baguette slices and crackers. But we do have several keto options at our disposal:
Cut-up veggies (I like mini bell peppers, cucumber slices, and celery sticks).Almond flour crackers.Pork rinds (homemade are best, but plain store-bought are an option too).
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave on 50% power. You can also freeze the leftovers, then thaw them overnight in the fridge.
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