Double Spinach Artichoke Dip
Yeah, Double Spinach Artichoke Dip because if I’m going to eat something this rich and creamy I’m going to make sure I eat a pound of spinach while I’m at it. 😂 Most people have a favorite recipe for spinach artichoke dip already, but if you don’t, here’s one to try! It has three types of cheese, a creamy, gooey sauce, and just a little bitty splash of hotness to tingle your taste buds. If you have a party coming up or a big football game gathering, this Double Spinach Artichoke Dip is a must have in your spread.
Got leftovers? Make these awesome Spinach Artichoke Quesadillas!
Double Spinach Artichoke Dip Recipe
What is Spinach Artichoke Dip Made Of?
Spinach artichoke dip combines spinach and artichoke hearts (obvi), plus a plethora of creamy and cheesy ingredients to make the dip deliciously rich and gooey. My spinach artichoke dip has double the spinach, plus mozzarella cheese, Parmesan cheese, cream cheese, sour cream, mayonnaise, butter, and a little hot sauce and red pepper flakes for kick!
How Long Does Spinach Artichoke Dip Last?
This spinach and artichoke dip will last about four days in your refrigerator. Any longer than that and the vegetables may begin to seep moisture and you’ll get some liquid pooling in the bottom of the dish.
What do You Serve with Spinach Artichoke Dip?
Because spinach artichoke dip is kind of on the heavy side (understatement) you will want to serve it with something strong and crusty for dipping. My favorite is slices of toasted baguette (not the soft loaves, the nice sturdy real baguettes). Strong crackers are another great option. I even at mine with some tortilla chips, and that was great!
How Many People Does This Feed?
How do you determine the serving size for spinach artichoke dip? I don’t know either. All I know is that if I was bringing this to a party I can imagine about 8 people digging in and getting a least four big ol’ chip dip-fulls. 🤷♀️
Double Spinach Artichoke Dip
Ingredients
- 2 10oz. packages frozen chopped spinach, thawed ($1.96)
- 1 14oz. can quartered artichoke hearts ($2.29)
- 6 oz. shredded mozzarella, divided ($1.34)
- 1/4 cup grated Parmesan ($0.41)
- 1 pinch crushed red pepper ($0.02)
- 2 Tbsp butter ($0.26)
- 2 cloves garlic, minced ($0.16)
- 8 oz. cream cheese ($2.00)
- 1/2 cup sour cream ($0.39)
- 1/4 cup mayonnaise ($0.28)
- 2 dashes hot sauce ($0.05)
Instructions
- Make sure the spinach is fully thawed, then squeeze out as much of the excess moisture as possible (I squeeze clumps of it in my fist). Once squeezed, break the spinach up so there are no large clumps. Place the squeeze dried spinach in a large bowl.
- Drain and roughly chop the artichoke hearts. Place the artichoke hearts in the bowl with the spinach, along with 4 oz. (about 1 cup) of the mozzarella, the grated Parmesan, and red pepper flakes. Stir these ingredients together briefly to combine, then set them aside.
- Begin preheating the oven to 375ºF. Add the butter and minced garlic to a small sauce pot. Sauté the garlic in the butter over medium-low heat for about two minutes, or just until the garlic becomes very fragrant. Cut the cream cheese into chunks and add it to the sauce pot along with the sour cream and mayonnaise. Heat and whisk these ingredients together for about five minutes, or until they melt together into a smooth sauce. Finally, stir in a couple dashes of hot sauce.
- Pour the creamy garlic sauce over the spinach artichoke mixture, then stir until everything is evenly combined and coated in sauce. Transfer the mixture to a 2-3 quart casserole dish, then top with the remaining 2 oz. (1/2 cup) shredded mozzarella.
- Bake the dip for about 35 minutes, or until it is bubbling around the edges and the cheese on top is turning golden brown. Serve while hot.
Nutrition
The equipment section above contains affiliate links to products we use and love. As an Amazon Associate I earn from qualifying purchases.
Scroll down for the step by step photos!
How to Make Spinach Artichoke Dip – Step by Step Photos
Start with two 10 oz. packages of frozen chopped spinach, fully thawed. I like to use the kind that comes in a frozen block for this dish because it’s usually a little less expensive than the kind in a bag, and the texture doesn’t matter as much. Anyway, this is what it looks like when thawed, but not squeezed yet. Look at how much water is pooling at the bottom of the bowl!
Squeeze as much of the excess liquid out of the spinach as possible. I just take chunks of it in my hand and squeeze it into a fist, letting all the extra water flow out. Once you have it all squeezed out (like in the photo above), make sure to break it up so there are no large clumps of spinach.
Drain a 14 oz. can of quartered artichoke hearts and then roughly chop them into smaller pieces. Add the spinach, artichoke hearts, 1 cup (or about 4 oz.) of shredded mozzarella, 1/4 cup grated Parmesan, and a pinch of red pepper flakes to a large bowl. Stir them together until they are combined.
Preheat the oven to 375ºF. Add 2 Tbsp butter and 2 cloves of garlic (minced) to a small sauce pot. Sauté the garlic in the butter over medium-low heat for about two minutes, or just until the garlic becomes very fragrant.
Cut an 8 oz. block of cream cheese into chunks and add it to the sauce pot along with 1/2 cup sour cream and 1/4 cup mayonnaise. Heat and whisk these ingredients together until they melt into a smooth sauce (about 5 minutes).
Add a couple dashes of hot sauce to the creamy garlic sauce. This isn’t enough to actually make it spicy, it just kind of adds a little tang.
Add the creamy sauce to the spinach and artichoke mixture and stir until everything is very well combined.
Spread the Double Spinach Artichoke Dip into a 2-3 quart casserole dish.
Add the final 1/2 cup (2 oz.) shredded mozzarella on top, then bake for about 35 minutes or until it’s bubbly around the edges and turning golden brown on top.
Ta-da! Make sure to serve it while it’s hot!
Take a closer look at that creamy, cheesy, spinach-y goodness! 🤤
This photo shoot took ALL of my will power. ALL OF IT.
Forgive me if this has been asked already but I have some frozen sour cream. Since the dip is cooked would previously frozen sour cream be a problem?