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 10 oz. packages frozen chopped spinach, thawed ($1.96)
- 14 oz. quartered artichoke hearts ($2.29)
- 6 oz. shredded mozzarella, divided ($1.34)
- 1/4 cup grated Parmesan ($0.41)
- pinch red pepper flakes ($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
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.
Looks delicious! Can’t wait to try this for Friendsgiving and beyond! A couple question: salted or unsalted butter? It’s not specified in the recipe. Also what type of bread is in the picture. It’s on the tip of my tongue. Thank you!
I use salted butter in all of my recipes (only because I don’t like to buy two different types of butter 😅). The bread in the photo is just a store-bought baguette.
I know I’m late to the post here, but just wanted to say that if you have a Jimmy John’s restaurant near you, they sell 16″ loaves of day-old bread for 50 cents each.
Nice!!
Thank you for all the informative and helpful pictures to guide me every step of the way! This really is a delicious dish. Can’t wait to make it again.
The Spinach and Artichoke Dip is on point!!! Thank you for this phenomenal recipe, Beth!!! :-)
Would this work with fresh spinach? If so, how much would you use? Would you cook the spinach before mixing it with the sauce?
Yes, you’ll definitely need to cook the spinach down to remove most of the moisture, to the point where it’s like the frozen spinach after it’s been squeezed. It’s hard to say exactly how much fresh you’ll need, since it shrinks SO MUCH when you cook it down, but I’m going to guess a pound or two.
Just made this but I tripled the garlic… so good
Hey Beth! This looks delicious – like all your recipes! I’m wondering if you could do the bulk of the work ahead of time, say the day before, and save the baking step for later? Thoughts?
I think that would probably work! Just be aware that if the ingredients are all chilled going into the oven, it may need a little more time to heat through.
Made this recipe for the Super Bowl. Absolute hit. Tortilla chips had a tough time holding up to its thickness, so we baked some naan to dip in it. That really took it over the top. Great recipe.
Had to try this out before carting it off to a party today–spectacular! The test batch, a half batch disappeared and another is ready to take this afternoon
A great meal idea prep recipe that I was wondering if you could play around with is 5 spice chicken thighs glazed in sweet chili sauce with maybe brown rice and Asian broccoli
YUMMMMMM!
Eh, this one wasn’t a winner for me. It tasted “off.” I was sure to squeeze excess moisture from the frozen spinach but ultimately it didn’t stack up to some crockpot spinach artichoke dips I’ve made using fresh spinach.
I’m also wondering about freezing this! Worried I’ll make too much and don’t want to to go bad. Thanks! :)
Creamy sauces don’t have the best reputation for freezing, so I’m going to guess it wouldn’t be a good candidate. You could easily cut the recipe in half, though.
Two questions: do you think this would work well in a (mini) crock pot? If so, how long would you cook for?
If I make this the day before and refrigerate, do you think it would heat in the microwave well?
Thanks in advance, love your stuff!
Hmm, I bet a crock pot would work, but I just don’t know how long and what temp without actually trying it out. The baking step is really just to heat everything through, so as long as the crock pot heats it up until it’s melty that will be fine. I’ve been microwaving my leftovers and they’re great. :) But you do need to stir it often while reheating in the microwave, so the cheese layer on top won’t be the same.
I don’t like mayonnaise, so even though things like this don’t really taste like mayonnaise, I never have it. What would you substitute?
I would just add more sour cream.
You’re killing me, smalls!!! I LOVE spinach and artichoke dip. Looks like I’ll have to make some shortly!!!!! :-)
Can this be frozen and still taste okay?
I haven’t tried freezing this one, but I’m going to guess that it won’t hold up well. Creamy sauces generally don’t do well.