Hot Spinach Artichoke Dip
It doesn’t matter if it’s a formal soirée, a Holiday 🎄, a dinner party or just a get together with friends, dips are always a great choice! I think of Beet Hummus, Fire Roasted Salsa, Middle East Muhammara (David’s favorite), Pumpernickel Spinach Dip, Six Layer Chip Dip, Jalapeño Bacon Cheese Dip, and more…
Since the 1st recipe ever posted here on Club Foody (Sausalito Smoked Salmon Dip), dips have always been among the most popular food items on the website. With over 2 dozen delicious recipes, there’s a dip for every occasion 😀!
There’s one that I couldn’t’ resist to share and it’s my Hot Spinach Artichoke Dip! Creamy and cheesy 🧀 with a lovely combination of ingredients, this is an easy recipe that is sure to please everyone. It’s perfect to serve anytime!
Often found on restaurant, bar, and bistro menus 📜, I’m showing you the fastest way to make it. What differs between restaurant-style and this one is it’s made with either a Béchamel Sauce and then cheese is added which turns into a Mornay Sauce. My take is more straightforward using sour cream and mayonnaise.
My Hot Spinach Artichoke Dip also separates itself from most other recipes. I add ingredients that are normally not used in it like red peppers and hot sauce 🔥. These two bring not only colors to the dip but also layers of yumminess…
There are a couple of important points to mention when prepping the artichoke hearts and spinach. Let’s start with the artichokes…
When buying a can of artichoke hearts, they are generally brined and it’s important to rinse them very well otherwise the flavor of the appetizer might be unpleasant 😫. To prevent the dip from getting wet, it’s important to place them in a bowl lined with paper towels and then blot them dry with more paper towels.
When it comes to spinach, frozen or fresh can be used. I prefer frozen as they’re easier and faster ⏳ to prepare. If you opt for fresh, you’ll need about 12 ounces. The vegetable will have to be steamed or sautéed until wilted before cooling it and wringing out the excess water.
Like with artichoke hearts, it’s important to dry the spinach as much as possible. Some use a colander. Why? The little bits and pieces will get stuck in the holes. The best way of doing this is to wash your hands and then squeeze it out, that’s all!
In the video, I use a mix of Mozzarella and Parmesan cheese. Other times, I still use Mozzarella but I switch the Parmesan for sharp white Cheddar cheese. I also like to play with the ingredients by adding finely chopped cooked bacon 🥓. Like I mention often, recipes are guidelines and can be altered.
Hot Spinach Artichoke Dip has been around for a long time but never gets old! Served with crackers, tortilla chips, baguette slices, crostini, or crudités 🥕🥒, this appetizer is always a crowd pleaser! Another plus with it is it can be made ahead or even frozen (thaw in the fridge the day before) and when ready to eat, transfer to the oven and bake until heated through and the top is golden.
Bon Appétit! 🍽
Here are several more delicious appetizer recipes for you to enjoy… 😀
– Cognac Chicken Liver Pâté
– Scallops and Roasted Chestnut Soup
– Egg Rolls
– Crab Artichoke Pepper Dip
– Pepper Jack Cheese Sticks
– Spanakopita
– Easy Baba Ghanoush
and for even more appetizer recipes, click on this link… Recipe Category • Appetizers
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Hot Spinach Artichoke Dip
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Ingredients
- 2 tbsp. unsalted butter
- 1/3 cup yellow onions, finely chopped
- 1/4 cup red peppers, finely chopped
- 2 large cloves garlic, pressed
- 8 ounces (1 package) light cream cheese, room temperature
- 1/2 cup light sour cream
- 1/3 cup mayonnaise see Recipe
- 1 tsp. lemon zest
- 1/2 tbsp. hot sauce such as Cholula optional
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1 can (14 oz.) artichoke hearts, drained, rinsed and chopped into small pieces
- 10 ounces (1 package) frozen chopped spinach, thawed, drained and squeezed dry
- 1 cup Mozzarella cheese, grated tips & tricks
- 2/3 cup Parmesan cheese, grated
- crackers, tortilla chips, baguette slices, crostini, or crudités for serving
Directions
- Preheat oven to 350ºF and grease 1-quart baking dish with cooking spray; set aside.
- In a small saucepan over medium heat, add butter and when sizzling, add onions and peppers; sauté for 3 minutes. Add garlic and sauté for 1 minute.
- Add cream cheese, break into small pieces, and stir vigorously until almost melted.
- Transfer the onion mixture to a bowl. Add mayo, sour cream, lemon zest, hot sauce and black pepper; stir well. Add the remaining ingredients and stir until just combined.
- Spread mixture evenly into the prepared baking dish and bake in the preheated oven for 15 to 20 minutes or until heated through and top is golden.
- Serve immediately with crackers, tortilla chips, baguette slices, crostini, or crudités.
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