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A baking pan fresh out of the oven filled with A Classic Artichoke and Spinach Dip Recipe. There are crackers and mini bell peppers for dipping.

Artichoke and Spinach Dip recipe

Meg van der Kruik
This classic, creamy dip recipe is loaded with spinach, artichokes, sauteed onion, garlic and a mix of creamy cheesy ingredients that will make you weak in the knees.
4 from 8 votes
Prep Time 10 minutes
Cook Time 25 minutes
Course Appetizer
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 tablespoons olive oil divided
  • 1/2 yellow onion minced
  • 1 (15-ounce) package frozen chopped spinach thawed, excess liquid squeezed out, see note
  • 1 (14-ounce) can quartered artichoke hearts drained (see note), chopped
  • 1 clove garlic or 2-3 cloves garlic confit grated if raw, smashed with a fork if confit
  • 8 ounces cream cheese softened
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2/3 cup finely shredded Parmesan or Romano cheese
  • 1/2 cup finely shredded Mozzarella cheese
  • 1 teaspoon coarse kosher salt divided
  • 1/2 teaspoon coarsley ground black pepper more or less depending on taste
  • 1/2 teaspoon paprika

Instructions
 

  • Preheat the oven to 350°F and grease a small 1 quart baking dish with 1 tablespoon of the olive oil set aside.
  • Heat the remaining tablespoon of olive oil in a non-stick skillet over medium heat. Add the minced onions and a small pinch of salt. Cook until softened and translucent, but do not brown. This will take about 3-5 minutes. Remove from the heat.
  • In a large mixing bowl, combine the cooked onions with the spinach and artichokes that have been squeezed dry. Set aside.
  • In a seperate bowl, combine the garlic, cream cheese, sour cream, mayonnaise, and cheeses. Season with the salt and black pepper and stir to combine completley.
  • Mix the prepared vegetables with the cheese mixture until incorportaed then spread the mixture into the prepared baking dish. Sprinkle paprika across the top.
  • Bake for 25-30 minutes until heated through.
  • Serve with chips, crackers, or your favorite veggie dippers.

Notes

To easily squeeze the liquid from frozen spinach and artichokes:
Place the ingredients in the center of a clean tea towel or something similar. Gather the edges to close the ingredients inside and then begin to twist the ends together so that the liquid from the spinach and artichoke are forced through the tea towel as you tighten. Squeeze until little to no liquid comes through. 
Keyword artichoke, cream cheese, garlic, green onion, leafy greens, real california dairy, spinach
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