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- 1 cup fresh spinach, chopped - 1 cup artichoke hearts, canned or frozen, drained and chopped - 2 cloves garlic, minced Fresh spinach adds great color and nutrition. Use tender leaves for the best taste. Artichoke hearts bring a rich, earthy flavor. You can use canned or frozen; both work well. Garlic gives the dip a warm, savory note. Mince it finely for the best results. - 1 cup cream cheese, softened - 1/2 cup sour cream - 1/2 cup mayonnaise - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese Cream cheese is the base for a creamy texture. Make sure it’s softened before mixing. Sour cream adds tanginess, while mayonnaise brings richness. Mozzarella cheese melts perfectly, creating a gooey dip. Parmesan cheese adds a sharp flavor that complements the other ingredients. - 1 teaspoon onion powder - Salt and pepper to taste - 1/2 teaspoon red pepper flakes (optional for heat) Onion powder gives a mild onion flavor without being too strong. Adjust salt and pepper to your taste. Red pepper flakes can add a bit of heat if you like spice. Use them sparingly to keep the dip balanced. {{ingredient_image_1}} - First, preheat your skillet over medium heat. This step helps cook the dip evenly. - Next, add a small drizzle of olive oil to the skillet. Once hot, toss in the minced garlic. Sauté it for about 1 minute. You want it fragrant, not browned. - Now, add the chopped spinach to the skillet. Cook until it wilts, which takes about 2-3 minutes. - After the spinach is ready, stir in the chopped artichoke hearts. Mix them well with the spinach and garlic for great flavor. - In a bowl, combine the softened cream cheese, sour cream, mayonnaise, and both cheeses: mozzarella and Parmesan. Mix until creamy and smooth. - Pour this cheese mixture into the skillet. Stir well so it combines with the spinach and artichokes. - Sprinkle in the onion powder, salt, pepper, and red pepper flakes if you like some heat. - Continue cooking over medium heat. Stir occasionally until the dip is heated through and the cheeses melt, which should take about 5-7 minutes. - Once the dip is hot and bubbly, remove it from the heat. Now it’s ready to serve! To make the best spinach artichoke dip, avoid burning the garlic. When you heat the skillet, add a small drizzle of olive oil. Once the oil is hot, add minced garlic. Stir it for about one minute. You want it fragrant but not browned. If it burns, the dip will have a bitter taste. Use even heating and steady stirring. Keep the heat on medium. Stir often as you cook. This helps mix all the flavors well. You want the dip to be creamy and smooth, not lumpy. Choose the best dippers for your dip. Tortilla chips work great, adding a nice crunch. Sliced baguette also makes a good choice. You can even use fresh veggies like carrots or celery for a healthy touch. For presentation, serve the dip warm right in the skillet. This gives a rustic look. Garnish it with extra Parmesan cheese and fresh parsley or basil on top. These little touches make your dip look special. You can easily boost the flavor of your dip. Adding spices or herbs can make a big difference. Try adding a pinch of garlic powder or Italian herbs. Fresh herbs like basil or thyme also work well. If you like some heat, customize the spice level. Red pepper flakes are a great option. Start with half a teaspoon and adjust to your taste. This adds a nice kick without overpowering the dip. Pro Tips Use Fresh Spinach: Fresh spinach provides a vibrant color and flavor. If using frozen spinach, ensure it’s thoroughly drained to avoid excess moisture. Cheese Variations: Experiment with different cheeses like gouda or cheddar for a unique flavor profile. You can also add creaminess with a bit of ricotta. Make Ahead: This dip can be prepared in advance. Simply mix the ingredients and refrigerate until ready to bake. Heat it in the skillet before serving for a fresh taste. Serving Suggestions: Serve with a variety of dippers such as pita chips, fresh veggies, or even pretzel bites for a fun twist. {{image_2}} You can easily change the flavor of your spinach artichoke dip. Start with the base of spinach and artichokes. From there, you can mix in different cheeses. Try using sharp cheddar for a tangy kick or pepper jack for some heat. The creamy texture stays the same, but the taste can shift with just one ingredient. Need to make it gluten-free? Simply check your tortilla chips or baguette for gluten-free options. For vegan substitutes, swap cream cheese, sour cream, and mayonnaise with vegan versions. Nutritional yeast can give a cheesy flavor without dairy. These changes keep the dip tasty while fitting different diets. You can serve this dip in fun ways. For a baked version, transfer it to a baking dish and bake until golden. This gives a crispy top that many love. If it’s hot outside, serve a cold version. Mix the ingredients and chill in the fridge. This makes a refreshing dip perfect for summer parties. To keep your spinach artichoke dip fresh, you have two main options. - Refrigerating the dip: After serving, let the dip cool down. Transfer it to an airtight container. Store it in the fridge for up to 3 days. When you want to enjoy it again, make sure to check for any off smells or changes in texture. - Freezing for later use: If you have more dip than you can eat, freeze it! Place it in a freezer-safe container. It can last for about 2 months in the freezer. When you’re ready to use it, thaw it in the fridge overnight before reheating. When you're ready to enjoy your dip again, reheating is key. - Best methods for reheating: The stove or oven works best. If using the stove, heat it in a skillet over low heat. Stir it often to prevent it from sticking. For the oven, preheat to 350°F (175°C). Place the dip in an oven-safe dish and cover it with foil. Heat for about 15-20 minutes until warm. - How to maintain texture and flavor: To keep the dip creamy, add a splash of cream or milk while reheating. This helps to revive the dip’s smooth texture. Stir regularly, and keep an eye on it to avoid burning. How can I make this dip ahead of time? You can prepare the dip a day in advance. Simply make it, then store it in an airtight container in the fridge. When you are ready to serve, heat it in a skillet until warm. Can I use fresh artichokes instead of canned or frozen? Yes, you can use fresh artichokes. Just cook and chop them first. This adds a nice fresh flavor to the dip. What can I substitute for cream cheese? If you want to avoid cream cheese, use Greek yogurt or a soft cheese like ricotta. These options keep the dip creamy. How long does the dip last in the fridge? The dip lasts about 3 to 4 days in the fridge. Store it in a sealed container to keep it fresh longer. Can I freeze spinach artichoke dip? Yes, you can freeze the dip. Place it in a freezer-safe container. It can last for up to 2 months. Thaw it in the fridge before reheating. What to serve with spinach artichoke dip? Serve the dip with tortilla chips, sliced baguette, or veggies like carrots and celery. These make great dippers and add crunch. In this blog post, we explored how to make a fantastic spinach artichoke dip. We covered fresh ingredients, cheeses, and spices to create the perfect blend. You learned step-by-step prep, cooking tips, and serving ideas for any occasion. Remember to experiment with flavors and styles. Don’t forget to store leftovers properly and enjoy them later. This dip is sure to impress your guests! You now have all the tools to create a delicious dish. Get cooking and savor every bite!

Spinach Artichoke Skillet Dip

A creamy and cheesy dip made with spinach and artichokes, perfect for sharing.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Cuisine American
Servings 6
Calories 200 kcal

Ingredients
  

  • 1 cup fresh spinach, chopped
  • 1 cup artichoke hearts, canned or frozen, drained and chopped
  • 1 cup cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • 1/2 teaspoon red pepper flakes (optional for heat)
  • as needed tortilla chips or sliced baguette for serving

Instructions
 

  • Preheat your skillet over medium heat.
  • In the heated skillet, add a small drizzle of olive oil. Once hot, add the minced garlic and sauté for about 1 minute until fragrant but not browned.
  • Add the chopped spinach and cook until wilted, about 2-3 minutes.
  • Stir in the chopped artichoke hearts, mixing well with the spinach and garlic.
  • In a bowl, combine the softened cream cheese, sour cream, mayonnaise, and both cheeses (mozzarella and Parmesan). Mix until creamy and smooth.
  • Pour the cheese mixture into the skillet, stirring well to combine with the spinach and artichokes.
  • Sprinkle in the onion powder, salt, pepper, and red pepper flakes (if using). Continue cooking over medium heat, stirring occasionally until the dip is heated through and the cheeses are melted, about 5-7 minutes.
  • Once the dip is hot and bubbly, remove it from the heat.

Notes

Serve warm directly in the skillet for a rustic look. Garnish with extra Parmesan and fresh herbs.
Keyword appetizer, artichoke, cheese, dip, spinach