Spinach and artichoke dip is the ultimate comfort food. Baked with cream cheese, parm, mozzarella and artichoke hearts, fresh spinach and garlic. Gluten-Free. A perfect appetizer.
Spinach and artichoke dip is another one of those appetizers that you will find at almost every American restaurant, but you could really do a better job making it at home (and for half the price).
And it’s just too good to only have when you eat out. Also it’s frequently way too greasy and rich for my taste when I order it at a restaurant. No idea what they’re putting in this thing, but they could certainly go with a lot less fat and oil.
I remember the first time I made this dip from scratch it was my sophomore year at BU.
My roommates and I were having a bunch of people over, but for some reason the four of us randomly decided to make this dip (1 roommate was busy entertaining and therefore never saw a bite).
We didn’t have a glass baking dish or anything resembling one so we just made it in a bundt pan. Yep that’s a bundt cake pan.
Oh well, better than nothing, right? Our college mentality was clearly that you simply must make do with what you have and not get discouraged.
Not only did we bake this in a spinach and artichoke dip in the bundt pan, but we couldn’t even wait to remove it from the pan and place it on the table.
We huddled around the stove and picked at it like wild vultures until the cake pan was licked clean. And we licked that pan clean in minutes, I tell you, minutes.
I’m pretty sure at one point we were dipping broken potato chip pieces into it – once we had devoured all the pita bread, baguette, and crackers. I must say I have slightly evolved since then, and now have a glass baking dish to cook with – but the vulture eating habits haven’t changed. : ) I mean it’s just too good to eat slowly right?
I don’t usually make baked dipped, opting for hummus or or white bean dips normally, but if you’re going to bake a dip, spinach and artichoke is the combo to go with.
Let me know what you think of this spinach and artichoke dip in the comments below.
For other dip recipe ideas be sure to try my vegan pumpkin dip.
- 8 oz cream cheese softened
- 1/4 cup mayonnaise
- 1/2 cup parmesan grated
- 2 cloves garlic minced
- 12-14 oz can artichoke hearts chopped
- 5-10 oz bag of fresh spinach depending on how much you like spinach, chopped
- 1/4 cup mozzarella cheese shredded
- 1 tablespoon butter
Preheat oven to 350 degrees F.
In 1 tablespoon butter cook spinach over medium heat until wilted and liquid has evaporated.
Combine cream cheese, mayo, Parmesan and garlic. Add chopped artichoke hearts and spinach. Mix well.
Lightly grease baking dish and add mixture. Top with shredded mozzarella cheese. Bake for 25-35 minutes, until cheese is slightly browned.
Serve with sliced baguette bread, crackers, etc. (I lightly brushed baguette slices with olive oil, sprinkled some garlic powder on top and baked them in the oven for 10 minutes)