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This spinach artichoke dip recipe is a classic, but with one simple addition that’s well worth the extra bit of time. It’s the perfect, easy, and delicious appetizer to prepare for any party or special occasion. Make it once with all of these additional flavors, and you’ll know exactly why I love it!
This is a perfect New Year’s Eve party appetizer.
A dip recipe should always be in our back pocket. A good dip will always be a crowd-pleaser and, instead of being time-consuming, can be easily made with pantry staples. I love always having the ingredients on hand for this spinach artichoke dip. This is a go-to when taking an appetizer to a gathering or for an impromptu get-together at home. A good recipe does not need to be changed but can always be improved upon. To increase the texture and flavor of the artichoke hearts, they are sauteed in oil. The edges are slightly brown and become crisp. The swiss cheese is used instead of mozzarella for more flavor while maintaining the creamy cheese pull we all crave. The result is a simple dip that leaves you wondering why we only order this at restaurants instead of making this at home more.
Everything you’ll need to make this recipe.
- Artichoke hearts are easy to find in the canned aisle at the grocery store. The hearts do not have a lot of flavor on their own. Browning them helps layer more flavor and add texture.
- Frozen spinach is a great staple. Allow the spinach to thaw or run it under warm water to thaw quickly. Make sure to squeeze the spinach in a towel to remove the excess moisture.
- Swiss cheese adds a dimension of flavor to this rich dip. Traditionally mozzarella cheese is used, but the swiss turns up the flavor without overpowering it.
- Worcestershire sauce is that secret flavor that, when added, gives an unmatched depth. A little goes a long way in making this dip irresistible.
- Lemon juice helps to cut through some of the richness that’s implicit in this dip. Citrus works to amplify flavors and bring them to the forefront of the tongue, so that’s exactly why the lemon juice is essential in the recipe.
Here’s how to make this recipe.
- Sear the artichokes. In a small oven-safe skillet, heat some neutral oil on the stovetop. Add the artichokes to the skillet and allow them to cook in the oil until slightly browned. Once the artichokes are browned and a bit crispy, remove them from the heat and set aside.
- Prepare the cheese mixture. In a bowl, add the cream cheese and spread it out until fully softened and pliable. To the bowl, also add the mayonnaise and sour cream. Mix these ingredients together until well combined. Then add in the thawed spinach, seared artichokes, Worcestershire sauce, black pepper, kosher salt, ¾ of the grated Parmesan cheese, grated Swiss cheese, lemon zest, and lemon juice. Mix all of the ingredients together until combined.
- Bake the dip. To the oven-safe skillet that was used for searing the artichokes, pour in the mixture. Spread it out to an even layer and sprinkle with the remaining grated Parmesan cheese. Bake in the preheated 350°F oven for 15 to 18 minutes until the Parmesan cheese is browned and the mixture is bubbling throughout. Remove from the oven and serve immediately.
For a quick crostini: Slice a baguette into ½-inch thick slices. Top with olive oil, salt, and black pepper. Bake at 350°F (the same temperature as the dip) for 8 to 10 minutes.
These pro tips will make this recipe a success.
- For the easiest manipulation and final texture of the cream cheese, ensure it is at room temperature before mixing. Allowing the cream cheese time to soften at room temperature will make the mixing process so much easier. Simply plan ahead and set the cheese out of the refrigerator before prepping the dip.
- Make sure to use full-fat sour cream or Greek yogurt when preparing this dip recipe. The lower-fat versions can tend to curdle or not mix together as compared to the full-fat varieties.
- When ready to bake this spinach artichoke dip, simply use the same oven-safe skillet. This saves some dishes that need to be washed later, and the flavor of the artichokes that were cooked in the skillet will work into the dip as it bakes.
- In case the dip bubbles over while baking, creating a mess in your oven, place the skillet on a parchment-lined baking sheet. This will work to catch anything that falls off of the skillet, keeping the oven clean.
Watch how to make this recipe.
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Baked Spinach Artichoke Dip
- 1 14-oz can artichoke hearts drained and patted dry
- 8 oz cream cheese
- ⅓ cup mayonnaise
- ½ cup sour cream
- 1 10-oz bag frozen chopped spinach thawed and squeezed of excess moisture
- 2 tsp Worcestershire sauce
- ½ tsp kosher salt
- ½ tsp black pepper
- ¾ cup grated Parmesan cheese
- 4 oz shredded Swiss cheese
- 1 tsp lemon zest
- 2 tsp lemon juice
- Preheat the oven to 350°F.
- In a small 8-inch skillet, heat 2 tbsp of neutral oil over medium heat. Once the oil is hot, add the drained and dried artichoke hearts. Sauté the hearts until they are browned on the edges, turning once, 6-8 minutes. Once the artichokes are slightly browned, remove them from the heat.1 14-oz can artichoke hearts
- In a medium bowl, press and mix the cream cheese until it is smooth and softened. Add the mayonnaise and sour cream. Whisk the mixture until it is smooth and creamy. If mixing is hard, use an electric mixer. Add the browned artichokes, prepared spinach, ¾ of the Parmesan cheese, Swiss cheese, Worcestershire sauce, salt, black pepper, lemon zest, and lemon juice. Stir to combine and pour into the used skillet. Smooth the mixture evenly and sprinkle with the remaining Parmesan cheese.8 oz cream cheese, ⅓ cup mayonnaise, ½ cup sour cream, 1 10-oz bag frozen chopped spinach, 2 tsp Worcestershire sauce, ½ tsp kosher salt, ½ tsp black pepper, ¾ cup grated Parmesan cheese, 4 oz shredded Swiss cheese, 1 tsp lemon zest, 2 tsp lemon juice
- Bake in the preheated 350°F oven until the dip is bubbling and the cheese is browned on top, 15-18 minutes. Once baked, remove the dip from the oven and serve immediately.