Spinach artichoke dip
This particular spinach artichoke dip is chunky, cheesy, and delicious. It’s easy to whip and a hit at parties. I made it for a Christmas party many years ago and have tweaked it to my liking since then. It feeds a crowd, and you’ll probably come home with an empty bowl. This recipe also divides well. You can split the spinach artichoke dip into two containers and freeze it.
Try some of my other favorite dip recipes: Cheesy chicken bacon ranch dip | Sassy sausage dip | THE loaded baked potato dip | Pimento cheese
If you are looking for substitutions, I would recommend using only one package of Neufchatel in place of the cream cheese. You don’t want to lose all of the richness that cream cheese adds. The original version of this recipe allows you to use sour cream or mayonnaise. I like the tanginess of the sour cream, so that’s how I make it. The amount of garlic is also pretty flexible. I prefer obnoxious amounts of garlic, so you can add or subtract from this (I like to add more). And you can replace frozen spinach with fresh. I use two 9-ounce packages of frozen spinach or one 15 or 16 ounce package of fresh spinach. I also like to chop fresh spinach before cooking it to make it more dip-able. You’ll still want to drain the spinach before mixing it with the other ingredients.
And thanks to Cabo Fish Taco in Blacksburg, I am now incapable of eating spinach artichoke dip with anything other than pita wedges. I make my own, and I like to season them with Parmesan cheese and more garlic. Using a flavored cooking spray (like butter or garlic) also gives you a nice extra layer of flavor. You could easily use store-bought or change the seasoning to what you like. I prep the pita wedges after I put the dip in the oven and then toast them for the last few minutes of the dip’s baking time. That way, everything’s done at the same time.
Spinach artichoke dip
- Total Time: 45 minutes
- Yield: 12 1x
Ingredients
- 1 14 ounce can of artichoke hearts, diced
- 2 packages of frozen spinach, thawed
- 2 packages of softened cream cheese
- 1 cup of sour cream
- 1 cup of Kraft Parmesan cheese
- 1 cup of shredded white cheese (provolone, mozzarella, or Swiss)
- 1 tsp. of black pepper
- 1 tsp. of garlic powder
- 1 tbsp. of minced garlic
Instructions
- Preheat your oven to 350 degrees. Grease a 9×9 baking dish.
- Drain spinach and squeeze out any remaining water.
- Beat softened cream cheese and sour cream together until smooth.
- Fold in parmesan cheese, spinach, artichoke hearts, pepper, and garlic. Transfer to your baking dish. Top with shredded cheese.
- Bake for 30 minutes. Uncover and bake for 5 more minutes.
- Serve warm with pita wedges.
- Prep Time: 15
- Cook Time: 30
Pita wedges
Ingredients
- 1 package of pitas
- Cooking spray
- 1/4 cup of Kraft parmesan cheese
- 1 tbsp. of garlic powder
Instructions
- Slice each pita into six wedges using a pizza cutter.
- Lightly coat pitas with cooking spray (butter flavored spray works well).
- Mix parmesan cheese and garlic powder. Sprinkle evenly over pita wedges.
- Toast at 350 degrees for 4-5 minutes until edges are crisp and slightly browned.
