Today I’m sharing my spinach artichoke dip with you. This recipe includes ingredients most of us should have in our pantries and freezers. The artichokes may not be a staple in your pantry, but other than that one ingredient, you can make this recipe at the last minute for a party or special family get-together tonight!
You’ve heard me say this before: people love to get together to laugh and talk. I’m here to tell you, appetizers are the thread that binds the party together!
If you’re looking for a warm, creamy, and irresistibly cheesy appetizer that disappears the moment it hits the table, this Spinach Artichoke Dip is the ultimate party classic. Whether you’re hosting a holiday gathering, game-day party, or casual family night, this easy dip brings restaurant-quality flavor to your kitchen with simple ingredients you could already love.
This recipe is not only quick to assemble, but it also delivers the perfect balance of creamy cheese, tender spinach, and tangy artichokes, making it a guaranteed crowd-pleaser every time.
Can you picture, for a minute, knocking on a neighbor’s door, entering the home, and seeing tables and countertops with chips and dips, like tortilla chips with salsa and guacamole? And lots and lots of different cheese balls with all other kinds of crackers!
In the spirit of always being prepared, I’ve been sharing appetizer recipes with my readers over the past couple of weeks. I hope you have benefited from the wide variety of options and that you have made your holiday parties and family get-togethers extra “flavorful” this year.
This dip is creamy, cheesy, and rich with artichokes and spinach, filled in a bread bowl. It’s always a hit at every party, so be ready to hand out the recipe.
Items You May Need In Your Kitchen
- Measuring Cups
- Measuring Spoons
- Slow cooker
- Sharp Knife
My Other Cheese Balls
- Mini Cheese Ball Bites
- Dried Beef Cheese Ball
- Pimento Cheese Ball
- The Classic Bacon Cheese Ball
- Old English Cheese Ball
The History Behind Spinach Artichoke Dip
Spinach Artichoke Dip may feel like a modern party staple, but its history stretches back through several food trends, ingredient discoveries, and American dining traditions. This creamy, cheesy dip has roots in mid-century cooking, Mediterranean flavors, and the rise of casual entertaining in the United States.
Mediterranean Beginnings: Artichokes Take the Stage
Artichokes have been cultivated for thousands of years in the Mediterranean, where the ancient Greeks and Romans prized them. They didn’t become common in the United States until Italian immigrants began growing them in California during the late 19th and early 20th centuries. By the 1950s, canned artichoke hearts were widely available, making them an easy ingredient for home cooks.
Spinach Becomes a Star in American Kitchens
Spinach surged in popularity in the U.S. beginning in the 1920s, thanks to increased commercial canning and, famously, the Popeye cartoons, which helped market spinach as a “superfood.” By the 1950s–1970s, spinach casseroles and creamy spinach bakes became standard American comfort foods, especially in the Midwest and East Coasts.
Creamy, Cheesy Dips Rise in the Mid-Century Era
The post-World War II boom (late 1940s through 1960s) brought significant changes in home cooking:
- Convenience foods like mayonnaise, cream cheese, and canned vegetables became pantry staples.
- Cocktail parties and casual “home entertaining” became fashionable.
- Hot creamy casseroles and dips made with sour cream or mayo were trendy and easy for hostesses to prepare.
This era gave us iconic party dishes like onion dip, crab dip, and baked cheese spreads—the foundation for what would become Spinach Artichoke Dip.
The Birth of the Modern Spinach Artichoke Dip
By the 1980s and 1990s, recipes combining spinach, artichokes, garlic, Parmesan, and mayonnaise began appearing in community cookbooks, junior league books, and magazine spreads. The dish perfectly matched the era’s taste for rich, indulgent appetizers.
Restaurants helped cement its popularity:
- American casual dining chains added warm spinach-artichoke dip to their appetizer menus.
- Customers loved its creamy texture and easy shareability.
- It quickly became a “must-have” starter at parties, Super Bowl gatherings, and potlucks.
By the early 2000s, Spinach Artichoke Dip was a national favorite.
Why It Became a Timeless Favorite
Spinach Artichoke Dip endures because it hits the perfect balance of flavors:
- Creamy
- Cheesy
- Savory
- Comforting
- Familiar, yet slightly fancy
It feels indulgent enough for holidays but simple enough for everyday entertaining. Today, it remains a beloved American classic that continues to evolve, with baked, slow-cooker, healthy, vegan, and even skillet and bread-bowl versions.
Spinach Artichoke Dip
Step One: Gather Ingredients
Hopefully, most of these ingredients will be in your freezer, pantry, or refrigerator. This is why I love making cheese balls and dips!
Step Two: Cut Cream Cheese
Cut the 8-ounce package of softened cream cheese into one-inch cubes and place them in the slow cooker.
Step Three: Spinach in Colander
Drain the spinach; it takes longer than you think. You can run cold water over it to speed up thawing and draining.
Step Four: Drain Spinach
Now, after draining the spinach, press on it to remove any excess water. We don’t want the moisture in the spinach artichoke dip.
Step Five: Add These Ingredients
Add spinach, parmesan cheese, sour cream, mayonnaise, lemon juice, and parsley to the cream cheese in the slow cooker.
Step Six_ Drain Artichokes
Drain and chop the artichokes into small pieces.
Step Seven: Add Artichokes
Add the chopped artichokes to the slow cooker. Turn the slow cooker to high for 2 hours, or to low for 4 hours. Stir the mixture so the ingredients are well mixed. You may want to stir it periodically while cooking so the cheese melts throughout.
Finished Product
Make sure it’s heated throughout the mixture. Feel free to serve the dip from the slow cooker. I like to serve mine in a round loaf of sourdough bread after cutting out the top section and removing excess bread so it can be served in the “sourdough bowl.” Serve with sliced baguettes or crackers of choice. Enjoy!
Spinach Artichoke Dip Recipe
Spinach And Artichoke Dip
Ingredients
- 1 9-ounce frozen spinach (thaw and drain the liquid)
- 1 8-ounce package cream cheese (cubed and softened)
- 1 cup mayonnaise
- 1 cup sour cream
- 1 tablespoon lemon juice
- 2 teaspoons dry parsley
- 1 15-ounce jar marinated artichoke hearts (chopped fine and drained)
- salt & pepper to taste
- 1 cup Parmesan cheese
Instructions
Slow Cooker
-
Combine all of the ingredients in the slow cooker and cook on low for 2-4 hours, or until heated through. Serve with baguette sliced bread.
Oven Baking
-
Preheat your oven to (350°F)=(176°C).
-
Grease a 9 by 13 baking pan. Combine all of the ingredients in a bowl and mix thoroughly.
-
Scoop the mixture into a greased pan. Bake for about 20 minutes or until heated through. Serve with baguette sliced bread.
Why You’ll Love This Spinach Artichoke Dip
- Quick to make, prep in 10 minutes
- Uses pantry staples
- Creamy, melty, cheesy texture
- Perfect for holidays, game day, potlucks, and snacking
- Easy to bake ahead and reheat
Tips for the Creamiest, Cheesiest Dip
- Squeeze the spinach completely dry to avoid excess moisture.
- Add extra mozzarella on top for a golden, bubbly finish.
- Use marinated artichoke hearts for more flavor.
- For a spicy twist, stir in a pinch of red pepper flakes or diced jalapeños.
What to Serve With Spinach Artichoke Dip
Pair this dip with any of the following:
- Warm naan or pita bread
- Sourdough slices
- Tortilla chips
- Crackers
- Celery and carrot sticks
- Toasted baguette rounds
- Pretzel bites
- Pita Chips
- Chicken N’Biscuit Crackers
- Triscuit Crackers
- Crostini Slices
How do I store this recipe?
I store my dip in the refrigerator for 3-5 days. I worry the spinach flavor will get a bit stronger, so we try to eat it up before that happens.
Can I use low-fat cream cheese?
Yes, you can; it may have a slightly different texture, but if you’re used to using low-fat cream cheese, it will be fine.
Can I freeze this after making it?
I can’t recommend it because I have never frozen it. Because the spinach was frozen, I tend not to refreeze it.
Can I use fresh spinach?
Yes, you can, but you’ll need to blanch it in boiling water, then rinse it in ice-cold water, and then drain it.
Can I use a different cheese or two?
If you have cheddar or another cheese, I would use it. It will have a different flavor because, as we all know, freshly grated Parmesan cheese has a slightly different taste. It will still taste great!
What is Crostini?
I’m sure you have made these and weren’t aware of what they’re called. You slice the baguette into 1/2-inch slices, then brush the rounds with olive oil. Now, preheat your oven to (400°F)=(204°C).
Place the slices on a cookie sheet and bake until they’re slightly crisp on the edges or golden brown, depending on your preferred texture. You can buy them, but they’re so cheap to make that I make them often.
How to Store & Reheat
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Reheat: Warm in the oven at 300°F (148°C) until heated through, or microwave in 30-second intervals.
Freeze: You can freeze before baking, thaw overnight, and bake when ready.
Final Word
This Spinach Artichoke Dip is one of those timeless recipes you’ll make again and again. It’s rich, flavorful, and straightforward, proof that the best crowd-pleasers don’t require complicated steps. Whether you’re feeding a party or just treating your family, this creamy dip brings warmth and comfort to every gathering.
Let this recipe become one of your go-to appetizers all year long! I hope you try making my spinach artichoke dip. It didn’t take long for my whole batch to disappear. Remember, it’s all about teaching our kids and grandkids how to cook from scratch. Any recipe works; they’re learning to measure ingredients, beat the mixture until fluffy, and enjoy working together. Stay safe, stay well. May God bless this world, Linda
The post Spinach Artichoke Dip appeared first on Food Storage Moms.
from Food Storage Moms
No comments:
Post a Comment