Easy Spinach and Artichoke Dip

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About this Recipe

Usually considered a restaurant staple this warm, creamy, and full of flavor dip is sure to impress, yet is so easy to make at home. I make this any time we are having company at the Coffee Homestead and it is the most requested party food that I make. (So be prepared, your girlfriends will always want this once they know you can make it.) This recipe uses easy to find ingredients and elevates them to something that even spinach haters will love. It’s super easy, and elegant, I know you can do it!

Perfect for entertaining and holiday parties this is effortless crowd pleasing perfection.

To amplify the spinach and artichoke flavors in this homemade version I swapped dull, tough frozen spinach for sautéed fresh baby spinach and used tender marinated artichokes. Smoked Gouda’s sweet and nutty flavor perfectly accentuates the artichokes, and it gives my dip a creamy, melty texture without causing it to congeal and turn stringy after cooling. I streamlined my method making clean up easier by stirring all the ingredients together in one skillet (if using cast iron skillet just go straight to the oven) before transferring the dip to a baking dish. After about 20 minutes in the oven, the top is golden brown and the edges are bubbling, gooey deliciousness that everyone will enjoy!

My family loves this dip everytime even the little ones, this is a great way to get some vegtables into everyone!

Easy Spinach Artichoke Dip

Kara Coffee
Before you begin: 
You will need one 12-ounce jar of marinated artichoke hearts to yield the 1⅓cups called for here. You can substitute canned artichoke hearts if you can't find marinated. If you can find only 5-ounce packages of baby spinach, there's no need to buy a third package to make up the extra ounce; just make the dip with 10 ounces. Use the large holes of a box grater to shred the gouda and a rasp-style grater to grate the Parmesan. Serve with tortilla chips, crusty bread, pita chips, or vegetables.
4.77 from 117 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Course Appetizer
Cuisine American
Servings 10 people

Ingredients
  

  • 2 tsp Extra-Virgin Olive Oil
  • 4 Cloves Garlic Minced
  • 11 ounces Baby Spinach Coarsely Chopped (11 cups)
  • 8 ounces Cream Cheese (softened)
  • 6 ounces Gouda Cheese Shredded (1 cup)
  • 3 ounces Parmesan Cheese Grated (1 cup)
  • 1 1/3 cups Marinated Artichoke Hearts Chopped
  • 1 cup Mayonnaise
  • 1 tsp Ground Black Pepper
  • 1 tbsp Sir-ache Sauce OR 1/8 tsp cayanne pepper

Instructions
 

  • Adjust oven rack to middle position and heat oven to 400º. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Add spinach, 1 handful at a time, allowing each to wilt slightly before adding next; cook until wilted and liquid has evaporated, about 4 minutes.
  • Off heat, add cream cheese and stir until melted and combined, about 1 minute. Stir in gouda, Parmesan, artichokes, mayonnaise, pepper, and cayenne until combined. Transfer to 2-quart baking dish and smooth top with rubber spatula
  • Bake until spotty golden brown and bubbling around edges, about 22 minutes. Let cool for 10 minutes. Serve.

To Make Ahead

  • At the end of step 2, let dip cool completely, wrap in plastic wrap, and refrigerate for up to 2 days. When ready to serve, continue with step 3, increasing baking time by 10 minutes.
Keyword Artichokes, Cream Cheese, Smoked Gouda, Spinach