Spinach and artichoke dip might be one of my favourite things to order at a restaurant. Moreover, if its constant presence on restaurant menus is any indication, I’m not alone on that opinion.
Until recently, I had never considered making my own spinach and artichoke dip. However, when restaurants aren’t available (a snow day, a pandemic..), you have to satisfy that craving for bubbling hot spinach and artichoke somehow.
Here is the recipe for my soon to be famous spinach and artichoke dip, and here is why I love it:
- It is easy to make and quick to throw together. It only takes about 10 minutes to prep, 30 minutes to bake. I like to bake it in a cast iron skillet, but you can use any baking dish.
- There’s flexibility in how to prepare it. You can prepare it in an oven, or on a grill. Weather permitting, I like to use the barbeque because it adds a little bit of smoky flavour, and if we’re being honest, I love anything on the barbeque, but again, oven works just as well. Both techniques are included below.
- You can prep it ahead, which I actually prefer because it gives the flavours time to get acquainted with one another, and become best friends. It also reheats well, if you have any leftovers (that’s a big IF).
- It is a true crowd pleaser, and I mean that. Serve it with toasted baguettes, tortilla chips, or crackers. You can put it on top of baked potatoes – you name it. I have had guests eat it just by itself with a spoon. It is that good.
Baked Spinach and Artichoke Dip Recipe
1 (8-oz) package cream cheese, room temperature
½ cup sour cream
¼ cup grated Parmesan cheese, plus more for topping
3-4 garlic gloves, minced
1 can artichokes, drained and chopped (or marinated artichokes)
1 (10-oz) package of frozen chopped spinach, thawed and squeezed dry
salt & pepper
baguette, crackers, chips (for serving)
- Preheat the barbeque to medium-high heat, or oven to 350°
- In a large bowl, combine the cream cheese, sour cream, Parmesan cheese, garlic, lemon juice and lemon zest (to taste). Mix well to combine. Fold in the artichokes and spinach. Season with salt and pepper, to taste.
- Transfer to cast-iron skillet or baking dish and spread evenly with a spatula. Top with more Parmesan cheese and cover with foil.
- Bake for 10 minutes. Remove the foil. Cook uncovered for 15-20 minutes, or until the top is bubbly and golden brown. CAUTION – it will be extremely hot coming off the grill or out of the oven. Serve with baguette, crackers or chips on the side. Enjoy!
Have you made this? Let me know what you think in the comments below!