This easy Chobani Spinach Artichoke Dip Recipes is warm, creamy, cheesy, and delicious! Whether you’re serving it for a game day party, a cozy night in, or a festive get-together, achieving the perfect balance of flavors and texture is key. Here’s how to make a rich, creamy spinach artichoke dip that everyone will love.
What is Spinach Artichoke Dip made of?
It has all the good stuff: fresh spinach, artichoke hearts, garlic, and four different types of cheese in this cheese dip! I use cream cheese, feta, pepper jack, and Parmesan cheese, so it’s nice and melted, but with a tangy, zesty kick. There’s also butter and flour to thicken it, along with a little salt, pepper, and cayenne pepper for a spicy kick.
Can Spinach Artichoke Dip be made in advance?
Yes! Like other party dips, you can make it in a casserole dish the night before, refrigerate it, and then bake it before serving. It’s eaten fresh out of the oven, when it’s hot and melted.
What’s the best cracker for Spinach Artichoke Dip?
I like it best with warm pieces of pita bread, but it’s also delicious with tortillas, pita chips, Fritos, or any kind of sturdy cracker. Or, kick-start your New Year’s resolution and serve it with chopped vegetables.
Our recipe features the perfect ratio of spinach Artichoke dip, and the trifecta of Pure cream cheese, mayonnaise, and sour cream gives the dip its ultra-creamy texture.
Rich, creamy dips are one of life’s great pleasures, and Spinach Artichoke Dip, a holiday classic, is one of the best. As a child of the 90s, I enjoyed countless bowls of spinach dip at parties, as well as my fair share of sizzling cast-iron skillets of the iconic sauce at chain restaurants like TGI Friday’s.
It’s a true treat for everyone, and edible proof that the only thing better than plain mayonnaise is a cheese-covered, delicious dollop of spinach and chopped artichoke hearts.
While it’s a restaurant favorite, I’d argue that the best version of spinach artichoke dip is enjoyed at home, fresh from the oven, where you have complete control over the ingredients.
And that ratio of ingredients has to be perfect: there’s nothing worse than tasting a sauce and ending up with too much spinach, not enough artichokes, or, worse yet, a sauce with a grainy or oily texture.
Our recipe has the perfect ratio of spinach artichoke dip and uses a blend of cream cheese, mayonnaise, and sour cream with a cheese blend to create the perfect creamy texture and balanced flavor.
If you’re looking to perfect this salsa for your next get-together or game day, or even just for a cozy night in, here’s what you need to know to do it right.
Tips for Making Creamy Spinach Artichoke Dip
Use a trilogy of creamy ingredients to achieve the richest sauce possible. Many versions of spinach artichoke dip call for adding just one creamy ingredient (often mayonnaise or cream cheese) to the cheese mixture before baking.
But let’s not dwell on it: this recipe calls for mayonnaise, sour cream, and cream cheese for a richer, creamier sauce. In addition to the silky texture of each of these three ingredients, each adds slightly different sour notes to the flavor that are bold and cohesive.
Double the cheese. Monterey Jack or mild white cheddar cheese melts easily into the sauce as it bakes, and its mild flavor is balanced by the strong nutty flavor of the Parmesan.
Add lemon zest, garlic, and Dijon mustard to balance out the rich, creamy base. This sauce is delicious, there’s no getting around it. But it needs some bright additions to balance it out, so you’ll want to eat it bite by bite.
A dash of lemon juice, fresh garlic, and Dijon mustard dressed it up nicely. We also love the tangy appeal that a tablespoon of white miso adds to the sauce, but feel free to omit it if you don’t have miso on hand.
Use frozen spinach, but make sure it’s the right cut. We started the recipe with fresh spinach, figuring that the old adage “fresh is best” would apply here. But while we liked the idea and look of a sauce made with vibrant green fresh spinach, the extra steps of chopping the spinach, cooking it, and squeezing out the excess moisture weren’t worth the effort.
The flavor of fresh spinach versus frozen spinach was almost indistinguishable when mixed with the cheese sauce. Make sure you use frozen spinach labeled “chopped leaves” and not “chopped.” Frozen chopped spinach is finely chopped and creates a crunchy texture in the sauce. Meanwhile, frozen chopped spinach leaves are the perfect size to serve with vegetables and chips.
Topped with canned artichokes. The results were also similar when comparing fresh artichokes to canned artichokes in this recipe. It was foolish to invest the time and effort into preparing fresh artichokes only to have their flavor hidden in a nice sauce.
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Fresh artichokes are wonderful and have their time and place, but this sauce is not one of them. So stick with canned artichokes, rinse them well to remove excess salt, and cut them into bite-sized pieces that can be eaten with a spoon.
Cook over low, steady heat. When trying to cook and melt a large amount of cheese and cream until you get a smooth mixture, it’s best to avoid heating the mixture too quickly or to too high a temperature. This can cause the cheese and dairy to separate, leaving pools of fat floating on the sauce.
To avoid a greasy crust, bake the sauce at a moderate, steady temperature. Don’t be tempted to speed up the baking process by turning up the oven temperature.
Instructions
1: Melt 3 tablespoons of butter in a skillet over medium heat. Add the garlic and cook for a few minutes. Increase the heat slightly and add the spinach. Mix everything together and cook for a few minutes until the spinach wilts. Remove the spinach from the skillet and place it in a small colander. Squeeze any excess juice back into the skillet. Set the spinach aside.
2: Add the artichokes to the skillet and cook over medium heat for a few minutes until the liquid has evaporated and the artichokes begin to turn light. Remove the artichokes to a plate.
3: In the same skillet, melt the remaining 3 tablespoons of butter and stir into the flour until a paste forms. Cook over medium heat for a minute or two, then add the milk. Stir and cook until slightly thickened; if necessary, add more milk.
4: Add the cream cheese, feta cheese, Parmesan cheese, pepper, and cayenne pepper and stir until the cheese is melted and the sauce is smooth. Chop the artichokes and spinach and add them to the sauce. Stir to combine.
5: Pour into a buttered baking dish. Top with more shredded pepper jack cheese and bake at 375°F until the cheese is melted and bubbly, about 15 minutes.
6: Serve with pita wedges, chips, or crackers!
Ingredients:
- Cooking spray
- 1/2 cup (120 ml) mayonnaise
- 1/2 cup (120 ml) sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon white miso, optional
- 2 teaspoons grated lemon zest (from 1 lemon)
- 1 medium clove garlic (5 g), minced
- 8 ounces (226 g) plain, full-fat cream cheese, cut into 8 pieces and softened
- 15 ounces (425 g) frozen cut-leaf spinach, thawed and squeezed dry (about 1 1/4 cups)
- 1 (14-ounce; 397 g) can quartered artichoke hearts, rinsed, drained, patted dry, and coarsely chopped (about 1 1/2 cups)
- 12 ounces (340 g) Monterey Jack cheese or mild white cheddar cheese, shredded (about 3 cups), divided
- 4 ounces (115 g) Parmigiano-Reggiano cheese, grated (about 2 heaping cups), divided
- Crackers, pita chips, tortilla chips, or crudités, for serving
Make Ahead and Freeze Instructions:
Make Ahead: Prepare the recipe up to Step 4 (before baking) and refrigerate for 1 to 2 days until ready to bake.
Freezing: Prepare the recipe up to Step 4 (before baking). Place the mixture in a freezer-safe container or bag and freeze for up to 2 months. Defrost in the refrigerator overnight and return to the baking dish before baking.
Variations:
Spinach Artichoke Dip with Fresh Spinach: Cook about 10 ounces of fresh spinach in a pan with a drizzle of olive oil. Once the spinach is cooked, let it cool before squeezing out the liquid. I just use a large paper towel, place the spinach on it, and gently squeeze it over the sink.
Healthy Spinach and Artichoke Dip: Replace the sour cream with Chobani Greek yogurt and use low-fat cream cheese. Slow Cooker Spinach and Artichoke Dip: Add everything to the slow cooker and cook on high for 2 hours. Mix well before serving.
