The Best Hot Spinach Artichoke Dip

I developed this recipe over 20 years ago. We used to attend a New Year’s Eve party at a friend’s house every year. After the first year, my friend told me I ALWAYS had to bring this dip because it was so popular – and that I should bring two of them! Everyone LOVED it, and there were never any leftovers. I make it often for game nights and book clubs, and sometimes, just because I’m hungry for it! You can serve it with pita chips, tortilla chips, crackers, or veggies. It’s so quick and easy to mix up; just mix everything together, put it in a baking dish, and bake it for 45-60 minutes. I hope you enjoy it as much as I do!

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Ingredients

Spinach – I use one box of frozen chopped spinach, thawed, drained, and squeezed until it’s a dry as possible.

Artichokes – I prefer quartered artichokes, as they are faster to chop up, but choose what you like. I never use artichokes in oil, only water. Chop them coarsely.

Sour Cream and Mayonnaise – One cup of each is all you need. Use your favorites, but full-fat tastes best and will bake up better than anything low-fat. Don’t use Miracle Whip, go with the real mayo.

Cream Cheese – Let it sit on the counter at least an hour to soften, then cube it into large chunks so it blends better. Again, I always go full fat, but you do you!

Garlic – You can use whatever garlic you have on hand. I usually use my garlic press but I’ve also used granulated, powdered, or just dried garlic bits. Measure with your heart!

Onion – To make this recipe fast and easy to throw together, I use whatever dried, minced onion I have, or even onion powder. My favorite is my Pampered Chef Three Onion Rub. Use whatever you have on hand, and again, measure with your heart!

Italian seasoning – I use 2-3 teaspoons in this, as it helps balance the flavors. I usually use the Pampered Chef blend, but use whatever is in your pantry.

Sea Salt and Freshly Ground Pepper – I use up to 1/2-1 teaspoon of each to taste. It brings out the flavor. You can taste your mixture to see when it’s seasoned to your liking.

Cheese – You can never have too much cheese!! I add an entire 2-cup bag of shredded Italian blend cheese, and sometimes I’ll add a little extra shredded Parmesan as well. Feta would be fabulous too, it’s just more expensive. If you don’t have the Italian blend, use Mozzerella and Parmesan.

Instructions

Preheat your oven to 350F degrees.

Grease a deep 9″ pie plate, or any medium baking dish with butter.

Combine all of the ingredients in a bowl and mix well. There shouldn’t be any lumps of cream cheese or pockets of cheese or spinach. Pour it into the prepared baking dish.

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Bake at 350 for 40-60 minutes. or until the top browns slightly, and the edges are bubbly.

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Serve hot, warm, or even room temperature with pita chips, crackers, pretzels, crostini, tortilla chips, or veggies. Reheat leftovers gently in the microwave. Store up to a week in the refrigerator.

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For a special treat, make your own pita chips out of store-bought or homemade pitas. You can do the same with tortillas, or french bread as well.

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Buy my Pampered Chef Pie Plate here! Another great option is the Le Creuset oval gratin dish.

Mixing Bowls: Pampered Chef Mixing Bowl or All Clad Stainless Mixing Bowl Set

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