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This hot spinach artichoke dip is the answer when I want something crowd-pleasing and easy for game day or any potluck. You get that creamy cheesy pull in every bite and the veggies add a fresh twist. My friends ask for this every year during movie nights and I happily oblige.
Whenever I set this out with a bowl of tortilla chips it disappears fast. The surprise crunch of water chestnuts is my favorite detail. Even people who claim they do not like artichokes end up loving this dip.
Ingredients
- Cream cheese: Look for full-fat blocks for extra creaminess and avoid pre-whipped tubs
- Sour cream: Adds tang and helps everything come together be sure to pick one with no thickeners
- Parmesan cheese: Grated fresh is best because it melts so much better
- Mozzarella cheese: Shredded from a block stretches more nicely than pre-shredded
- Garlic: Mince the cloves yourself for the boldest flavor
- Salt: Brings out all the cheesy notes taste as you go
- Black pepper: Just a touch rounds out the flavors
- Frozen spinach: Use pre-chopped if you can and drain it very well using a cheese cloth
- Artichoke hearts: Canned whole ones that you chop yourself have better texture than the pre-chopped cans
- Water chestnuts: These bring an unmistakable crunch choose ones that look bright and firm
Step-by-Step Instructions
- Prep the Oven:
- Set your oven to three hundred fifty degrees so it can fully preheat while you mix the dip
- Mix the Base:
- In a large bowl blend together cream cheese sour cream half a cup of Parmesan cheese mozzarella cheese garlic salt and black pepper Make sure everything is totally smooth for an even base
- Prepare the Spinach:
- Fully thaw and drain the frozen spinach using a cheese cloth Squeeze out every drop of moisture so your dip comes out perfectly creamy and never watery
- Add the Veggies:
- Mix in the drained spinach finely chopped artichoke hearts and diced water chestnuts Stir everything together until the veggies and cheese are mingled together evenly
- Fill the Dish and Top:
- Spray your seven by nine inch baking dish with a little oil or nonstick spray Spoon in the dip and smooth it out Level the surface so it bakes evenly Sprinkle the rest of the Parmesan cheese on top
- Bake Until Golden:
- Slide the dish into your preheated oven and bake for about twenty five to thirty minutes You are looking for a golden bubbling top and an oozy center If you want an extra golden top place it under the broiler for a couple of minutes
- Serve and Enjoy:
- Bring it to the table right away Swirl a chip or cracker through and watch it disappear
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Using water chestnuts was my grandmother’s trick to keep things interesting I have never seen a bite left behind when I make her version at gatherings It always brings back memories of her bustling kitchen with everyone crowded around a scoop of this dip
Storage Tips
Once cooled transfer leftovers into a tight-sealing container It will be good for up to five days in the refrigerator To reheat place portions in the oven at three hundred fifty degrees for just ten to fifteen minutes or a quick warm up in the microwave
Ingredient Substitutions
Swap in vegan cheeses and dairy free sour cream for a plant based version If you are out of water chestnuts chopped celery adds a bit of that crunch Fresh baby spinach sautéed until wilted is a wonderful upgrade if you have some on hand
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Serving Suggestions
Pour it piping hot into a bread bowl for a wow moment at parties It also pairs well with carrot sticks bell peppers or even pretzel bites Try serving alongside chicken wings or roasted potatoes for the ultimate game night spread
Cultural and Historical Context
This dip became super popular in American restaurants in the nineteen nineties thanks to casual chains That blend of spinach and artichoke first appeared in home kitchens in the sixties as folks started experimenting with casseroles and cream cheese Now it is a beloved fixture on appetizer tables everywhere
Recipe FAQs
- → How do I prevent the dip from becoming watery?
Drain spinach thoroughly using a cheese cloth to remove excess moisture. This keeps the dip creamy and prevents separation during baking.
- → Can I prepare this dish ahead of time?
Yes, assemble the mixture in advance, cover, and refrigerate. Let it rest at room temperature before baking as usual when ready to serve.
- → What can I serve with hot spinach artichoke dip?
Chips, crackers, toasted bread, or crunchy vegetables are all excellent dippers for this warm, cheesy dish.
- → Is it possible to make this dairy-free?
Yes, substitute dairy-free cheeses and sour cream alternatives to achieve a similar creamy texture and flavor.
- → How should I store leftovers?
Place leftover dip in an airtight container and refrigerate for 3 to 5 days. Reheat in the oven or microwave before serving.
- → Can I freeze spinach artichoke dip?
Freezing is possible for up to 3 months. However, the texture may change slightly after thawing due to dairy separation.