The easiest, cheesiest, creamiest dip of them all. This easy spinach artichoke dip is an instant party hit that will become your new favorite appetizer!
Easy Spinach Artichoke Dip
Where does this dip come from?
I would really like to know the true origin of spinach artichoke dip.
There’s a theory that it originates from the old Knorr Classic Spinach Dip recipe, which could be found on packages of Vegetable Dry Soup Mix. I’ve heard tell it was around as early as the 50s, but I couldn’t find positive proof.
Anyway, that recipe had water chestnuts in it, which I consider an abomination before the Lord.
Yuck.
Plus, the old Knorr recipe was for chilled dip—most spinach artichoke dips are served warm.
Wikipedia claims that this type of dip may have originated with Hellman’s Mayonnaise, or Lipton soup mix, but offers no references for that claim. It’s true that many recipes for this dip include mayo, but that’s a feature of the old Knorr recipe, too. So who knows, really.
If you have any thoughts on the origin of spinach artichoke dip, drop me a line in the comments. I follow up on all leads! And I’ll continue to keep looking in our stash of old cookbooks in case I run across something.
Meanwhile, let’s get into the dip.
Why this recipe is so darn easy…
It’s easy because I tested it more than a dozen times until I got it exactly right and figured out how it could go wrong.
That’s why recipe testing is important. Anybody can write down the right way to cook something. It takes practice to figure out how it can go wrong and write down how to avoid those pitfalls.
In essence, this recipe shows you how to avoid the number one problem with hot dips: wateriness. If you don’t handle the water problem right from the beginning, your dip will be drippy, and no one wants that.
In addition, I made sure the balance of cheeses was just right. It’s not too thick, or too stringy, or gummy, or grainy. It takes the right kind and amount of cheese to get it perfectly creamy and cheesy.
As long as you follow the directions, it’s guaranteed to come out delicious. Serve it at your next party and impress everyone.
Easy Spinach Artichoke Dip
The easiest, cheesiest, creamiest dip of them all. This easy spinach artichoke dip is an instant party hit that will become your new favorite appetizer!
Ingredients
- 5 cups fresh baby spinach lightly packed
- 1 1/2 cups quartered artichoke hearts equal to a 14 ounce can, drained
- 4 ounces cream cheese
- 1/2 cup shredded sharp white cheddar I use Kerrygold Dubliner
- 1 tablespoon grated parmesan cheese
- 1 pinch salt
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon garlic powder
Instructions
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Wilt the spinach in a large nonstick skillet over low heat for about 5 minutes, or until completely wilted. (Do not use a pot; it will trap moisture and the spinach will be watery!)
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Drain the artichokes. Press them between paper towels to remove moisture, then repeat one more time with fresh paper towels to remove any remaining moisture. Add the artichokes to the skillet.
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Add the cream cheese. Stir the mixture until the cream cheese melts completely.
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Add the cheddar and stir until it melts completely. Add the parmesan, salt, red pepper flakes, and garlic powder. Stir thoroughly, breaking up the artichokes as you stir.
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Serve hot. Cover and refrigerate to store.
Recipe Notes
Makes about 2 cups, or four 1/2 cup servings.
Lynndee says
We love a good dip for our chips and that looks so good. Going to save your recipe. Thanks you for sharing.
Kita Bryant says
This is an all time favorite side dish of mine. I would love to try your recipe out.
Chef Dennis says
Yum! I am so loving this Spinach Artichoke Dip right now! Looks really appetizing and mouthwatering.
Catalina says
Spinach and artichoke are so good together! A tasty dip is perfect for our movie nights!
Marysa says
Water chestnuts – haha!!!
This sounds like a great recipe. We haven’t had spinach artichoke dip in ages, I’ll have to make this sometime.