Ina Garten Spinach Artichoke Dip Recipe

This Ina Garten Spinach Artichoke Dip Recipe is a creamy and crowd-pleasing recipe, which includes frozen spinach and canned artichoke hearts. It’s a great choice for holiday parties, ready in about 45 minutes.

Jump to Recipe

Ina Garten Spinach Artichoke Dip Recipe Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 (10-ounce) package frozen chopped spinach, thawed and drained
• 1 (14-ounce) can artichoke hearts, drained and roughly chopped
• ½ cup sour cream
• ½ cup mayonnaise
• 4 ounces cream cheese, softened
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• Salt and freshly ground black pepper, to taste
• Red pepper flakes (optional, for added heat)

How To Make Ina Garten Spinach Artichoke Dip Recipe

1. Preheat the oven:
   Set your oven to 375°F (190°C) and lightly grease a small baking dish or oven-safe skillet.
2. Sauté the aromatics:
   Heat olive oil in a skillet over medium heat. Add chopped onion and cook for 4–5 minutes until soft. Stir in the garlic and cook for 1 more minute.
3. Add spinach and artichokes:
   Mix in the thawed, drained spinach and chopped artichoke hearts. Stir and cook for 2–3 minutes to combine and warm through.
4. Mix the creamy base:
   In a large bowl, stir together sour cream, mayonnaise, softened cream cheese, Parmesan, and mozzarella. Fold in the spinach-artichoke mixture. Season with salt, pepper, and red pepper flakes if using.
5. Assemble and bake:
   Transfer mixture to the prepared dish. Smooth the top and sprinkle with extra cheese if desired. Bake uncovered for 20–25 minutes until bubbly and golden.
6. Serve hot:
   Let cool slightly, then serve with chips, crackers, baguette slices, or fresh vegetables.

Recipe Tips

• Can I make this dip ahead of time?
  Yes, assemble the dip up to 1 day in advance and refrigerate. Bake just before serving.
• Can I use fresh spinach?
  Yes, just sauté fresh spinach until wilted and squeeze out excess moisture before adding.
• What cheeses can I substitute?
  Fontina or Gruyère can replace mozzarella for a richer flavor.
• How to reheat leftovers:
  Warm in the oven or microwave until hot and bubbly again.
• Can I make this in a slow cooker?
  Yes, cook on low for 2–3 hours until hot and melty.

What To Serve With Spinach Artichoke Dip

This creamy dip goes well with a variety of dippers:

• Toasted baguette slices
• Tortilla chips
• Crackers
• Carrot sticks or celery
• Pita chips

How To Store Spinach Artichoke Dip

Refrigerate:
Store leftovers in an airtight container for up to 4 days. Reheat before serving.

Freeze:
You can freeze the unbaked dip for up to 1 month. Thaw in the fridge overnight, then bake as directed.

Spinach Artichoke Dip Nutrition Facts

• Calories: 280 per serving
• Protein: 8g
• Fat: 22g
• Carbohydrates: 10g
• Fiber: 2g
• Sugar: 2g
• Sodium: 480mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make spinach artichoke dip without mayo?
Yes, replace it with extra sour cream or Greek yogurt for a lighter version.

How do I make it spicier?
Add more red pepper flakes or stir in a spoonful of chopped jalapeños.

Is this gluten-free?
Yes, the dip itself is gluten-free. Just serve with gluten-free chips or veggies.

Can I bake it in individual ramekins?
Absolutely—it’s great for portion control and faster baking.

Do I need to drain the artichokes?
Yes, draining and roughly chopping the artichokes helps avoid a watery dip.

Try More Recipes:

• Ina Garten Stuffed Artichoke Recipe
• Ina Garten Deviled Eggs Recipe
• Ina Garten Crab Cakes Recipe