Mohamed Shili This creamy Spinach Artichoke Dip by Ina Garten is prepared using cream cheese, artichoke hearts, spinach, Parmesan cheese, and garlic. This Spinach Artichoke Dip recipe is a delightful appetizer that takes about 30 minutes to prepare and can serve up to 8 people.
Ina Garten Spinach Artichoke Dip Ingredients
- 1 (8 ounce) package cream cheese, softened
- ¼ cup mayonnaise
- ¼ cup grated Parmesan cheese
- ¼ cup grated Romano cheese
- 1 clove garlic, peeled and minced
- ½ teaspoon dried basil
- ¼ teaspoon garlic salt
- salt and pepper to taste
- 1 (14 ounce) can artichoke hearts, drained and chopped
- ½ cup frozen chopped spinach, thawed and drained
- ¼ cup shredded mozzarella cheese
How To Make Ina Garten Spinach Artichoke Dip
- Preheat Your Oven: Kick things off by turning your oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish with a tablespoon of olive oil.
- Mix the Base: Grab a medium-sized mixing bowl and combine the cream cheese, mayonnaise, Parmesan cheese, Romano cheese, minced garlic, dried basil, garlic salt, and a good twist of freshly ground black pepper. Stir everything until it’s smooth and well-combined.
- Incorporate Veggies: Gently fold in the chopped artichoke hearts and drained spinach to the cream cheese mixture, making sure they’re evenly distributed throughout.
- Prepare for Baking: Transfer the dip mixture into your greased baking dish, spreading it out into an even layer.
- Add the Finishing Touch: Sprinkle the shredded mozzarella cheese evenly over the top of the dip.
- Bake to Perfection: Slide the baking dish into your preheated oven and bake for about 25 minutes. You’re aiming for the dip to become bubbly and the top to turn a light golden brown.
- Serve Warm: Let the dip cool for a few minutes before serving, perfect with a selection of crispy crackers, sliced baguette, or veggie sticks.
Recipe Tips
- Add a dash of heat: Stir in a teaspoon of red pepper flakes to the mixture for a subtle kick.
- Boost the cheesy flavor: Mix in a tablespoon of sharp cheddar cheese for a deeper cheese taste.
- Enhance the creaminess: Substitute half of the mayonnaise with sour cream for a richer texture.
- Go for freshness: Use fresh spinach instead of frozen by sautéing it until wilted before adding.
What To Serve With Spinach Artichoke Dip
Serve your creamy Spinach Artichoke Dip with roasted garlic crostini, sweet pepper slices, caramelized onion flatbread, smoked salmon crackers, and apple slices for a touch of sweetness.
You can also pair this dip with chilled cucumber rounds, dusted with paprika for a cool, spicy twist.
How To Store Spinach Artichoke Dip Leftovers
To Refrigerate: Store Spinach Artichoke Dip in an airtight container in the fridge. It stays fresh for up to five days. Make sure it cools down to room temperature before sealing to avoid condensation.
To Freeze: Freezing this dip isn’t recommended as the creamy base may separate and become grainy once thawed. Best enjoyed fresh!
How To Reheat Spinach Artichoke Dip Leftovers
In The Oven: Place the leftover dip in an oven-safe dish, cover with foil, and reheat at 350 degrees F for about 10 minutes or until heated through. Remove foil for the last minute to crisp the top.
In The Microwave: To reheat, place the dip in a microwave-safe dish, cover with a lid, and heat on medium power for 1-2 minutes, stirring halfway through to ensure even warmth.
In The Air Fryer: Reheat the dip in the air fryer by placing it in an air fryer-safe dish. Set to 300 degrees F and heat for about 5-6 minutes, or until hot and bubbly. Perfect for restoring that freshly baked texture!
Frequently Asked Questions
Can I use canned spinach instead of frozen spinach?
Yes, you can use canned spinach as a substitute. However, ensure that you drain and squeeze out excess moisture thoroughly to avoid a watery dip. Canned spinach tends to be softer and may result in a less textured dip.
How can I make this dip a bit healthier?
To make a healthier version, substitute the mayonnaise and cream cheese with Greek yogurt or a low-fat cream cheese. You can also use low-fat versions of the cheeses.
Is Spinach Artichoke Dip suitable for vegetarians?
Yes, this dip is suitable for vegetarians as it contains no meat products. Ensure all cheeses used are vegetarian, as some cheeses contain animal rennet.
Ina Garten Spinach Artichoke Dip Nutrition Facts
Amount Per Serving | per 1/4 cup serving
- Calories: 168
- Total Fat: 15g
- Saturated Fat: 7g
- Cholesterol: 35mg
- Sodium: 370mg
- Total Carbohydrates: 2g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 4g
Try More Ina Garten Recipes:
Ina Garten Spinach Artichoke Dip
Description
This creamy Spinach Artichoke Dip by Ina Garten is prepared using cream cheese, artichoke hearts, spinach, Parmesan cheese, and garlic. This Spinach Artichoke Dip recipe is a delightful appetizer that takes about 30 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat Your Oven: Kick things off by turning your oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish with a tablespoon of olive oil.
- Mix the Base: Grab a medium-sized mixing bowl and combine the cream cheese, mayonnaise, Parmesan cheese, Romano cheese, minced garlic, dried basil, garlic salt, and a good twist of freshly ground black pepper. Stir everything until it’s smooth and well-combined.
- Incorporate Veggies: Gently fold in the chopped artichoke hearts and drained spinach to the cream cheese mixture, making sure they’re evenly distributed throughout.
- Prepare for Baking: Transfer the dip mixture into your greased baking dish, spreading it out into an even layer.
- Add the Finishing Touch: Sprinkle the shredded mozzarella cheese evenly over the top of the dip.
- Bake to Perfection: Slide the baking dish into your preheated oven and bake for about 25 minutes. You’re aiming for the dip to become bubbly and the top to turn a light golden brown.
- Serve Warm: Let the dip cool for a few minutes before serving, perfect with a selection of crispy crackers, sliced baguette, or veggie sticks.
