5-Ingredient Spinach and Artichoke Dip ~
Easy Make-Ahead Party Dip
This delicious dip has earned its place among holiday, potluck, and party favorites. It’s a perfect appetizer – easy to make, requires just five ingredients, and is always a crowd-pleaser. I first served this dip at Thanksgiving, and it quickly became a family favorite. Most recently, I brought a double batch of this dip to a Halloween party, and it was devoured with tortilla chips and pretzels. Everyone asked for the recipe!
This spinach-artichoke dip will quickly become a go-to for all your gatherings. It’s simple, flavorful, and always a hit!
What to Serve with Spinach and Artichoke Dip
This creamy dip is incredibly versatile when it comes to dippers. Some great options include:
- Fresh veggies like baby carrots, broccoli, and cauliflower
- Mini pretzels
- Tortilla chips
- Pretzel bites
- Baguette slices
Quick Tip for Success
- Thaw your frozen spinach completely and remove as much excess water as possible. To do this, place the thawed spinach in a clean kitchen towel or cheesecloth and wring out the excess moisture. This step is crucial because it prevents the dip from becoming watery with too much liquid, ensuring a rich and creamy texture that holds together well when served.
Ingredients for Spinach and Artichoke Dip
You will need the following:
- 2 cups sour cream
- 1 cup mayonnaise
- 1.8-ounce packet leek dry soup mix
- 20 ounces frozen chopped spinach, thawed and squeezed dry to remove excess liquid
- 8 ounces marinated artichoke hearts, drained and chopped
Ingredient Notes
- Sour Cream: Use your favorite brand for a creamy, tangy base.
- Mayonnaise: Adds richness to the dip, balancing the flavors of the spinach and artichoke.
- Leek Soup Mix: This brings a mild onion flavor that complements the other ingredients without overpowering them.
- Frozen Chopped Spinach: I prefer frozen spinach because it’s more economical and convenient for this recipe.
- Marinated Artichoke Hearts: Choose marinated for extra flavor; they add a nice tangy bite.
How to Make Spinach and Artichoke Dip
Combine all ingredients. In a large bowl, combine the sour cream, mayonnaise, leek soup mix, spinach, and marinated artichokes.
Mix thoroughly. Stir everything together until the ingredients are thoroughly mixed and evenly coated.
Refrigerate overnight. Cover the bowl with plastic wrap or a lid and refrigerate overnight to allow the flavors to blend and the dip to set.
Serve chilled. Serve chilled with your choice of dippers like fresh veggies, pita chips, or bread.
Hot Spinach Artichoke Dip Option: After refrigeration overnight, bring the dip to room temperature and then transfer it to a baking dish. Bake at 350°F in a preheated oven for about 30 minutes, or until heated through and bubbly. Alternatively, you can transfer the dip to a small crockpot on low heat and cook for 1-2 hours, stirring occasionally until warmed. Keep the slow cooker on the ‘warm’ setting for serving.
Optional Add-Ins
- Cheese: Sprinkle shredded Parmesan cheese or mozzarella cheese on top before baking for a cheesy, golden crust.
- Red Pepper Flakes or Cayenne Pepper: Add a pinch to the dip for a touch of heat.
- Chopped Jalapeños: For extra spice, mix in some diced jalapeños.
- Water Chestnuts: Add chopped water chestnuts for a bit of crunch.
- Sun-Dried Tomatoes: Stir in chopped sun-dried tomatoes for a sweet and tangy flavor boost.
FAQ
- Can I Use Fresh Spinach? Yes! Fresh spinach works, though I prefer frozen for its convenience. If using fresh, you’ll need about 12 cups to match the 20 ounces of frozen spinach. Just make sure to cook it down and drain it thoroughly before adding it to the dip.
- Can I Substitute Onion Soup Mix? You can, but it’s not recommended. Onion soup mix tends to have a stronger flavor that can overpower the dip. Leek soup mix has a milder, more balanced taste that pairs better with the spinach and artichoke.
- Is Refrigerating the Dip Overnight Really Necessary? Absolutely. Letting the dip sit overnight allows the flavors to meld together beautifully. It also softens the dried bits of leek in the soup mix, ensuring a smooth texture.
- Can I Make This Dip Vegan? Yes! Just swap out the sour cream and mayonnaise for dairy-free versions, and you’ve got a vegan spinach artichoke dip!
Storage
- Store leftover dip in an airtight container in the refrigerator.
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5-Ingredient Spinach and Artichoke Dip
Ingredients
- 2 cups sour cream
- 1 cup mayonnaise
- 1.8- ounce packet leek dry soup mix
- 20 ounces frozen chopped spinach thawed and squeezed dry to remove excess liquid
- 8 ounces marinated artichoke hearts drained and chopped
Instructions
- In a large bowl, combine the sour cream, mayonnaise, leek soup mix, spinach, and marinated artichokes.
- Stir everything together until the ingredients are thoroughly mixed and evenly coated.
- Cover the bowl with plastic wrap or a lid and refrigerate overnight to allow the flavors to blend and the dip to set.
- Serve chilled with your choice of dippers like fresh veggies, pita chips, or bread.
Hot Spinach Artichoke Dip Option:
- After refrigeration overnight, bring the dip to room temperature and then transfer it to a baking dish. Bake at 350°F in a preheated oven for about 30 minutes, or until heated through and bubbly. Alternatively, you can transfer the dip to a small crockpot on low heat and cook for 1-2 hours, stirring occasionally until warmed. Keep the slow cooker on the ‘warm’ setting for serving.
Nutrition
Lola
Made this for a party and it was a huge hit! Delicious 😊. Thanks for the recipe!
thiswifecooks
Wonderful! Thank you so much for your update!😊