Spinach and Artichoke Dip

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This easy Spinach and Artichoke Dip recipe combines spinach, artichokes, cream, and cheese to make a delicious creamy appetizer. It’s perfect for game day or a holiday party!

Spinach and Artichoke Dip

With all the holiday parties coming up, I wanted to pick an appetizer to recreate, and one that I hadn’t already made. 

I chose the Spinach and Artichoke Dip recipe. It’s one of my favorite dips, and I often order it in restaurants.

One of the key components of a good recipe is high quality ingredients. 

This spinach and artichoke dip is not only easy to make, but you can have it ready to go in about 30 minutes. 

Sauté your chopped garlic with canola oil over high heat. Make sure you keep an eye on it because garlic can burn quickly. Once the garlic begins to turn color, add the baby spinach and water and sauté on high until the spinach wilts. Remove it from your pan and let it cool. Wring the excess water from the spinach using a cheesecloth or a clean dish towel. Chop spinach.

Preheat your oven to 350°F. Combine cream cheese, mayonnaise and Hood® Heavy Cream in a large bowl, and mix together until smooth. Add baby artichokes, ¼ cup Parmesan cheese, mozzarella, thyme, black pepper, hot sauce, paprika, lemon zest and kosher salt. Mix until well combined. Place the mixture into an oven-proof baking dish, top with the remaining two tablespoons of Parmesan cheese, and then bake for 15 minutes (or until the dip is hot and bubbly). Serve with pita chips or toasted baguette slices. 

 Doesn’t it look good? I will admit I was eating it while I was taking pictures…I just couldn’t help myself! This easy spinach and artichoke dip is sure to be a hit at your next party!

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Spinach and Artichoke Dip

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

This traditional dip with a touch of zest and heat is perfect for game day or any family gathering. Spinach, artichokes, Hood® Cream and cheese are melted together to creamy, bubbly perfection.

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Ingredients

• 2 tsp. canola oil
• 2 cloves garlic, chopped
• 8 oz. baby spinach
• 2 Tbsp. water
• 4 oz. cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup Hood® Heavy Cream
• 1/2 cup baby artichoke hearts, chopped
• 1/4 cup plus 2 Tbsp. Parmesan cheese
• 1/4 cup shredded mozzarella
• 1 tsp. fresh thyme, chopped
• 1/2 tsp. ground black pepper
• 1 dash hot sauce
• 1 tsp. paprika
• Zest of 1/2 lemon
• 1/2 tsp. kosher salt
• Pita chips or toasted baguette

Instructions

2. Sauté your chopped garlic with canola oil over high heat.
3. Once the garlic begins to turn color, add the baby spinach and water and sauté on high until the spinach wilts.
4. Remove it from your pan and let it cool.
5. Wring out the excess water from the spinach using a cheesecloth or a clean dish towel.
6. Chop spinach.
7. Preheat your oven to 350°F.
8. Combine cream cheese, mayonnaise and Hood® Heavy Cream in a large bowl, and mix together until smooth.
9. Add baby artichokes, 1/4 cup Parmesan cheese, mozzarella, thyme, black pepper, hot
10. sauce, paprika, lemon zest and kosher salt, and mix until well combined.
11. Place mixture into an oven-proof baking dish and top with the remaining two tablespoons of Parmesan cheese.
12. Bake for 15 minutes (or until the dip is hot and bubbly).
13. Serve with pita chips or toasted baguette slices.