Can you make it without a food processor?

Yes, you can use a hand mixer to mix the dip. Just place everything in a large bowl and beat the mixture until combined. The beaters will break apart the artichoke hearts as you mix.

Can you use fresh spinach?

I haven't tried this recipe with fresh spinach and am not sure how it would work. Fresh spinach will release moisture into the dip as it bakes, making it watery. Or, it may not fully cook so you end up with half-cooked spinach in your dip.

Can you make it ahead?

Yes, you can assemble the dip a day in advance and then cover and keep it in the refrigerator. The next day, just pop it in the oven. You may need to bake it a few minutes longer if it goes in the oven cold.

Can you make it without mayo?

The mayonnaise adds a lot of flavor and richness, but if you don't like it, you can use the same amount of plain Greek yogurt. It will change the flavor of the dip.

Can you reheat the leftovers?

Yes, store the leftovers in the fridge and reheat them in the microwave or the oven. Leftovers will keep for two to three days.

Can you make slow cooker spinach artichoke dip?

You can make it in a slow cooker. For this recipe, I recommend doubling it and chopping the artichokes before placing them in the slow cooker. You can place everything in the slow cooker (or crock pot) and cook it on low for a few hours or until everything is melted and hot. Give it a stir to combine before serving.

Easy Spinach Artichoke Dip

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5 from 1 review

Creamy, hot spinach artichoke dip for all the game days, holidays, and other snack-appropriate events. This is a super easy dip recipe – just mix, bake, and serve. It’s cheesy, creamy, and perfect with tortilla chips, crackers, and veggie sticks.

Author: April Anderson
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8 servings 1x
Category: Appetizers
Method: Bake
Cuisine: American

Ingredients

Scale

8 ounces cream cheese, softened
1 cup shredded Parmesan cheese
1 cup shredded mozzarella cheese
1/2 cup mayonnaise
1/4 cup sour cream
1 teaspoon lemon zest
2 teaspoons garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1(14-oz) jar artichoke hearts, drained
2 cups frozen chopped spinach, thawed and drained (see note)

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Instructions

Preheat the oven to 375°F.
Place all of the ingredients in a large bowl. Use a hand mixer to mix all of the ingredients – the beaters will chop the artichokes and spinach as it mixes.
Transfer the mixture to a 1.5-quart baking dish and smooth it into an even layer.
Bake the dip for 20 to 30 minutes or until it’s hot and bubbling around the edges. Serve with tortilla chips, veggie sticks, or crackers.

Notes

I like to use bagged frozen spinach (instead of the boxed) because it’s easier to measure by the cup. Thaw it in the microwave and then squeeze out the liquid before adding it to the other ingredients.

Nutrition

Calories: 303
Sugar: 2.2g
Sodium: 572.8mg
Fat: 26.6g
Saturated Fat: 11.1g
Unsaturated Fat: 13.4g
Trans Fat: 0.2g
Carbohydrates: 7.3g
Fiber: 2.2g
Protein: 10.4g
Cholesterol: 52.8mg

Find it online: https://www.girlgonegourmet.com/easy-spinach-artichoke-dip/