What kind of cheese is good in spinach artichoke dip?

For the best spinach artichoke dip, I use a combination of cheeses. Cream cheese gives it that signature creamy base, while Parmesan and a little mozzarella add amazing salty flavor and that perfect gooey texture. You can also experiment with Gruyère or smoked Gouda for a unique twist.

Is it better to use fresh or frozen spinach for spinach dip?

I always recommend using frozen spinach for this recipe. It’s already been blanched, and you can easily squeeze out all the excess water, which is key for a thick, creamy dip. Using fresh spinach would require a lot more work to cook it down and drain it properly to avoid a watery dip.

What is the best thing to eat with spinach artichoke dip?

My favorite things to eat with spinach artichoke dip are crusty toasted bread slices and crispy tortilla chips. The crunch from the chips and the chewiness of the bread are perfect for scooping up the creamy dip. For something lighter, try dipping carrot and celery sticks.

Why is my spinach artichoke dip runny?

The most common reason for a runny spinach artichoke dip is not draining the spinach and artichoke hearts enough. You have to squeeze out as much water as you can from both ingredients! A second reason could be using low-fat or watery cream cheese. Stick to full-fat for the creamiest result.

The Best Hot & Cheesy Spinach Artichoke Dip

Description

This hot and cheesy spinach artichoke dip is a foolproof classic, guaranteed to be a hit at any gathering, and I’ve perfected it over the years to be creamy, bubbly, and absolutely delicious every single time. It’s the kind of appetizer that disappears almost as soon as it hits the table, and you’ll love how simple it is to whip up for your next party.

Ingredients

Scale

14 oz can artichoke hearts, drained and chopped

½ cup sour cream

½ cup mayonnaise

8 ounces cream cheese, room temperature

1 cup freshly grated Parmesan cheese, loosely measured

1 clove garlic, minced

½ cup spinach, frozen, thawed and liquid squeezed out

Salt & pepper

Instructions

Preheat your oven to 350°F (175°C). Lightly grease your baking dish.
Thaw and drain the spinach. This is a crucial step! Place the thawed spinach in a clean kitchen towel and squeeze out as much water as you possibly can.
Combine the ingredients. In a large mixing bowl, add the softened cream cheese, sour cream, mayonnaise, spinach, chopped artichoke hearts, minced garlic, and ¾ cup of the grated Parmesan cheese.
Mix until everything is smooth and well combined. Make sure the cream cheese is fully incorporated with no lumps.
Transfer the mixture into your greased baking dish and spread it into an even layer with your spatula.
Sprinkle the remaining ¼ cup of Parmesan cheese over the top of the dip.
Bake for about 20–25 minutes. You’ll know it’s done when it’s hot and bubbly and the top is a golden-brown color.
Serve immediately with your favorite crackers or bread. This dip is best served warm from the oven.

Notes

Expert Tips: Don’t skip squeezing the spinach! Use room temperature ingredients for a smooth dip and freshly grated Parmesan for the best melt and flavor. For a spicier kick, add red pepper flakes. You can prepare this dip up to a day in advance; just cover and refrigerate before baking.

Storing and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave in 30-second intervals or bake at 350°F for 10-15 minutes until hot and bubbly.

Nutrition

Serving Size: 1/4 cup
Calories: 170
Sugar: 1g
Sodium: 290mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 7g
Carbohydrates: 3g
Fiber: 1g
Protein: 6g
Cholesterol: 40mg

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