How to Make Restaurant Style Spinach Artichoke Dip
Spinach Artichoke is a staple and a popular appetizer served at many restaurants especially establishments that serve Italian cuisine.
And if you’ve ever craved that restaurant style Spinach Artichoke, you’ll be happy to know, you can make it at home for a fraction of the cost!
This dip is easy to make and perfect for serving a crowd. Serve it up alongside homemade spaghetti or lasagna and you have a complete Italian meal.
If you looking for another dip recipe, try our Caramel Apple Cheesecake Dip or Crack Corn Salad
Notes:
- To store, place in an airtight container and place in the fridge for up to 5 days. Do not freeze.
- If you’re not a huge fan of artichokes, cut the artichoke amount in half. No need to adjust any other part of the recipe.
- If you prefer things a little saltier, you can add salt when you add the pepper in. Between the cheese and other ingredients, salt was never necessary for us. Be sure to taste the mixture before baking to ensure the saltiness is to your liking.
- Broth or stock works for this recipe. I don’t suggest using beef broth, but vegetable and chicken broth have always been perfect options for this recipe.
- You can utilize frozen spinach, if you prefer, but be prepared for some flavor to be removed. You’ll simply skip the step of adding the spinach to the saute pan. Be sure to really squeeze the water out of that frozen spinach so it doesn’t make the dip too runny.
- Using quality cheeses will make all the difference in the flavor you end up with. It’s worth it, trust me.
Spinach Artichoke Dip
PREP TIME: 10 minutes
COOK TIME: 40 minutes
TOTAL TIME: 50 minutes
How to make restaurant style spinach artichoke dip at home
Ingredients
- 10- Ounce Bag Fresh Spinach
- 1 Small White or Yellow Onion diced
- 4 Tablespoons Unsalted Butter
- 1 Tablespoon Minced Garlic
- 8 Ounces Cream Cheese room temp
- 16 Ounces Sour Cream
- ⅔ Cup Mayonnaise
- 2 Cans Artichoke Hearts drained and chopped (14 ounces each)
- 6 Ounces Shredded Parmesan Cheese
- ½ Teaspoon Ground Pepper
- ½ Cup Vegetable or Chicken Broth
- 8 Ounces Shredded Mozzarella Cheese
Instructions
- Preheat the oven to 350 degrees fahrenheit.
- Over medium heat, melt the butter in a large skillet.
- Saute the onions and the garlic until the onions turn translucent.
- Add handfuls of fresh spinach to the pan and let it cook down before adding more. Repeat this until all the spinach has been cooked down in the butter mixture. This entire process should take about 10-12 minutes. Set aside.
- In a large mixing bowl, thoroughly combine the cream cheese, sour cream, and mayonnaise.
- Add the parmesan cheese, pepper, and artichoke. Stir well.
- Add the broth and stir until it’s fully incorporated into the mixture. It will be slightly soupy, but trust the process.
- Fold in the spinach mixture and mozzarella.
- Pour and spread evenly into a 4-quart baking dish. Bake for 30 minutes.
- Remove from the oven and serve immediately with crackers, tortilla chips, toasted French bread slices, bagel chips, etc. Enjoy!
Did you try this recipe?Let us know how it was!
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[…] you looking for another appetizer idea try our Spinach Artichoke Dip and Crack Corn […]