Is there anything more magnetic at a party than a bubbling, golden pan of hot Spinach Artichoke Dip? I honestly don’t think so! Get ready to be the hero of your next gathering, because this recipe packs a punch. I used to be intimidated by making dips from scratch, thinking I had to rely on those store-bought tubs. However, I had a total kitchen revelation. I discovered that you can whip up an infinitely better version, fresher, and surprisingly unique right at home.
While most recipes rely heavily on mayonnaise or bricks of cream cheese, this homemade spinach artichoke dip has a secret weapon: chickpeas! I know, it sounds wild, but hear me out. Blending chickpeas creates a glossy, decadent sauce base that mimics the texture of hummus, but with the classic cheesy flavor we all crave. It’s perfectly creamy, totally crave-worthy, and brings a nutritional boost that makes me feel just a little better about eating half the pan. Whether you’re prepping for game day or a cozy movie night, this easy spinach artichoke dip delivers big flavor with minimal fuss.
Table of Contents
Creamy Baked Spinach Artichoke Dip
Equipment
- Medium Pot (for boiling spinach)
- Large Skillet (for base)
- Food Processor or High-Powered Blender
- 8×8 Inch Baking Dish
Ingredients
For the Dip:
- 8 oz fresh spinach or frozen, thawed and squeezed dry
- 4 oz artichoke hearts steamed, boiled, or canned
- 5 oz canned chickpeas drained and rinsed
- 1 oz mozzarella cheese shredded
- ½ cup whole milk
- 3 tablespoons sour cream
- 1 tablespoon heavy cream
- 1 teaspoon unsalted butter
- 1 teaspoon garlic finely chopped
- ⅛ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the Homemade Chips:
- 1.5 oz flour tortillas about 2 medium tortillas
- Optional: light spray of cooking oil and pinch of salt
Instructions
- Prep the Spinach: Preheat oven to 350°F. Boil fresh spinach in a medium pot of water for 2-3 minutes until wilted. Immediately transfer to ice water to stop cooking. Once cool, squeeze out all excess moisture thoroughly with your hands or a towel. Roughly chop and set aside.
- Prep the Artichokes: If using fresh artichokes, steam until tender (30-40 mins). If using canned, drain well. Chop into bite-sized pieces.
- Create the Flavor Base: Melt butter in a large skillet over medium heat. Sauté chopped garlic for 30 seconds until fragrant. Add chickpeas and artichokes, cooking for 2 minutes.
- Add Liquids & Cool: Add sour cream, heavy cream, milk, salt, and pepper to the skillet. Stir and bring to a gentle boil, then immediately remove from heat. Allow mixture to cool to room temperature (essential for safe blending).
- Bake the Chips: While the mixture cools, cut tortillas into 8 wedges each. Arrange on a baking sheet, spray lightly with oil (optional), and sprinkle with salt. Bake at 350°F for 5 minutes until crispy. Set aside.
- Blend: Increase oven temperature to 400°F. Transfer the cooled chickpea/artichoke liquid mixture to a blender or food processor. Blend until completely smooth and creamy.
- Combine: Pour the blended mixture into a bowl and fold in the chopped spinach until evenly distributed. Transfer to an 8×8 inch baking dish.
- Bake: Bake uncovered for 15 minutes until bubbling. Remove, top with shredded mozzarella, and bake for an additional 10 minutes until cheese is golden.
- Serve: Let rest for 3-5 minutes before serving hot with the homemade chips.
Notes
- Water Warning: The most common mistake is not drying the spinach enough. If you use frozen spinach, thaw it completely and wring it out in a cheesecloth until it is bone dry.
- Safety First: Never blend the cream mixture while it is boiling hot; allowing it to cool prevents pressure buildup in your blender.
- Make Ahead: Assemble the dip in the baking dish and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time if cooking from cold.
Nutrition
Why This Recipe Works
This isn’t just another heavy appetizer; it’s a textural masterpiece. By blending chickpeas with dairy, we achieve a creamy spinach artichoke dip that holds its structure without becoming greasy. The combination of fresh spinach and tender artichokes provides a vibrant, earthy balance to the rich, garlicky base. Plus, making your own tortilla chips takes it from “good” to “absolute showstopper.”
Ingredients You’ll Need
Here is precisely what you need to make the best spinach artichoke dip recipe. I’ve included precise measurements to ensure you achieve the perfect consistency every time.
For the Dip:
- 8 oz fresh spinach (Or opt for frozen; just be sure it’s thawed and squeezed thoroughly dry)
- 4 oz artichoke hearts (You can use steamed, boiled, or canned artichoke hearts, whichever is easiest for you.)
- 5 oz canned chickpeas, drained and rinsed (The secret to that silky texture)
- 1 oz mozzarella cheese, shredded
- ½ cup whole milk
- 3 tablespoons sour cream (Adds a lovely tang)
- 1 tablespoon heavy cream
- 1 teaspoon unsalted butter
- 1 teaspoon garlic, finely chopped (Fresh is best here!)
- ⅛ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the Homemade Chips:
- 1.5 oz flour tortillas (This is about two medium tortillas)
- Optional: A light spray of cooking oil and a pinch of salt for extra crunch
How to Make Spinach Artichoke Dip (Step-by-Step)
Here are the steps to creamy perfection. You can whip this up in no time, and I promise the results are worth every second of effort.
1. Prepare the Vegetables First, let’s tackle the greens. Preheat your oven to 350°F. Bring a medium pot of water to a boil and add your 8 oz fresh spinach. Let it boil for just 2-3 minutes until it’s wilted and bright green. Here is the crucial part: immediately transfer it to a bowl of ice water. This stops the cooking and preserves that vibrant color! Once it’s cool, you must squeeze out all the excess moisture. I mean, really squeeze it, use your hands or a clean kitchen towel. This step is absolutely vital to prevent a watery dip. Roughly chop the spinach and set it aside. For the artichokes, if you’re using fresh ones, steam them until tender (30-40 minutes). Alternatively, drain and chop your canned artichoke hearts into bite-sized pieces.
2. Build the Creamy Base. Now for the aromatics. In a large skillet or saucepan, melt one teaspoon of butter over medium heat until it starts to foam. Throw in the chopped garlic and sauté for about 30 seconds. You want it to be fragrant and golden, but keep an eye on it so it doesn’t burn. Add your drained chickpeas and chopped artichokes to the pan, stirring to coat them in that delicious garlicky butter. Cook this for about 2 minutes to allow the veggies to absorb the flavors. Next, pour in the sour cream, heavy cream, and milk, and season with salt and pepper to taste. Stir it all together and bring it to a gentle boil. As soon as it starts to bubble, please remove it from the heat. Let this mixture cool to room temperature. This is a safety tip to prevent your blender from building up pressure with hot liquid.
3. Make the Tortilla Chips. While your base is cooling, let’s make some chips! Cut your flour tortillas into triangle-shaped wedges (a pizza cutter works great here, giving you about eight wedges per tortilla). Arrange them in a single layer on a baking sheet. For that bakery-style finish, I recommend giving them a light spray of cooking oil and a sprinkle of salt. Pop them in your 350°F oven for 5 minutes until they are lightly golden and crispy around the edges. Set these beauties aside.
4. Blend and Bake. Get ready for the transformation! Increase your oven temperature to 400°F. Transfer your cooled artichoke and chickpea mixture into a food processor or high-powered blender. Blend until smooth. The chickpeas will break down to create a luscious, thick consistency that rivals any heavy cream base. Pour this silky mixture into a mixing bowl and fold in your chopped spinach, stirring until it’s evenly distributed. Transfer your spinach artichoke dip mixture to a baking dish (an 8×8-inch dish is perfect). Bake it uncovered for 15 minutes until it’s heated through and bubbling invitingly.
5. Finish & Serve. We aren’t done yet; we need the cheese pull! Remove the dip, sprinkle the shredded mozzarella evenly over the top, and return it to the oven for another 10 minutes. You’re looking for the cheese to be melted, golden, and slightly crispy. Remove the dip and let it rest for 3-5 minutes to set slightly (I know it’s hard to wait!). Serve this hot spinach artichoke dip alongside your homemade chips for a truly impressive spread.
Tips, Variations & Serving Suggestions
This recipe is fantastic as written, but don’t be afraid to make it your own. Cooking is all about adapting to what you love and what you have on hand.
- Avoid the “Watery Dip” Disaster: I cannot stress this enough – squeeze out the excess water from your spinach. If you skip this step, the water released during baking can separate your sauce. If you are using frozen spinach, thaw it completely and wring it out in a cheesecloth or sturdy paper towel until it is bone dry.
- Make It Spicy: If you love a little heat as I do, try adding a pinch of red pepper flakes or a diced jalapeño to the garlic sauté step. It adds a zippy kick that cuts through the richness.
- Vegan Adaptation: Because the base uses chickpeas, you are halfway to a vegan delight! Swap the dairy milk, cream, and cheese for your favorite plant-based alternatives. The chickpeas already provide that creamy body, so the transition is seamless.
- The Cheese Factor: While mozzarella gives a great stretch, you can also opt for more pungent cheeses. A bit of smoked Gouda or sharp cheddar mixed in adds a bold, complex flavor profile.
- Make-Ahead Magic: You can assemble the entire dip up to the baking point, cover it tightly, and refrigerate it for up to 24 hours. Just add a few extra minutes to the baking time if it’s being baked from cold.
Nutritional Note
Nutritional information is approximate and may vary based on ingredients used. This version packs a bit more fiber and protein, thanks to the addition of chickpeas and spinach, making it a more nutritious choice for snacking.
What to Serve With Spinach Artichoke Dip
While this dip is the star of the show, every star needs a supporting cast. Here are my favorite vessels for scooping up all that creamy spinach artichoke dip:
- Homemade Flour Tortilla Chips: As detailed in the recipe, these are light, crispy, and sturdy enough to handle a heavy scoop.
- Vegetable Crudités: For a fresher, lighter option, serve this with carrot sticks, cucumber rounds, or bell pepper strips. The crunch of fresh vegetables against the warm dip is perfectly refreshing.
- Crusty Bread or Crostini: A sliced baguette, toasted with a bit of olive oil, is a classic choice that never fails.
- Pita Bread: Warm, soft pita bread cut into wedges makes for a cozy, comforting bite.
FAQs About Spinach Artichoke Dip
How do you prevent spinach dip from being watery?
The main culprit is almost always the spinach. Whether using fresh or frozen, you must cook (or thaw) it and then squeeze out every drop of liquid possible. Additionally, avoid using low-fat dairy products, as they tend to contain more water and stabilizers that can separate when heated.
Can you make spinach artichoke dip ahead of time?
Absolutely! This is a fantastic ” make-ahead recipe for entertaining. You can prepare the dip thoroughly, spread it in a baking dish, and cover it in the fridge for up to a day before serving. When guests arrive, pop it in the oven. You should add 5-10 minutes to the baking time, as it’s starting cold.
What type of cheese is typically used in spinach artichoke dip?
Mozzarella is the classic choice because it melts beautifully and offers that Instagram-worthy cheese pull. However, Parmesan adds a salty, nutty bite that is delicious. For a tangier flavor, you can incorporate a little feta or goat cheese, though these won’t melt as smoothly.
Conclusion
There you have it, a baked spinach artichoke dip that is creamy, cheesy, and packed with flavor, all while sneaking in some wholesome ingredients. I hope this recipe becomes a staple in your home just like it has in mine. It really is one of those dishes that brings people together around the table.
I’d love to hear how it turned out for you! Did you try the homemade chips? Did you add a spicy twist? Leave a comment below and share your experience. Happy cooking, and enjoy every cheesy bite!
