This is a dip loaded with spinach and artichokes wrapped in the creaminess of mayonnaise and sour cream with a generous helping of Parmesan. Hot and bubbly, it’s a classic and it’s perfect for casual entertaining!
This recipe has been around for decades. By the 70s it had almost worn out its welcome. But it might be time to dust this recipe off and bring this old friend back. It’s really quite delicious and it’s quick, simple and made with pantry staples.
It starts with dark, leafy green spinach paired with beautiful artichokes. And a little garlic followed by a squeeze of fresh lemon to add a touch of brightness – that never hurts anything!
But let’s make things easy by thawing a bag of frozen spinach. Then stir in a scoop of thick, rich mayonnaise plus some tang from a large dollop of sour cream. Grated Parmesan delivers that slightly salty, nuttiness to the dip. Then tender, flavorful bites of marinated artichoke hearts are folded into this luscious dip.
Some thoughts on the ingredients. Anytime I buy frozen vegetables I go for organic. They tend to have a better overall flavor and consistency. And I use real mayonnaise, not the “salad dressing” version so you have that true mayonnaise flavor.
Many older recipes for this dip use artichoke hearts that are canned in water. I prefer marinated artichoke hearts to punch the flavor up just a bit. Roland’s Grilled and Marinated are a personal favorite and can be found alongside their counterparts in most food markets. All of the ingredients for this dip can be kept on hand making this a great appetizer for quick entertaining.
A quick chop and stir, then pop it into the oven until the dip is heated through and through!
This vintage dip is sure to stir up some delicious memories!
Spinach Artichoke Dip
1 package frozen spinach, 10-ounces thawed and excess moisture squeezed out
½ cup real mayonnaise
½ cup sour cream
¼ teaspoon kosher salt
½ teaspoon freshly cracked black pepper
½ teaspoon finely chopped garlic
1 teaspoon freshly squeezed lemon juice
1 cup grated Parmesan cheese
1 jar marinated artichoke hearts, 6.5 ounces, drained and roughly chopped
For serving, crackers or toasted slices of a baguette
Combine the frozen spinach with the mayonnaise and the sour cream.
Toss in the kosher salt, black pepper, chopped garlic and the lemon juice along with the Parmesan cheese. Stir to blend together.
Add the chopped artichoke hearts and fold them into the spinach.
Spoon the dip into a small baking dish that has been lightly sprayed with a cooking spray.
Bake in a 350-degree oven for 30 minutes or until hot and bubbly. Serve with crackers or toasted slices of a baguette.
Makes about 2-¾ cups dip.
Spinach Artichoke Dip
Equipment
- Small baking dish, about 3 cup capacity
Ingredients
- 1 package frozen spinach, 10-ounces, thawed and excess moisture squeezed out
- ½ cup real mayonnaise
- ½ cup sour cream
- ¼ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon finely chopped garlic
- 1 teaspoon freshly squeezed lemon juice
- 1 cup grated Parmesan cheese
- 1 jar marinated artichoke hearts, 6.5 ounces, drained and roughly chopped
- For serving, crackers or toasted slices of a baguette
Instructions
- Preheat oven to 350-degrees.
- Combine the frozen spinach with the mayonnaise and the sour cream.
- Toss in the kosher salt, black pepper, chopped garlic and the lemon juice along with the Parmesan cheese. Stir to blend together.
- Add the chopped artichoke hearts and fold them into the spinach.
- Spoon the dip into a small baking dish that has been lightly sprayed with a cooking spray.
- Bake in a 350-degree oven for 30 minutes or until hot and bubbly. Serve with crackers or toasted slices of a baguette.
