Description
This creamy and flavorful Spinach Artichoke Dip is a classic appetizer perfect for parties or casual gatherings. Combining melted cream cheese, sour cream, butter, and Parmesan with hearty artichoke hearts, spicy jalapeños, thawed spinach, and fresh garlic, this dip is rich, cheesy, and packed with savory goodness. It’s quick to prepare on the stovetop and served hot, making it a crowd-pleaser when paired with chips, crackers, or toasted baguette slices.
Ingredients
Scale
Dip Ingredients
- 8 oz cream cheese (reduced fat is ok)
- 16 oz light sour cream
- 8 Tbsp unsalted butter (1 stick)
- 1 1/2 cups shredded Parmesan cheese
- 14 oz quartered artichoke hearts (drained and coarsely chopped)
- 4 oz can diced jalapeños (drained)
- 10 oz frozen spinach (thawed and drained)
- 2-3 garlic cloves (pressed)
Instructions
- Melt the base mixture: In a medium pot over medium heat, combine the cream cheese, sour cream, butter, and Parmesan cheese. Stir frequently to melt the cheeses and blend everything together evenly. Cook until the mixture starts to bubble and is smooth without lumps.
- Add vegetables and garlic: Stir in the coarsely chopped artichoke hearts, drained jalapeños, and thoroughly drained spinach (squeeze out any excess water). Finally, mix in the pressed garlic cloves. Continue to heat gently to warm all ingredients through and combine flavors.
- Serve hot: Remove from heat and transfer the dip to a serving dish. Serve immediately with tortilla chips, crackers, or toasted baguette slices for dipping.
Notes
- Make sure to thoroughly drain and squeeze excess water from the spinach to prevent a watery dip.
- Reduced fat cream cheese and light sour cream can be used to lower calories without sacrificing creaminess.
- You can adjust the amount of jalapeños to control the spiciness to your preference.
- For a smoother texture, press garlic finely or mince it before adding.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.
