Creamy Spinach Artichoke Dip is such a classic appetizer. It can be served hot or cold, it great for potlucks, game day or a fancy party.
Creamy Spinach Artichoke Dip is the perfect party appetizer. Make ahead and serve chilled or hot with crackers, crostini or vegetables!
It can be served with crudites, crostini or chips and even used as a spread on sandwiches. The problem is that it can also be very bland. I have a secret weapon for my Creamy Spinach and Artichoke dip. Are you ready?
Leek soup mix.
Yep. Soup Mix! Leek soup mix has herbs and spices already mixed in along with a subtle onion flavor. Allow it to marry with the creamy ingredients and re-hydrate for exceptional flavor. Everyone will be asking your recipe and it is totally up to you whether or not you want to share it.
The other element that makes spinach dips different from each other is the creamy base. Generally, it is some mix of cream cheese, sour cream, mayonnaise and/or plain yogurt.
I find for cold spinach artichoke dip, yogurt works great. If I am going to spread it on a sandwich or even a tortilla roll-up, nothing beats a cream cheese-yogurt mix. Light, fluffy and slightly tart.
But for hot dips, I like the addition of mayonnaise and can give or take sour cream or yogurt. Mayonnaise is egg and olive based, so it keeps the dip moist (sometimes cream cheese can dry out) but also helps it hold together instead of separate.
However, I’ve been known to use any combination of the four depending on what is in the fridge. Feel free to play around with your ratios to find your own “perfect” spinach artichoke dip variation!
Other variations on your Spinach Artichoke Dip can include adding minced roasted red pepper, water chestnuts, topping with additional cheese or even sauteed leeks.
If you liked this dip recipe, check out some of my others!
- 8 ounces cream cheese softened
- 1/2 cup mayonnaise
- 1 packet Leek Soup mix
- 10 ounces frozen spinach thawed
- 13.5 ounce can artichoke hearts drained and coarsely chopped
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 2 garlic cloves micrograted
- 1 teaspoon lemon zest
- Swiss cheese grated (optional for hot version)
In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, blend cream cheese and mayonnaise until smooth.
Using a tea towel or heavy duty paper towels, squeeze as much moisture out of the spinach as possible, until it is near dry.
Add spinach and coarsely chopped artichoke hearts and remaining ingredients, blend until combined.
Transfer mixture to a serving dish. Cover and refrigerate for 1 hour.
Serve cold or if you prefer yours hot, sprinkle with Swiss cheese and bake at 350 degrees for 15 minutes or until cheese is bubbly.
If you've tried this recipe, come back and let us know how it was!