This homemade spinach artichoke dip is better than any restaurant version you’ve ever tried.
I’m being serious here! Once you try this spinach artichoke dip, all restaurant versions will be ruined for you. Even though it’s not a habit of mine to order spinach artichoke dip when I’m out at a restaurant (it’s not the healthiest thing to eat), there have been a few times when I’ve been out to dinner with a group of people and someone orders it. Whenever this happens, I try to stay optimistic, but the same thing always ends up happening: the dip is either lukewarm, watery or just not that flavorful and I find myself thinking (or whispering to my mom as she nods in agreement) that the dip I make is better. So what makes this one soooo much better than restaurant versions? Well for one, it’s homemade, which means its served fresh out of the oven, piping hot (and everything is just better homemade in my opinion). It’s also bursting with rich flavors thanks to all the creamy ingredients. I guarantee that if you try this spinach artichoke dip that all other dips will pale in comparison to it. Enjoy!
I started making this homemade version a few years ago for holidays and get-togethers (it’s a great Bible study snack) and those are really the only times I ever make it still. Even though it’s so so good, I know it wouldn’t be good for my body to start working it into my weekly or monthly rotation of recipes (and neither should you!). This is the same reason I only make my Slow Cooker Creamed Corn a few times a year too. However, they do make the perfect take-along sides for your Thanksgiving and Christmas dinners. Also, everyone deserves to indulge a little every now and then.
Spinach Artichoke Dip
- 10 oz frozen spinach, thawed
- 1 (12oz) can of artichoke hearts, rinsed and chopped
- 2 cups shredded mozzarella-parmesan cheese blend
- 8 oz cream cheese, softened
- 2/3 cup plain greek yogurt
- 1/3 cup mayonnaise
- 4 garlic cloves, minced
- 1/2 tsp salt
- Preheat oven to 400 degrees. In a large mixing bowl with an electric mixture, using the paddle attachment, blend 1 1/2 cups cheese, spinach, and artichoke hearts until combined. Before blending, separate the spinach into small pieces using a spoon or your fingers. The smaller the pieces are the easier it will be for the ingredients to combine evenly. Add cream cheese, yogurt, mayo, garlic, and salt. Stir until well combined.
- Pour spinach mixture into oven safe dish. Sprinkle remaining 1/2 cup cheese on top. Bake for 25-30 minutes, until cheese is golden. Serve with tortilla chips, toasted bread, or crackers. In my opinion, tortilla chips are the best!
Here’s a little something just for you! Don’t worry about grabbing a piece of paper and pen to write down all these ingredients, just print the grocery list below!
I even left room for you to write down the rest of your grocery list! This is the list I use whenever I go to the store. It makes finding everything so easy and I never forget anything. In the Mini Meal Plan square I write down my meal plans for the entire week. To print simply right click the image below, click “Save Image As” and save to your desktop. Then, find the file on your desktop and double click it. Once it’s open all you have to do is hit print!