Football season is back and the absolute only reason I know this is because I’m married to a football fan. I actually had no idea how big of a deal football Sundays were to people until I started dating Tim and I hadn’t a clue that food was a big part of it.
Spinach and artichoke dip is a popular game day food and you don’t need to go to Applebee’s to get it! It’s creamy, cheesy, savory, and it goes great with a variety of dippable snacks (I’ve listed some below).
This dip doesn’t take long to put together and the only cooking involved is browning the onions. After that, it’s just a matter of getting it into a casserole dish, or in my case, a small cast-iron skillet and baking for 30 minutes.
Spinach & Artichoke Dip Ingredients
- Spinach: While it’s possible to use fresh spinach, it’s not very cost-effective. It will also require you to add another step of having to cook the spinach. I really recommend using frozen spinach.
- Artichoke hearts: I bought a jar of unseasoned artichoke hearts packed in water. If you find marinated artichoke hearts, that’s probably okay, just know it will add extra flavors to the dip and are usually packed in oil.
- Diced onions: I diced half a small onion pretty small and I browned them in the same cast-iron skillet that I ended up using to bake the dip.
- Cream cheese and sour cream: This is the base of the dip. Any fat percentage for either will work, but full fat always tastes better!
- Mozzarella & grated parmesan: The mozzarella and parmesan are both in the dip itself both for flavor and a melty stretch. I sprinkled additional mozzarella on top of the dip for a topping but is optional.
Now, for the mozzarella topping, I personally think I overcooked it a little bit since it was a bit tough to get through. I will put a time range for broiling the top so if you want it gooey and soft, use the lesser time. Alternatively, you don’t need to broil it at all! I personally will not be broiling it next time since I really don’t think it needs it.
As I’ve said above, there are quite a few tasty snacks to serve with spinach & artichoke dip. Here’s what I recommend:
- raw crisp veggies (carrots, celery, snap peas…etc)
- tortilla chips
Looking for more game day recipes?
If you like this recipe, be sure to let me know. Leave a comment & rating and if you share a photo on Instagram, tag @DUCKSOUPKITCHEN so I can see it. Thanks, y’all!
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Spinach & Artichoke Dip
- hand mixer
- 6½ inch cast-iron skillet, or a quart-sized casserole dish
- 8 oz cream cheese block, room temp
- 8 oz sour cream
- 1/2 small white onion, diced small
- 2 garlic cloves, minced
- olive oil
- 10 oz frozen chopped spinach, thawed
- 12 oz jar of artichoke hearts, drained
- 1/2 cup grated parmesan
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded mozzarella, divided
- Preheat oven to 350°F (176°C).
- In a medium-large sized mixing bowl, add the cream cheese and sour cream. Beat with the hand mixer until fluffy.
- In a skillet, saute the onion and garlic in a bit of olive oil over medium heat until golden brown. Season with a pinch of salt. If you are baking the dip in a small cast-iron pan, you can use it to cook the onions. Add the onions and garlic to the bowl.
- Squeeze out as much water as you possibly can from the spinach. Add the dry spinach to the bowl of cheese.
- After draining the artichoke hearts, pat them dry if necessary. Chop into small bite-sized chunks. Add to the bowl.
- Add the grated parmesan, salt, pepper, and the divided amount of mozzarella to the bowl. Stir well to combine.
- Lightly grease your baking dish of choice, spoon in the dip, and then top with the second half of the divided mozzarella.
- Bake in the preheated oven for 30 minutes. After baking, you can (optionally) switch the oven to broil for about 3-5 minutes to cook the mozzarella topping.
- It will be very hot when it's out of the oven so cool for just a few minutes before serving.