Snacks · American
Spinach Artichoke Dip
Warm, cheesy, and gone about four minutes after it hits the table.
- Hands-on
- 10 min
- Hands-off
- 20 min
- Oven preheat
- 10 min
- Total
- 30 min
- Makes
- 24 2-tablespoon servings (about 3 cups)
- Serves
- 24
Oven 180 °C · 160 °C fan (350 °F)
Pan 1 L casserole dish (US: 1-quart casserole)
- easy
- game-day
- party-food
- dip
- make-ahead
- baked
Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means
Scaling? A double batch needs a 2 L (2-quart) dish and a longer bake. Check that the center is hot, not just the cheese on top. The frozen spinach has to be thawed beforehand: allow time for that (overnight in the fridge, or the microwave defrost setting). Some items (like eggs) don’t halve neatly: beat them, then measure out half.
Ingredients
You need: sieve or clean kitchen towel · cutting board and knife · can opener · mixing bowl · 1 L (1-quart) casserole with lid, or foil · oven mitts · trivet
Contains: egg · milk · wheat
Method
Heat the oven
Heat the oven to 180°C (160°C fan, 350°F).
Ready when: The oven's ready light or display shows it has reached temperature.
Squeeze the spinach dry
Squeeze the 255 g (9 oz) thawed spinach hard, in your fists or wrapped in a clean towel, until almost no more liquid drips out.
Otto tried this firstOtto tosses the spinach in still dripping and ends up with soupy dip. Squeezing out the water keeps it thick and creamy.Prep the vegetables
Coarsely chop the 397 g (14 oz) drained artichoke hearts, and chop the bell pepper to make 120 ml (1/2 cup).
Mix
In a bowl, mix 227 g (1 cup) mayonnaise with 100 g (1 cup) Parmesan. Stir in the spinach, artichokes and bell pepper.
Fill the dish
Spoon the mixture into the 1 L (1-quart) casserole and sprinkle the 28 g (1/4 cup) Monterey Jack or mozzarella on top.
Bake covered
Cover with the lid or foil and bake for about 20 minutes.
Ready when: The cheese on top is fully melted, the edges are bubbling, and a spoon pushed into the middle comes out steaming hot.
Serve warm
Set the dish on a trivet and serve warm with toasted baguette slices or crackers.
Swaps
- Instead of frozen spinach: 1 cup loosely packed, coarsely chopped fresh spinach leaves
- Instead of Monterey Jack: mozzarella
Make ahead, store & reheat
- Make ahead
- Assemble it, cover it, and refrigerate it for up to 24 hours before baking, then bake as directed. Straight from the fridge it may need a few extra minutes, so check that the center is steaming hot.
- Storage
- Get leftovers into the fridge within 2 hours (1 hour if the room is above 32°C / 90°F), in a covered container, and eat them within 3-4 days.
- Reheat
- Microwave, stirring every 30 seconds, or cover with foil and warm in a 180°C (350°F) oven until hot and bubbly. Heat to 74°C (165°F) all the way through. If it looks dry, stir in a splash of milk or cream first.
If something goes wrong
- Thin, runny dip
The spinach was still wet. Squeeze it until almost no liquid drips before mixing.
Good to know
- Frozen spinach gives a smoother, silkier dip than fresh.
- Add-ins: crumbled cooked bacon, or a pinch of red pepper flakes for heat.
- At a party, warm dip must stay at 60°C (140°F) or hotter, or be thrown away after 2 hours at room temperature (1 hour above 32°C / 90°F). Some warmers only reach 43-49°C (110-120°F), so check yours. Swap in a fresh dish rather than topping up a half-eaten one.
Safety
- Mayonnaise contains egg. The bread or crackers usually contain wheat: check the labels.
- Can edges are sharp: an adult should drain and discard the artichoke can.
- Lift the lid or foil away from you; the steam is hot. Use mitts and a trivet.