Hot Spinach & Artichoke Dip

20 servings Prep: 10 m Cook: 15 m Total: 25 m Beginner
5.0/5 (1)
Hot Spinach & Artichoke Dip
There are three types of spinach available in U.S. supermarkets: savoy (curly leaf), flat (smooth leaf) and semi-savoy (slightly curly leaves). The savoy has dark green crinkly leaves while the flat variety matches its name. The spade-shaped leaves are flat leaves and have a milder taste than the savoy. The semi-savoy leaves are slightly curly. Baby spinach comes from the smallest leaves of flat leaf spinach plants. One other type not mentioned is frozen - just great for this quick, easy and delicious dip with spinach, artichokes, and three kinds of cheese! Great for weddings, family holiday gatherings and parties!

Ingredients

20 servings
  • 3 (10 oz) boxes frozen chopped spinach
  • 1 stick butter
  • 1 (16 oz) can artichoke hearts, chopped
  • 8 oz cream cheese
  • 3/4 cup shredded Parmesan cheese
  • 6 oz Mozzarella cheese
  • 1 small to medium onion, finely chopped
  • 8 oz sour cream
  • 1 (8 oz) can evaporated milk

Step-by-Step Instructions

  1. Cook spinach according to label directions and drain well, squeezing out excess moisture.
  2. Sauté onions in butter over medium heat until softened and translucent, about 5 minutes.
  3. Add spinach, artichokes, sour cream, cream cheese, Parmesan, and Mozzarella, stirring well between each addition until cheeses are melted and mixture is well combined.
  4. Slowly stir in evaporated milk to thin to desired consistency.
  5. Serve hot in a chaffing dish or slow cooker with tortilla chips or crackers.

Common Problems and Solutions

Q: Why is my dip watery?

A: Make sure to drain the cooked spinach thoroughly and squeeze out as much moisture as possible. Frozen spinach holds a lot of water that can thin out the dip if not properly drained.

Q: Can I make this ahead of time?

A: Yes! Prepare the dip completely, then refrigerate. Reheat in a slow cooker or in the oven at 350°F until heated through and bubbly, about 20-25 minutes.

Tips and Techniques

For extra flavor, add a couple cloves of minced garlic when you sauté the onions. You can also add a pinch of cayenne pepper or a dash of hot sauce to give it a little Louisiana kick. If the dip thickens too much while sitting in the slow cooker, just stir in a little more evaporated milk.

Ingredient Substitutions

  • frozen chopped spinach: fresh spinach (about 2 pounds)
  • artichoke hearts: water chestnuts
  • evaporated milk: heavy cream or half-and-half

Equipment Needed

  • Large skillet or sauté pan
  • Colander for draining spinach
  • Wooden spoon or spatula
  • Chaffing dish or slow cooker for serving