What goes best with warm artichoke spinach dip?

This dip is best served with baguette slices, tortilla chips, pita crackers, veggie crudites, or crackers.

What else pairs well with this dip?

Cocktails: A crisp white wine or a zesty margarita balances the richness of the dip. Side salads: A simple arugula salad with lemon vinaigrette adds a refreshing contrast. Other apps: Serve it up on game day with some guacamole and wings , or at a holiday party with a charcuterie board .

Can I make this copycat Applebee's spinach artichoke dip ahead of time?

Absolutely! Prepare the dip up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding 5 extra minutes to the cooking time.

What’s the best cheese for spinach and artichoke dip?

Mozzarella is a must, and Parmesan adds sharpness. You could also use cheddar, Colby Jack, or Monterey Jack for extra cheesiness. Gruyere or Fontina are also good choices if you want a unique flavor.

How do I prevent a watery spinach dip?

The key is to remove as much moisture as possible from the spinach and artichokes. For frozen spinach, thaw completely and squeeze dry. For artichokes, drain well and pat dry with paper towels.

How do I keep my dip warm?

This dip does well hot, warm, or at room temperature, but if you want to keep it warm, you can transfer the dip to a slow cooker, use warming plates, or microwave a rice heating pad to keep under the dip.

What do I do with leftover artichoke spinach dip?

You can save leftover dip in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage. I love to dollop leftover artichoke dip on chicken cutlets and bake them for a delicious spinach and artichoke chicken rollatini.

Can I freeze leftovers?

Yes, you can freeze the dip in a freezer-safe container for up to two months. Thaw in the refrigerator overnight and reheat in the oven until warm and bubbly.

Warm Spinach and Artichoke Dip

Description

Easy to prep and oh-so-addictive, this cheesy spinach artichoke dip uses fresh ingredients for a delicious appetizer inspired by Applebee’s

Ingredients

Units Scale

8 ounces cream cheese (jalapeño and veggie cream cheese), softened
1 cup sour cream
3/4 cup Parmesan cheese, divided
2 cups mozzarella cheese, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
Squeeze of fresh lemon juice
1 cup artichoke hearts in olive oil, drained and diced
10 oz fresh spinach, (or frozen spinach, thawed and well-drained—squeeze to remove excess liquid)
1 (4-ounce) can of diced green chiles

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Instructions

Preheat oven to 350° F.
In a large mixing bowl, combine 8 ounces of softened cream cheese, 1 cup of sour cream, half (about 4.5 Tablespoons) of the Parmesan cheese, half (1 cup) of the mozzarella cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon kosher salt, ½ teaspoon pepper, and a squeeze of fresh lemon juice.
Stir in 1 cup of chopped artichoke hearts, 10 ounces of spinach, and 1 (4-ounce) can of green chiles.
Spread into an 8x8-inch baking dish and top with the remaining 4.5 Tablespoons of Parmesan cheese and 1 cup mozzarella cheese and bake for 20 minutes, or until heated through and cheese is melted.
Serve warm with pita crackers, tortilla chips, bread, or crudites.

Notes

Save leftover dip in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Freeze the dip in a freezer-safe container for up to two months. Thaw in the refrigerator overnight and reheat in the oven until warm and bubbly.