This artichoke dip was originally posted in April of 2010, and has remained a consistent reader favorite as well as a party staple in my home. You will never regret giving this recipe a try! – Updated July 2015 with printable recipe and a more Pinterest-friendly image.
A while ago, I posted another recipe for artichoke dip, but let me tell you – this one blows that one out of the water.
This artichoke dip is thicker and richer, thanks to the cream cheese, and it also has a zing of flavor from the seasonings I added. This one is also grain-free (the other one used flour as a thickener). Plus, it has yummy spinach swirled throughout it. Score!
Spinach artichoke dip has always been one of my favorite appetizers to order in restaurants, but I basically never order it anymore because it’s always served with chips/bread/crackers. This artichoke dip is just as awesome as the restaurant varieties (well, more so because you know exactly what you’ve put in it) and since it’s in my own kitchen, I can eat it with whatever I’d like.
Cheese crisps are a great “cracker” for scooping it up, and it’s also great with carrot sticks, celery, strips of raw bell peppers, or any number of other goodies.
Another great thing about this artichoke dip is that it can be made very quickly by microwaving the ingredients sort-of-separately, mixing, then broiling in the oven. If you have more time and want fewer steps in preparation though, you could just mix everything together and then throw it in the oven at 350 degrees Fahrenheit for 30-45 minutes or until it’s heated through.
- 8 oz. Cream Cheese
- A dollop of sour cream - maybe ¼ - ⅓ cup
- A dollop of mayonnaise - about ¼ cup
- About a cup of chopped spinach (either fresh, cooked, or frozen, thawed)
- 2 cans or jars of artichoke hearts (in water, not marinated), drained and roughly chopped
- Garlic salt to taste
- Chili powder
- ½ cup shredded mozzarella cheese
- A handful of shredded mozzarella cheese for the top
- Preheat your oven to 350 degrees Fahrenheit.
- Warm the cream cheese in the microwave for 2 minutes on 50% heat to soften it. Pre-microwaving the cream cheese will help you mix it with the other ingredients, so I recommend not skipping this step.
- Mix all ingredients in a baking dish.
- Be generous with the chili powder! The cream cheese and sour cream will act to "cool" the dip, so you can sprinkle away with the chili!
- Bake 30-45 minutes until heated through.
- Sprinkle on a bit more mozzarella, then broil until the cheese is browned.
Now you can get down to the business of eating and enjoying your delicious dip. Try it with:
- Zero-Carb Homemade Baked Cheese Crisps
- Carrot sticks
- Celery sticks
- Strips of raw bell peppers
- Pork rinds
- A spoon
- Homemade grain-free crackers (I’m thinking of a sesame-seed based one that I may try to make!)
- Slices of turnips, jicama, or large radishes
I also think it would be great in hollowed-out Roma tomato halves or jalapeno pepper halves, possibly wrapped with bacon. Dear goodness…. *sigh*