Sandra Joanna Gaines Spinach Artichoke Dip is made with a rich, tangy base of cream cheese and mayonnaise, packed with tender artichoke hearts and earthy spinach. The result is a bubbling, golden appetizer loaded with four different cheeses—Parmesan, Romano, and a gooey mozzarella topping—that offers the perfect creamy comfort food experience. It is the ultimate crowd-pleasing starter for game days or holiday gatherings.
Joanna Gaines Spinach Artichoke Dip Ingredients
- 1 (8 ounce) package Cream Cheese: Softened to room temperature. This is the primary foundation for the creamy texture.
- 1/4 cup Mayonnaise: Adds tang and ensures the dip stays scoopable rather than stiff.
- 1/4 cup Grated Parmesan Cheese: For a salty, nutty kick.
- 1/4 cup Grated Romano Cheese: Adds a sharp, savory depth distinct from the Parmesan.
- 1 clove Garlic: Peeled and minced. Fresh garlic provides the best punch.
- 1/2 teaspoon Dried Basil: Adds a subtle herbal note.
- 1/4 teaspoon Garlic Salt: Enhances the savory profile.
- Salt and Pepper: To taste.
- 1 (14 ounce) can Artichoke Hearts: Drained and chopped. Canned artichokes in water (not oil) are best for this recipe.
- 1/2 cup Frozen Chopped Spinach: Thawed and squeezed completely dry.
- 1/4 cup Shredded Mozzarella Cheese: Used for the melting, golden top layer.
How To Make Joanna Gaines Spinach Artichoke Dip
- Preheat the oven: Preheat the oven to 350°F (175°C). Lightly grease a small baking dish or a 9-inch pie plate with butter or non-stick spray to prevent sticking.
- Mix the base: In a medium mixing bowl, combine the softened cream cheese, mayonnaise, grated Parmesan cheese, grated Romano cheese, minced garlic, dried basil, garlic salt, salt, and pepper. Stir vigorously until the mixture is smooth and well-blended.
- Incorporate the vegetables: Gently fold in the chopped artichoke hearts and the thawed, drained spinach. Mix until the vegetables are evenly distributed throughout the cheese base.
- Assemble the dip: Transfer the mixture to the prepared baking dish, spreading it out into an even layer. Sprinkle the shredded mozzarella cheese generously over the top.
- Bake the appetizer: Place the dish in the preheated oven. Bake for about 25 minutes, or until the dip is bubbly around the edges and the cheese on top is melted and lightly browned. Serve hot.
Recipe Tips
- Squeeze the Spinach: This is the most critical step. Frozen spinach retains a lot of water. Place the thawed spinach in a clean kitchen towel or cheesecloth and wring it out forcefully until it is bone dry. Excess water will make the dip soupy and greasy.
- Chop the Artichokes: Ensure the artichoke hearts are chopped into bite-sized pieces. Large chunks can make the dip difficult to scoop with a chip.
- Soften the Cheese: If your cream cheese is cold, it will be lumpy and won’t mix with the mayonnaise. If you are in a rush, microwave the unwrapped block for 15-20 seconds to soften it.
- Broil the Top: For extra color, switch the oven to broil for the last 1-2 minutes of cooking to blister the mozzarella cheese on top. Watch it closely to prevent burning.
What To Serve With Spinach Artichoke Dip?
This rich dip requires sturdy vessels for scooping. A basket of warm tortilla chips is the classic choice, providing a salty crunch. For a more rustic approach, serve with slices of toasted baguette or pita bread. If you want a lighter option, a platter of fresh vegetable crudités (carrots, celery, and bell peppers) offers a refreshing crunch against the heavy cheese.
How To Store Leftovers Spinach Artichoke Dip?
- Refrigerate: Allow the dip to cool completely. Cover the dish tightly with foil or transfer to an airtight container. It will keep in the refrigerator for up to 3 days.
- Reheat: Reheat the dip in the microwave in 30-second intervals, stirring in between, or place it back in a 350°F oven for 10-15 minutes until heated through.
- Freeze: Freezing is not recommended for cream cheese-based dips as the dairy tends to separate and become grainy upon thawing.
Spinach Artichoke Dip Nutrition Facts
- Calories: ~134 kcal
- Fat: 12g
- Carbohydrates: 3g
- Protein: 4g
- Nutrition information is estimated per serving based on 12 servings.
FAQs
Yes. You will need to wilt about 1/2 pound of fresh spinach in a pan, let it cool, and then squeeze it dry just like the frozen version.
Yes, you can assemble the dip in the baking dish, cover it, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if cooking from cold.
The dip ingredients are naturally gluten-free (check the labels on your mayonnaise and cheeses to be sure), making it a safe option if served with corn chips or veggies.
Try More Recipes:
- Joanna Gaines Fatayer Recipe
- oanna Gaines Tomato Basil Soup Recipe
- Joanna Gaines Peach Cobbler Recipe
Joanna Gaines Spinach Artichoke Dip Recipe
Description
A creamy, cheesy party dip packed with spinach, artichokes, and four types of cheese, baked until golden and bubbly.
Ingredients
Instructions
- Preheat the oven: Set oven to 350°F and grease a small baking dish.
- Mix the base: Combine cream cheese, mayo, spices, garlic, Parmesan, and Romano.
- Incorporate the vegetables: Stir in chopped artichokes and dry spinach.
- Top the dip: Transfer to dish and sprinkle with mozzarella.
- Bake the appetizer: Bake for 25 minutes until bubbly and browned.
Notes
- Squeeze spinach thoroughly to prevent a watery dip.
- Soften cream cheese to ensure a smooth, lump-free texture.
- Broil for the last minute for a golden, crusty cheese top.
