Hot Spinach Artichoke Dip with cream cheese, cheddar cheese and milk, a delicious appetizer for every party of celebration. Made without mayo, this dip is light and healthy, and perfect with any crackers, breadsticks, tortilla chips and so much more.
Spinach and artichoke make a fantastic combo in absolutely any dish, be it an appetizer or a main meal. They compliment each other rather well, and are as packed with nutrients as they can be.
I do love this dip hot, although that's not to say that it can't be enjoyed cold - far from it! It's more of a case if it lasts that long to get cold - no way, it's too delicious!
Rather than baking this dip, I chose to cook it entirely on the stove top or cooker, it's way quicker, and definitely as tasty, it's hard to find the difference.
The cheese melts beautifully since the dip is bubbling hot, so you still get that amazing cheesiness that makes us come back for seconds.
- spinach - I used frozen spinach as it's easier to use, but fresh spinach can be used too - just make sure you use a lot of it, as when you cook it, you are left with very little
- artichokes - canned artichokes are the best, cheap, ready to use, and delicious
- milk - full-fat milk is the best, you could use semi-skimmed too, but I do not recommend skimmed milk, it's not creamy enough
- cheddar cheese - I prefer this cheese as it's sharp, but feel free to use any other hard cheese too
- cream cheese - make sure it's not watery, as this can change the texture of the dip
- onion and garlic - great for flavour, I highly recommend using them
STEP-BY-STEP photos and intructions
My spinach and artichoke dip is made without mayo, I personally find that mayo isn't really my thing in hot dishes - but that's not to say you can't add any!
- melt the butter, then fry the onion until translucent, and add the garlic
- fry gently for about 30 seconds until it releases its fragrance
- add the spinach and artichoke, and give it a good stir
- mix the cream cheese in and mix well until it's fully incorporated
- add the milk, cheese, season well and leave to cook for a further 5 minutes until it bubbles
Make sure you squeeze the excess water from the spinach and artichoke. This can be done in a colander or a clean kitchen towel.
It reduces the cooking time considerably, so the dip should be ready in well under 15 minutes from start to finish.
I find that the best way to do so is by using a cheese cloth or using your hands to squeezing as much liquid as possible.
Although the dip can be served cold too, if you want to reheat it, just add it to a pan set over a low to medium heat, and heat it up until bubbling hot.
If stored correctly in an air-tight container, the dip can be refrigerated for 2-3 days without any problem.
Absolutely, once the dip is cooked, transfer it to an ovenproof dish, sprinkle some more cheddar cheese over, and bake at 180 degrees Celsius (350 Fahrenheit) for 20 minutes or until the cheese is melted and golden.
Other spinach and artichoke recipes
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Hot Spinach and Artichoke Dip Recipe
- 450 g frozen spinach, thawed
- 400 g canned artichoke hearts
- 250 g full-fat cream cheese
- ⅔ cup milk
- ½ cup shredded Cheddar cheese
- 1 onion
- 2 cloves of garlic
- 1 tablespoon olive oil
- black pepper to taste
- Chop the artichoke hearts and squeeze out any excess liquid.
- Place the spinach into a colander, and squeeze as much liquid as possible.
- Roughly chop the onion and garlic.
- Heat up the olive oil in a large pan, add the onion and fry gently for about 5 minutes until transluscent.
- Add the garlic, and fry for a further 30 seconds.
- In go the spinach and artichoke hearts, then mix well and stir for about one minute.
- Add the cream cheese and mix until fully incorporated, followed by the cheddar cheese, milk and black pepper.
- Stir gently for about 5 minutes until it bubbles.
- Serve in a bread bowl, either hot or cold.
- To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
- The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.
- Make sure you squeeze the excess water from the spinach and artichoke. This can be done in a colander or a clean kitchen towel. It reduces the cooking time considerably, so the dip should be ready in well under 15 minutes from start to finish.
- I find that the best way to do so is by using a cheese cloth or using your hands to squeezing as much liquid as possible.
Julie Syl Kalungi
Wow this bread bowl and soup looks super deliciousooo thanks for sharing at the Pit Stop Yumm! 🙂
PS Crew Julie Syl
Thank you, glad you like it!