Spinach Artichoke Dip
If there’s one appetizer that never fails to please a crowd, t’s spinach artichoke dip. This creamy, flavorful dip combines spinach, artichokes, and a blend of cheeses. But let’s take it up a notch with roasted garlic: a simple ingredient that takes this classic dip to a whole new level. So, gather your ingredients and let’s make this recipe that’s perfect for your next party or cozy night in!
Why Roasted Garlic?
Roasting garlic is a simple process that brings out a rich, caramelized sweetness that raw garlic just can’t match. It adds a layer of complexity and depth to your dip, making every bite so flavorful. Plus, it’s incredibly easy to do!
Here’s how to make it: Cut 1/4 inch off the top of the garlic head, opposite the stem end, to expose the cloves. Place the garlic head, cut side up, on a small piece of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Wrap the garlic head tightly with aluminum foil. Bake until the cloves are soft and golden brown. Allow the garlic to cool slightly, then squeeze out the roasted cloves.
How to Store
Make Ahead: You can prepare the dip a day in advance. Just cover and refrigerate it, then bake when you’re ready to serve.
Storing Leftovers: Allow the dip to cool to room temperature before storing. Transfer to an airtight container and refrigerate up to 5 days.
Watch how we made it:
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Spinach Artichoke Dip
Ingredients
- 1 garlic head
- 1 shallot diced
- 8 oz spinach fresh or frozen
- 1 tbsp + 2 tsp olive oil
- 1 cup cream cheese softened
- 1 1/4 cup shredded mozzarella
- 1/2 cup grated parmesan
- 1 tbsp hot sauce
- 1/2-1 tsp chili flakes
- 1 1/2 cups artichoke hearts roughly chopped
- salt and black pepper to taste
Instructions
For the Roasted Garlic
- Preheat oven to 400℉. Cut 1/4 inch off the top of the garlic head, opposite the stem end, to expose the cloves. Place the garlic head, cut side up, on a small piece of aluminum foil.
- Drizzle with 2 tsp olive oil and sprinkle with salt and pepper. Wrap the garlic head tightly with aluminum foil. Bake for 35 minutes, until the cloves are soft and golden brown.
- Allow the garlic to cool slightly, then squeeze out the roasted cloves. Set aside until use.
For the Dip
- Reduce the oven temperature to 375℉. In a saucepan over medium heat, add the spinach and allow it to wilt. Remove from the heat and set aside to cool slightly. Using a cheesecloth or paper towels, squeeze the spinach to release the excess liquid. Set aside until use.
- To the same saucepan, heat 1 tbsp olive oil. Add the diced shallot and cook over medium heat until softened, 5 minutes.
- Remove the shallots from the heat and add them a bowl with the spinach, roasted garlic, cream cheese, 1 cup mozzarella, parmesan, hot sauce, chili flakes, salt, and black pepper. Mix until combined.
- Add the artichokes and fold until combined. Transfer to a baking dish*, top with the remaining 1/4 cup of mozzarella. Bake at 375℉ for 20 minutes, or until the cheese is golden brown.
