Spinach Artichoke Dip From Joanna Gaines
Spinach artichoke dip is a classic party snack and a must-have at any gathering. It’s the perfect blend of cheese, sour cream and cooked spinach, all baked to golden perfection in this recipe from Joanna Gaines!
Baked spinach artichoke dip is one of the easiest and most delicious appetizers you’ll ever make. It’s a creamy white sauce with garlic, artichoke hearts and spinach that’s topped with shredded mozzarella cheese and Parmesan!
The recipe is also quick to prepare, taking about 30 minutes to cook and be ready to serve. You can even assemble it ahead of time and keep it in the refrigerator until you’re ready to bake it, making it perfect for any occasion!
How to make spinach artichoke dip
To start, you’ll need a package of frozen spinach that’s been thawed. Or, if you have fresh baby spinach, saute it with some water until wilted. Then wring it out in a colander and finely chop it up.
After the spinach has drained, mix in the cream cheese, sour cream, cooked spinach, marinated artichoke hearts, minced garlic, salt, pepper and parmesan cheese. Then, spread the mixture into a baking dish or skillet and top with another layer of cheese.
When you’re ready to bake, pre-heat the oven to 350 degrees. Remove from the oven and let it sit for 5 minutes before serving.
This dip can be served right out of the oven or cold, and it’s a great addition to your holiday table. It’s the perfect complement to a variety of crackers, French bread or tortilla chips!
How to make a white sauce for this dip
To make the sauce, melt butter in a medium saucepan over medium heat. Whisk in flour and cook about 1 minute until bubbly. Add milk and continue whisking until mixture is thick. Sprinkle with salt, pepper and nutmeg to taste.
Stir in the garlic, artichoke hearts and spinach until well combined. Reserve 3 tablespoons of shredded cheese and stir remaining cheese into the sauce.
You can also use a blender to mix the ingredients together. This is a great way to get rid of any large chunks of spinach or artichoke.
If you’re making the dip ahead of time, store it covered in the refrigerator. You can then reheat it in the oven, uncovered for 10 minutes at 350 degrees F before serving.
You can also freeze the dip, storing it in a freezer bag and then defrosting it before serving. It keeps up to 3 months in the freezer, but it’s best to reheat it before serving.