Spinach & Artichoke Dip

Spinach and Artichoke is a prefect appetizer that can be made for a party of 2 or 20 or even 200! Make it ahead and cook and serve right out of the oven when your friends arrive. Fabulous as a spread on a bread, toast, cracker or tortilla chips.

Prep Time: 10 min
Cook Time: 22 min

Ingredients:

Frozen Chopped Spinach – 5 oz
Artichoke Hearts in Water – 1, 14oz can, drained & chopped
Mayonnaise – 1/2 cup
Sour Cream – 1/2 cup
Shredded Parmesan Cheese – 3/4 cup
Shredded Mozzarella Cheese -3/4 cup
Garlic – 1 tsp, finely chopped
Salt – to taste
Black Pepper – to taste
Red Chili Flakes – to taste, optional

Method:

1. Thaw the Frozen Spinach.
2. Mix everything in a mixing bowl.
3. Mix well and pour into an oven-safe serving dish.
4. Bake in a preheated oven at 375 degrees F (190 degrees C) for 22 min uncovered or until the edges have browned.
5. Take it out and serve hot with some bread or tortilla chips.

Tips:
1. Use Fresh Spinach (chop fine)
2. Add Green Chillies (finely chopped) to add to the spice.

0 thoughts on “Spinach & Artichoke Dip

  1. Couple more question
    1) can I put artichoke hearts in food processor
    2) can I freeze this appetizer and bake before serving?
    Thank you so much!

    1. Hi Shruti,

      Yes, you can chop artichoke hearts in the food processor and yes, this is a great appetizer to make in advance and freeze. Bake when you are ready to serve it. Just a not, the baking time may increase if right out of the freezer.

  2. Hi!
    I have made this appetizer and loved it!

    Now I wanna make it for 70 ppl! Can you help with measurements? Also how many days in advance can I make?

    Thank you so much!

    1. Hi Shruti,

      Dips are always a little difficult when it comes to servings. If you will be having other appetizers, this recipe will probably serve approx 10-12 people. You can just multiply all of the ingredients by 6 or 7. You can make it a day or two ahead of time and store it in the refrigerator. Bake it just before serving.

  3. Hey ladies, can I use Cottage cheese spread instead of Mayo in this? Do you think it will taste as good?
    The texture of the cottage cheese spread should be similar to Mayo..

    1. Hi AV,

      Actually we have not tried it that way so cannot say for sure. Cottage cheese has a very different texture than mayo.

  4. Hi Hetal & Anuja,
    LOVE your recepies. Planning to make it for the long weekend. Would like to know, The recepie shown above would make how many servings?
    Thanks!

    1. Hi Pooja,

      With dips, it is really hard to judge how many people it will serve. It will depend on how many other appetizers you have and the time duration you have between your appetizers and dinner. A safe number (if I had to guess) would be around 10.

  5. Hi Hetal & Anuja,
    Can you please tell me on which rack of the oven I should bake this so that I’ll not get burn?

    Thanks,
    Shaveta

  6. Hey Hetal & Anuja,

    I want to try this recipe. Just wanted to ask how many people does it serve(quantity which you guys made) as I am planning to make it for around 20 people.

    1. Hi Deepa,

      Provided you are having other food along with this dip, it will definitely enough for 20 people. It is hard to give exact servings for something like this because it really will depend on what else is available for people to munch on. 🙂

  7. Hi Ladies,

    I want to make this for my husband’s co-workers. Since I would make it the night before, do I still bake it and then have him warm it in a microwave at work? I’m a little confused due to the baking, please help as I want to make it soon.

    Thanks.

    1. Hi Pinal,

      You can go ahead and bake it the night before so it gets the nice golden brown color at the top. Store it in the fridge and he can microwave it to warm it up again. He may have to stir it a couple of times in between the microwaving so it heats evenly.

  8. We made this yesterday and it came out good. Just note that we did not had Mayo so we just made it without Mayo and it still came out good so for those of you want to avoid Mayo because of eggs, I would suggest just add little more Sour Cream in place of Mayo.

  9. hey ladies,
    The dip is delicious!! I will try this. Also plzzz teach how to make mashed potatoes and hash browns (american style). Thanx!

  10. i made this today and it came out really good. i made for 25 people and only 10 showed up but still its all gone.

    Thanks for this simple recipe.

    Jemima

  11. Hi Hetal and Anuja,
    After preparing this , for how many days can I store it in the fridge? Do I have to use everything the same day? Will it be good if I put it in the fridge and reheat it the next day?

    Thanks you guys. I always wonder what to make for potlucks and end up stressing myself with elaborate dishes. This is a good choice. I will try it out.

    1. Hi Narmada,
      We would not suggest you keep it for more than a day because the salt in the dish will make the spinach sweat. That will make the appetizer watery.

  12. i am studying in sweden i am a pakistani boy thanx to you girls you have done a good job for me i learn a lot about cooking from you.love you and keep cooking

  13. hi hetal and anuja
    its a fabulous recipe…
    but curently I AM IN india…and i am not able to find artichoke here…so can we have a sustitute of that…

    thanks

  14. Hey guys,
    I have few Americans coming home for dinner. Which Indian cuisine do you people suggest that will be perfect for them? I want something milder and something that is Indian.

    Thanks

    1. Hi Samhitha,

      Either Butter Chicken or Butter Paneer would be a good dish to serve. You can also make some Jeera Rice and Chana Masala to accompany it.

  15. I know this recipe was probably not meant to be healthy, but do the spinach and artichoke still have any benefits to it after it has been baked? I will try this recipe either way because it looks too good!

    1. Hi Neeta,

      We have not tried this recipe with fresh spinach. However, we are able to squeeze the excess water out of the frozen spinach which we would not be able to do with fresh spinach. It may leave water while cooking and make the dip soggy.

  16. look forward to see you on your next video, you have completely changed my kitchen life(for good)for ever

    LOVE YOU

    thank you

  17. Thank you for another wonderful recipe. As usual I have a question….if we bake the dip that will crisp the top layer, what if we want it to be warm and gooey but not crispy from top?

    1. Hi Pinal,

      The top layer really doesn’t get crispy, but it should be slightly light brown. Don’t worry, it will be warm and gooey inside.

  18. Dear Viewers,

    We cannot believe the amount of feedback we’ve received for this video.

    We made this Spinach & Artichoke dip over the holidays when we did not have our studio set up. We knew we were not going to make it again anytime soon but it’s such a delicious and easy appetizer that we wanted to share it with all of you. Don’t worry, this was a one time thing and we have no intentions of changing our format. We’ll definitely see you in our next video. On a positive note, we are so honored and humbled that you miss us :).

  19. Hi Hetal and Anuja,

    Indeed a yummy recipe, but I do agree with all the others….it was really boring without u both on chirping away….n ur naughty expressions….pls…pls….pls….u need to come back….

  20. Hi Hetal & Anuja,

    Nice recipe, but please come back on screen, I really enjoy watching you both cook, I have learnt most of my cooking from viewing your videos, please come back!

  21. 1 tea spoon of garlic seems like 4 table spoons of garlic. r u guys sure that u guys meant to say tea spoon?? I saw this happening in alot of ur recipes.

    1. please see the first comment, also before puttin any comment please read all the comments to avoid duplicate entry.

    2. Artichoke hearts are the tender center portion of an aritichoke. If you see a fresh artichoke, you will notice that the entire outside is covered with thick and tough green leaves. These are inedible. Only the center part can be eaten. This dish is vegetarian but not vegan as it contains mayo (eggs) and cheese.

  22. Hi Hetal and Anuja

    Where art thou??? Its much better when you both speak … pleassssssse …

    I wanted to ask this question … if this dip will get hard (if not served hot) if i need to give it for my child’s school tiffin (’cause its baked)… can I make it the earlier day itself???

    1. Hi Bindu,

      This dip is best when it is warm, but it still tastes good if it is not. Even at room temp, it will not be gooey but it will be relatively soft. If you make it the day before, you have to refrigerate it. However, by the time your child eats lunch, it will come to room temp.

  23. oh nooooooooooooooo!!! whose idea was it to make the video this way? Seriously not happening. Hope to see you both soon.

  24. Hi Anuja and Hetal,

    The cooking videos which is explained by you both are much more interesting, entertaining than these slideshows. Its much more real than these slideshow.

    Hope to see you both cooking again and continue the service to community.

    Thank you for all your cookings shows and looking forward to see more.

  25. Hi Hetal and Anuja,

    Thanks a lot for your efforts and so many nice recipes.
    I missed you both in this video…I hope there will not be
    many more like this one…Looking fw to see you both~

  26. Hii Hetal and Anuja,

    My husband and I love this dip. We always buy it from costco.
    Thank you sooo much for the recipe. Why this new style of video? If its only for this recipe then okay. Background music is good. I like your way of explaining the recipes and your expressions.

    Thanks,
    Amulya

  27. Hi Hetal and Anuja,

    I really have to agree with other viewers comments. The recipe is good but not better without you both showing us how to make it. We love the other version of videos.. Please come back to original version… My personal request also…

  28. hi Hetal and Anuja

    Please come back with ur older version of videos,,,, this is not very good :-\ ,,,, love to see you both on screen… pls its my request

  29. Your original how -to -videos are much better than this one,we people r habitual of the way u explain everthing,this wasn’t the SMTC style.I don’t want to offend u but plz return to your original style and keep adding a pinch of spice to our life!

  30. hi Hetal & Anuja

    y have u started this kind of video? This does not entertain us. Please come back its really charming to see you guys cooking.

    Please post some recipe for cookies

    thanks

  31. Hey Anuja & Hetal, whats this new format of video? Its ok, but nothing beats you both chirping away and giving those little tips and seeing you make the dish! Please come back, I don’t like this kinda video!

      1. I know of products that replace mayo..just wondering if this recipe would work with veganaise or nayonaise etc… or taking the mayo out all together will that work?

        1. Hi Satya,

          We have not tried any of the mayo substitutes so don’t really know how or if they will work with this recipe. The mayo needs to be there for the texture.

  32. Hi Anuja and Hetal,

    Why is that I keep getting impressed with you guys !!! 😉
    Can you please help me to make ‘Chai Masala’ please…

    Thanks in advance!!

  33. hi hetal and anuja

    it was fabulous recipie

    i had 1 request

    can u show how to make UNDHIYA

    i browsed ur site but couldnot find it

    thanx

    gunjan

    1. Hi Farveen,

      If you’ve seen fresh artichokes, they have a lot of tough green leave on the outside that are not edible. The artichoke heart is the center of the artichoke that is tender and edible.

      1. Dear Hetal

        I could not find Artichoke in Delhi.

        If you can advice me a shope where I can buty this ?

        I shall appreciate your reply .

        Regards

        Pankaj

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