Ina Garten’s Spinach Artichoke Dip

Ina Garten’s spinach artichoke dip is the best dipping sauce to serve with fries, crackers, chips, or toasted bread. This spinach artichoke dip is easy to make and takes less than 40 minutes to make from start to finish. If you need any easy appetizer to serve your family or have with friends, this will be the perfect dish for you.

Ina Garten’s Spinach Artichoke Dip Ingredients

• Nonstick cooking spray 
• 8 ounces cream cheese, at room temperature 
• ½ cup sour cream 
• ¼ cup mayonnaise 
• 1 clove of garlic, minced
• 1 10-ounces box of frozen leaf spinach, thawed, drained, squeezed dry, and coarsely chopped
• 1 14-ounces can of artichoke hearts, drained well and coarsely chopped 
• ½ cup shredded whole-milk mozzarella 
• ¾ cup freshly grated Parmesan, divided
• Kosher salt and freshly ground black pepper, to taste
• Crackers, chips, or toasted bread, for serving 

Ina Garten’s Spinach Artichoke Dip Instructions

1. Preheat the oven to 350 F and position a rack in the upper third of the oven.
2. Spray a baking dish with the nonstick cooking spray.
3. Put the cream cheese, sour cream, mayonnaise, and garlic in a large bowl. 
4. Mix with an electric mixer until combined.
5. Add the spinach to the cream cheese mixture, breaking it up as you add it. 
6. Add the artichokes, mozzarella, and about ½ cup of the Parmesan, mixing to combine. 
7. Season with salt and pepper to taste.
8. Transfer the mixture to the prepared baking dish and top it with the remaining ¼ cup Parmesan. 
9. Place in the oven, and bake for about 20 to 25 minutes, or until the dip begins to bubble. 
10. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn’t burn, until the top is golden brown, about 5 to 7 minutes. 
11. Serve warm with crackers, chips, or toasted bread.

How to Store Ina Garten’s Spinach Artichoke Dip

You can simply store leftover spinach artichoke dip in the fridge for up to 4 days. First, you should let it cool to room temperature, and then, you can put it into a glass container (avoid using plastic containers) and place it into the fridge.

If you looking to freeze Ina Garten’s spinach artichoke dip instead, you can follow the same steps as above but place the container of dip in the freezer. The spinach artichoke dip will last in the freezer for about 2 months. 

How to Reheat Ina Garten’s Spinach Artichoke Dip

How to Reheat in the Oven

1. Preheat the oven to 350 F.
2. Place the spinach artichoke dip in a baking dish and on a baking sheet and place it in the oven.
3. Reheat the dip for about 15 to 20 minutes or until heated through and bubbling. 

How to Reheat in the Air Fryer

1. Preheat the air fryer to 350 F. 
2. Put the spinach artichoke dip in small containers that will fit in the air fryer basket. 
3. Reheat for about 5 to 7 minutes or until heated through and bubbling.

Reheating Ina Garten’s spinach artichoke dip in the air fryer is the best way because it is fast, healthy, and takes no time to preheat.

What to Serve With Ina Garten’s Spinach Artichoke Dip

The best side dishes to serve with Ina Garten’s spinach artichoke dip are fries, chicken wings, or cucumber and carrot salad for a healthy meal.

There are tons of dishes that work well with this delicious spinach artichoke dip. Check out this list to get more ideas:

• Asparagus and Carrots
• Trader Joe’s Fried Rice Air Fryer
• French Potato Salad
• Arby’s Frozen Curly Fries in Air Fryer
• Sweet Potatoes Fries
• Emeril Lagasse’s Air Fryer Frozen French Fries
• Waffle Fries
• Rutabaga Fries
• Tyson Frozen Chicken Wings 
• Tyson Boneless Chicken Wings
• Trader Joe’s Chicken Spring Rolls

Cheesy Spinach Artichoke Dip

As you can see, Ina Garten’s spinach artichoke dip uses Parmesan cheese, but you could add other cheeses, such as ricotta, goat cheese, or gouda.

This recipe uses about ¾ cup of Parmesan cheese and about ½ cup of whole-milk mozzarella. If you want to make Spinach Artichoke Dip more cheesy, I recommend you add ½ cup Parmesan and ⅓ cup of whole-milk mozzarella.

Ina Garten's Spinach Artichoke Dip

Yield: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ina Garten’s spinach artichoke dip is the best dipping sauce to serve with fries, crackers, chips, or toasted bread. This spinach artichoke dip is easy to make and takes less than 40 minutes to make from start to finish. If you need any easy appetizer to serve your family or have with friends, this will be the perfect dish for you.

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Ingredients

• Nonstick cooking spray
• 8 ounces cream cheese, at room temperature
• ½ cup sour cream
• ¼ cup mayonnaise
• 1 clove of garlic, minced
• 1 10-ounces box of frozen leaf spinach, thawed, drained, squeezed dry, and coarsely chopped
• 1 14-ounces can of artichoke hearts, drained well and coarsely chopped
• ½ cup shredded whole-milk mozzarella
• ¾ cup freshly grated Parmesan, divided
• Kosher salt and freshly ground black pepper, to taste
• Crackers, chips, or toasted bread, for serving

Instructions

1. Preheat the oven to 350 F and position a rack in the upper third of the oven.
2. Spray a baking dish with the nonstick cooking spray.
3. Put the cream cheese, sour cream, mayonnaise, and garlic in a large bowl. 
4. Mix with an electric mixer until combined.
5. Add the spinach to the cream cheese mixture, breaking it up as you add it. 
6. Add the artichokes, mozzarella, and about ½ cup of the Parmesan, mixing to combine. 
7. Season with salt and pepper to taste.
8. Transfer the mixture to the prepared baking dish and top it with the remaining ¼ cup Parmesan. 
9. Place in the oven, and bake for about 20 to 25 minutes, or until the dip begins to bubble. 
10. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn’t burn, until the top is golden brown, about 5 to 7 minutes. 
11. Serve warm with crackers, chips, or toasted bread.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 593Total Fat: 47gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 107mgSodium: 939mgCarbohydrates: 29gFiber: 7gSugar: 5gProtein: 18g