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Spinach Artichoke Dip

Every spring the time warp begins. Spring catapults us into the year on a freight train to summer. Not only does it always feel like we all turn into busy bees at work, but birthdays, picnics and gatherings are a plenty. People feel the call of spring and come out of hibernation. It’s time to clean house & throw ourselves into work and play. So I thought, “What would be the most comforting, delicious dish to share and is the least time-consuming?”

My spinach artichoke dip can literally be made in 10 minutes and tastes like a warm hug. Your friends will think you channeled your inner foodie and spent all day in the kitchen. I have never gotten more audible “MMMMmmmm”s from an appetizer than this quickie dish.

I’ve always loved the idea of a good spinach and artichoke dip, but have always felt like there was too much cream and not enough spinach in every bite. Universally, other recipes include cream cheese, sour cream and mayonnaise. The result is a white creamy dip with hints of spinach and artichoke for texture or a pop of color. My recipe is the opposite. A hearty, chunky, warm dip with a hint of creaminess. This week I share with you my secrets to a homemade artichoke dip that will have your friends and family begging for more!


Serves 6

Prep Time: 5 minutes

Cook Time: 5 minutes

Total: 10 minutes


  • 12 oz. of raw Baby Spinach (2 bags)
  • 1 can Artichoke Hearts
  • 1 clove Garlic
  • 4 oz. Cream Cheese
  • 4 oz. grated Parmesan Cheese
  • 2 oz. herbed Goat Cheese (optional)
  • Red Pepper Flakes (to taste)

Drain the can of artichoke hearts. Keep the liquid to the side. Cut the artichoke hearts into chunks. Set aside.

Mince the clove of garlic. In an iron skillet, add the garlic and spinach over medium heat with 2 Tbsp of the artichoke water from the can. Stir for 1 minute, until the spinach is wilted.

Add the cut artichoke hearts. Spoon small pieces of the cream cheese and (optional goat cheese) into the skillet.

TIP: The goat cheese is listed as “optional” because my original recipe is 100% delicious without it.  I’ve tried slightly different versions over the years and have found that adding a little bit of herbed goat cheese into this recipe gives it a slight extra depth of flavor.  I also just love goat cheese. You can also add in any other cheese flavors you wish. Brie, for example, will give the dip a bold rich creaminess or you can experiment with a blue cheese version of the dip to garnish a steak. Experiment away!

Continue to stir. The liquid excreted from the cooked spinach and artichokes should help the cheese to melt evenly. Once the dip is smooth and creamy, reduce the heat and add the grated parmesan. Stir continuously until the parmesan is completely melted. Sprinkle with red pepper flakes to taste.

TIP: I have found that the artichoke hearts and parmesan add a good level of salt to the dip. There is no need for additional salt.

Voilá–the most sumptuous, comforting, flavorful spinach artichoke dip you’ve ever tasted!

Toast a gluten-free baguette or serve with crackers. Glutino brand bagel chips are delicious. I also love “Against the Grain Gourmet” gluten-free baguettes. The bread is crispy on the outside and soft inside once toasted. It is the closest thing to a crispy baguette that I’ve tried. Even my friends that are not gluten-free prefer it.  Here’s a link to see if your local market carries this brand in their freezer section: HERE.

For those of you who are more health conscious, there are other alternatives to dip with because, let’s face it, bread and chips are just an edible vehicle to get more dip or cheese in your mouth. I like to use endive leaves or some chopped fennel as an alternative to bread sometimes. Fennel has a slight licorice flavor which I happen to love to eat raw. Chop the fennel in half and cut the “butt” out. Then slice the fennel into wide long chunks.

The great thing about this dip is that it is absolutely delicious on anything. Scramble the leftovers into your morning eggs or mix into some warm pasta or zucchini noodles. The possibilities are endless.

BON APPÉTIT & let us know what you think of the recipe!

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Words & Recipe by Sarah Prikryl // Photography by Sarah Prikryl

© 2016 Sirens & Scoundrels

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