Hot Spinach and Artichoke Dip - My Gorgeous Recipes (2024)

Hot Spinach Artichoke Dip with cream cheese, cheddar cheese and milk, a delicious appetizer for every party of celebration. Made without mayo, this dip is light and healthy, and perfect with any crackers, breadsticks, tortilla chips and so much more.

Spinach and artichoke make a fantastic combo in absolutely any dish, be it an appetizer or a main meal. They compliment each other rather well, and are as packed with nutrients as they can be.

I do love this dip hot, although that's not to say that it can't be enjoyed cold - far from it! It's more of a case if it lasts that long to get cold - no way, it's too delicious!

Rather than baking this dip, I chose to cook it entirely on the stove top or cooker, it's way quicker, and definitely as tasty, it's hard to find the difference.

The cheese melts beautifully since the dip is bubbling hot, so you still get that amazing cheesiness that makes us come back for seconds.

Ingredients used

• spinach - I used frozen spinach as it's easier to use, but fresh spinach can be used too - just make sure you use a lot of it, as when you cook it, you are left with very little
• artichokes - canned artichokes are the best, cheap, ready to use, and delicious
• milk - full-fat milk is the best, you could use semi-skimmed too, but I do not recommend skimmed milk, it's not creamy enough
• cheddar cheese - I prefer this cheese as it's sharp, but feel free to use any other hard cheese too
• cream cheese - make sure it's not watery, as this can change the texture of the dip
• onion and garlic - great for flavour, I highly recommend using them

STEP-BY-STEP photos and intructions

My spinach and artichoke dip is made without mayo, I personally find that mayo isn't really my thing in hot dishes - but that's not to say you can't add any!

• melt the butter, then fry the onion until translucent, and add the garlic
• fry gently for about 30 seconds until it releases its fragrance
• add the spinach and artichoke, and give it a good stir
• mix the cream cheese in and mix well until it's fully incorporated
• add the milk, cheese, season well and leave to cook for a further 5 minutes until it bubbles

Expert tips

Make sure you squeeze the excess water from the spinach and artichoke. This can be done in a colander or a clean kitchen towel.

It reduces the cooking time considerably, so the dip should be ready in well under 15 minutes from start to finish.

I find that the best way to do so is by using a cheese cloth or using your hands to squeezing as much liquid as possible.

Recipe FAQs

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