I’ve made this spinach and artichoke dip a bunch of times and get compliments each time I bring it around! Warning: This recipe makes a TON of dip, so I recommend you save some in a side car for yourself and plop it in your freezer for a future hosting emergency/you want to impress your friends with how quickly you can just make yummy dip happen.
If there are two tips I can give you before you approach this recipe, they are:
- Do not mess up the sour cream, mayo, and cream cheese ratio! If you put too much cream cheese relative to the mayo + sour cream you will end up with a really hard and tough dip that once it comes out of the oven and sits on your coffee table for 20 minutes, will become impenetrable. No chip or cracker can survive.
- Sauté the spinach and artichoke. Sounds simple, but simply mixing all these ingredients together cold won’t do the trick. Not only does the heat extract all the garlic and cheese flavor, but it also evaporates the extra liquid in the frozen spinach and canned artichoke, so your that dip isn’t exuding water. Nast.
Lastly, if you want to perk this recipe up a bit, I’ve also made this by adding 1-2 tbsp of lemon zest at the end. It just adds something. This makes it the perfect dip for a summer party as well.