Make Better Spinach Artichoke Dip by Using Roasted Garlic and Feta

I first developed this Spinach Artichoke Dip recipe when I was the Luxury Suites Chef at Lambeau Field. It was my first salaried chef job and I was determined to make an impact. I didn’t have total control of the items listed on the menu, but I did have free reign to develop the recipes. Spinach Artichoke Dip happened to be one of the place holders on the menu from previous seasons.

Honestly, I wasn’t thrilled about it. It was recommended to me that I use a convenience product, and worry about more expensive or signature items. But for me as a chef, it’s shameful to serve something when I know I can do better. In a previous cook position, I knew that humiliation too well from having to make batch after batch of a Boursin Cheese Spinach Artichoke Dip. It was an awful recipe. I saw countless barely touch plates end up in the dish pit from guests who I’m sure told their server, “it’s fine.” Oh, I hate those words.

So when I created this Spinach Artichoke Dip recipe, I was adamant that it needed to be absolutely delicious. It has bold flavors that compliment the artichokes without overpowering them. They come from roasted garlic, feta cheese, and lemon zest; the missing components to most of the versions I had previously tried. This recipe became so popular, we would make it in one thousand pound batches.

Obviously, I had to scale it down for home use. I based the ratio off the amount of artichokes that come in a standard fourteen ounce can. Since it would be foolish to only use part of the can, you will end up with forty ounces of Spinach Artichoke Dip. Which may seem like a lot, but it is perfect for a small party or get together. Otherwise you can always freeze some for later.

Helpful Tips

Start by Roasting your garlic. This is going to be the longest step of the recipe and it needs to be done ahead of time. I recommend placing it in the oven and your cream cheese out to soften at the same time. That way when the garlic is ready, so is everthing else.

Use Frozen Spinach. There is minimal taste difference between using fresh spinach and frozen spinach in this recipe. So save yourself the effort of having to blanch, dry, and chop all of that spinach. Unless of course you just happen to have some spinach that needs to be used. Another bonus is you will save money using frozen.

Use a Stand Mixer Fitted with the Paddle Attachment. Trying to evenly mix this recipe by hand with a spatula takes a lot of work. To make the task of mixing this spinach artichoke dip recipe easier, use a mixer.

Serve with a variety of options. An easy way to really impress your guests is to provide an array of choices. Tortilla Chips, Crostini, Bagel Chips, Pretzel Chips, Pita, Lavash, Grilled Bread, and even vegetables like carrot or celery sticks are all popular accompaniments to Spinach Artichoke Dip.

Equipment Needed to Make Spinach Artichoke Dip

In order to make this recipe you will need the following tools. These are items I personally use and recommend. Any purchases made through the Amazon Affiliate links earn a small commission that support this website.

• Stand Mixer
• Spatula
• Small Baking Dish
• Microplane Grater
• Box Grater

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Choosing Ingredients for Spinach Artichoke Dip

Artichoke Hearts

You do not need to use fresh artichokes to make this recipe, canned are actually preferable. Fresh artichokes are labor intensive to process and that requires a certain skill level. Typically they are also expensive and difficult to find.

But not all canned artichokes are the same. For this Spinach Artichoke dip recipe, I recommend either whole or quartered artichokes hearts packed in water. This is a good example. I avoid using a marinated in oil or brine packed artichoke because they all differ in slightly in flavor profile. The oil can cause your spinach artichoke dip to separate. And there are already some briny flavors coming from the feta.

Cheese

This spinach and artichoke dip recipe includes four varieties of cheese. They may seem self explanatory, but some considerations should be made for each of them. Subtle differences can make a negative or positive impact on your results.

Cream Cheese

I prefer using blocks of full fat cream cheese for this spinach artichoke dip. That said, reduced fat will also yield good results. Just make sure to avoid a whipped or flavored cream cheese. Also, make sure to give your cream cheese ample time to soften at room temperature before mixing.

Monterey Jack

When it comes to melty cheese, Monterey Jack often gets over looked for Mozzarella. Either will work in this recipe, but I think the sweet and salty flavors of Monterey Jack pair better with artichokes.

Buying a block and shredding it yourself is preferable. Shredded Cheeses typically have added starches in the bag so they do not stick or clump. That combined with oxidation from increased surface area I feel mute the flavor compared to freshly grated. Plus it’s typically less expensive to buy cheese in block form.

Feta

I recommend a cows milk feta cheese for this spinach artichoke dip recipe. I also avoid using one that comes brine packed or flavored. On the scale or funk and brine, I would error on mild for this recipe. Especially if you are entertaining.

Parmesan

There is a small amount of grated parmesan cheese in this recipe. It is used to add some umami flavors and additional seasoning. For your best results use a wedge of quality parmesan cheese and grate it yourself. Otherwise most grocery stores offer a grated parmesan that is refrigerated. This is also a good option. Avoid using a powdered, shelf stable parmesan cheese.

Garlic

For convivence again, I recommend using pre-peeled garlic. Most produce sections will have this available near the fresh herbs. It comes in a resealable container with a few pouches of peeled garlic in them that each contain about one head of garlic. Otherwise you can roast whole heads of garlic, slice them in half, and squeeze out garlic. Avoid using any product that calls itself roasted garlic, most of them have added preservatives that make them taste rancid.

Spinach

As I mentioned above, I prefer to use a frozen spinach that has already been blanched. This is for a variety of reasons. Convenience being the biggest. The other being no measurable difference in quality. Spinach’s mild flavor gets lost for the most part against the cheese and artichokes. If not blanched, chilled, and strained properly, fresh spinach can add too much moisture or turn brown. So it really is easiest and more consistent to use frozen spinach.

Common Questions about Spinach Artichoke Dip

What should I serve with Spinach Artichoke Dip?

Tortilla Chips, Crostini, Bagel Chips, Pretzel Chips, Pita, Lavash, Grilled Bread, and even vegetables like carrot or celery sticks are all popular accompaniments to spinach artichoke dip. If entertaining, I suggest placing a variety of these options along side your dip. It will make your display more impressive with little effort on your part.

How to Heat Spinach Artichoke Dip?

Depending on the setting, you can heat your spinach artichoke dip in either the oven at 350 F / 175 C, a croc pot, or even the microwave. Personally, I like mine to be baked so that the top gets that brown crust and the flavors warm gradually together. If using a microwave, warm in in intervals and stir intermittingly. In a croc pot, heat it slowly and make sure to stir using a spatula to keep the sides from sticking.

How long will Spinach Artichoke Dip last refrigerated?

This Spinach Artichoke Dip recipe will keep at least 5 days if store refrigerated in an air tight container. If this recipe makes more than you would eat in that time, you can always freeze the excess.

Can I Freeze Spinach Artichoke Dip?

Yes, you can freeze this Spinach Artichoke Dip recipe. Make sure to store it in an airtight container and it will keep up to three months frozen. I recommend that you portion it out based on your serving size prior to freezing.

Should Spinach Artichoke Dip be Served Warm or Cold?

For this recipe, I prefer it to be served warm. It will be rather thick when chilled, so it would be more of a spread than a dip.