시금치 아티초크 딥
This baked spinach artichoke dip is the bubbling, golden-topped crowd-pleaser you know from restaurant menus, made with a tangy cream cheese base, briny artichokes, and plenty of melty mozzarella and Parmesan. Squeezing the spinach bone-dry and softening the cream cheese first are what keep it thick, scoopable, and never watery. A splash of lemon juice cuts the richness so you keep going back for one more chip.
Heat the oven to 190°C (375°F). Squeeze 280 g (10 oz) of thawed frozen spinach absolutely dry in a clean towel, then drain and roughly chop a 400 g (14 oz) can of artichoke hearts. Beat 225 g (8 oz) of softened cream cheese until smooth, then stir in 120 g (1/2 cup) sour cream, 60 g (1/4 cup) mayonnaise, 3 minced garlic cloves, 1 tablespoon lemon juice, salt, and pepper. Fold in the spinach, artichokes, 85 g (3/4 cup) of the mozzarella, and 35 g (about 1/3 cup) of the Parmesan. Spread into a 1.5-quart baking dish, top with the remaining cheese, and bake 20-25 minutes until bubbling at the edges; broil 2-3 minutes for a golden top. Rest 5 minutes and serve warm with chips, crostini, or vegetables.
- Squeeze the spinach until no more liquid comes out — a damp towel's worth of water is the difference between creamy dip and soup.
- Soften the cream cheese fully before mixing so the base beats smooth with no lumps and folds evenly around the vegetables.
- Pull the dip when the edges bubble and the center is hot, then broil briefly — overbaking breaks the dairy and turns it greasy.
Equipment
- 1.5-quart (1.5 L) baking dish or 20 cm / 8-inch cast-iron skillet
- Large mixing bowl
- Clean kitchen towel or cheesecloth (for squeezing spinach)
- Box grater
- Flexible spatula
- Chef's knife and cutting board
재료
Vegetables & aromatics
- 280 g frozen chopped spinach, thawed and squeezed very dry
- 400 g artichoke hearts, canned or jarred in water, drained well and roughly chopped
- garlic cloves, finely minced
Creamy base
- 225 g cream cheese, softened at room temperature
- 120 g sour cream, full-fat
- 60 g mayonnaise
- 15 ml fresh lemon juice
Cheese & seasoning
- 115 g low-moisture mozzarella, shredded, divided
- 50 g Parmesan cheese, finely grated, divided; use a vegetarian-rennet Parmesan-style cheese if needed
- 2 g fine sea salt, or to taste — the cheeses are salty
- 1 g freshly ground black pepper
- 1 g crushed red pepper flakes, optional
조리법
- 단계01
Set a rack in the middle of the oven and heat it to 190°C (375°F). Lightly grease a 1.5-quart baking dish or a 20 cm (8-inch) cast-iron skillet.
- 단계02
Pile the thawed spinach into a clean kitchen towel, gather the corners, and wring hard over the sink until no more liquid drips out — you should extract several tablespoons of water. Drain the artichoke hearts, press them gently between paper towels, and chop into rough 1 cm (1/2-inch) pieces.
- 단계03
In a large bowl, beat the softened cream cheese with a spatula or hand mixer until completely smooth. Stir in the sour cream, mayonnaise, minced garlic, lemon juice, salt, black pepper, and red pepper flakes (if using) until the mixture is uniform and glossy.
- 단계04
Add the squeezed spinach, breaking up any clumps with your fingers as you go, then the chopped artichokes, 85 g (3/4 cup) of the mozzarella, and 35 g (about 1/3 cup) of the Parmesan. Fold until everything is evenly distributed with no pockets of plain cream cheese.
- 단계05
Scrape the mixture into the prepared dish and smooth into an even layer. Scatter the remaining 30 g (1/4 cup) mozzarella and 15 g (about 2 1/2 tbsp) Parmesan over the top.
- 단계06
Bake for 20-25 minutes, until the edges are bubbling steadily and the center is hot when you slip a knife in and touch it to your wrist. The top should be melted and just starting to color.
- 단계07
For spotty, golden-brown cheese, switch the oven to broil and cook 2-3 minutes more, watching the whole time — it goes from golden to burnt fast.
- 단계08
Let the dip sit for 5 minutes so the dairy settles and thickens to a scoopable texture, then serve warm straight from the dish with chips, crostini, or crunchy vegetables.
Make ahead
Assemble the dip completely (through topping with cheese), cover, and refrigerate up to 2 days before baking. Bake straight from the fridge, adding 5-10 extra minutes and checking that the center is hot before broiling. You can also squeeze the spinach and chop the artichokes up to 3 days ahead and store them separately.
Storage
Cool leftovers, then refrigerate in an airtight container for up to 4 days. Reheat in a 180°C (350°F) oven for 12-15 minutes or microwave individual portions in 30-second bursts, stirring between each, until hot. Freezing is possible for up to 2 months but the texture loosens slightly on thawing; stir well while reheating to bring it back together. Do not leave the dip at room temperature for more than 2 hours.
Variations
Lighter Greek yogurt version
Swap the sour cream and mayonnaise for 180 g (3/4 cup) whole-milk Greek yogurt and use Neufchâtel (1/3-less-fat cream cheese). The dip stays creamy with a fresher tang and noticeably fewer calories per scoop — just don't overbake, since lower-fat dairy separates more easily.
Dairy-free / vegan swap
Use 225 g (8 oz) plain vegan cream cheese, 120 g (1/2 cup) unsweetened cashew or coconut yogurt, and vegan mayonnaise, then replace the cheeses with 100 g (about 1 cup) shredded vegan mozzarella plus 3 tablespoons nutritional yeast for savory depth. Bake as written; note that cashew-based products add a tree nut allergen.
Extra-loaded skillet dip
Fold in 115 g (4 oz) chopped marinated artichokes in place of half the canned ones for a garlicky, herby kick, plus a handful of chopped jarred roasted red peppers. Bake in a cast-iron skillet and finish with a few dashes of hot sauce — great when the dip is the centerpiece of a game-day spread.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
자주 묻는 질문
Can I use fresh spinach instead of frozen?
Yes. Wilt about 450 g (1 lb) of fresh spinach in a dry pan over medium heat for 2-3 minutes, cool it, then squeeze it in a towel exactly as you would frozen. Fresh spinach cooks down to roughly the same 280 g the recipe calls for, and drying it thoroughly matters just as much.
Why did my spinach artichoke dip turn out watery?
Water hiding in the vegetables is almost always the culprit. Wring the spinach until it feels like a dry sponge, press the artichokes between paper towels, and stick with full-fat cream cheese and sour cream — low-fat versions release more liquid as they bake. Letting the dip rest 5 minutes after baking also gives the base time to re-thicken.
Can I make spinach artichoke dip in a slow cooker instead of the oven?
Absolutely. Combine everything (including all the cheese) in a small slow cooker and cook on LOW for 1.5-2 hours, stirring once or twice, until melted and hot. You lose the browned top, but it is a great hands-off option and keeps the dip warm on a buffet.
Should I use marinated or water-packed artichoke hearts?
Water-packed (canned or jarred in brine) is the default because it keeps the flavor clean and lets the cream cheese and Parmesan lead. Marinated artichokes bring garlic, herbs, and vinegar, which can be delicious but tip the dip tangy and oily — if you love them, swap in no more than half and drain them very well.
Is this spinach artichoke dip gluten-free?
The dip itself contains no gluten ingredients, so it is naturally gluten-free — just double-check labels on the mayonnaise and pre-shredded cheese, since anti-caking agents and additives vary by brand. Serve it with gluten-free crackers, tortilla chips, or vegetables instead of baguette to keep the whole spread safe.
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