Have you ever tried a dip that you can’t stop eating no matter how bad you want to? That is exactly what this dip does to me. I am not kidding when I say this is the best spinach artichoke dip I have ever had. It is not complicated nor does it contain a lot of different ingredients. This hot dip is addicting, tasty, and unforgettable. You’re probably going to want to double this recipe because this batch will be gone in no time.
If you’ve had your fair share of spinach artichoke dip you probably know that there are hundreds of ways to make it. Some have more than one cheese, others have sour cream, cream cheese, mayonnaise or a mixture of them all. Each recipe from a food blog or a research has its own varying degree of creamy, cheesy, and tangy.
This recipe for The Best Southern Spinach Artichoke Dip has been the most memorable for me and I’ve tried so many variations. It reminds me of one year when I tried making this recipe for a football game and could not find the original recipe anywhere. We ended up searching a recipe we thought sounded similar and went with it. Let me tell you, it was not the same at all. This spinach artichoke recipe is perfectly salty, tangy, and not too creamy.
One of my favorite things about this recipe is that this Spinach Artichoke Dip is very simple to make and doesn’t require a lot of different ingredients. Chances are you probably have most if not all of them in your pantry right now. Aside from the spinach and artichokes, the only other items you’ll need are mayonnaise, grated parmesan, and a lemon.
Preparing this recipe is very simple, but I have a few tips I want to share to ensure that yours comes out perfectly, so let’s dive on in.
- Thaw and drain the excess liquid from the spinach before adding it to your dip. This will keep it from being too runny and appearing separated
- While this recipe says to bake the dip, feel free to throw everything in a crock pot and cook on high for around 2 hours. The only downside to this is that you won’t have the crispy top layer shown in the pictures above and below
- Be sure to fold in all of your ingredients, then mix well. You want to avoid the food processor, all chopping should be done on a cutting board. This also helps to avoid the dip from becoming too runny.
- If you’re eating this dip as leftovers, I recommend that you reheat in a small bowl and then serve. It tastes best when it’s warm
I think that pretty much covers everything. Whether you’re going to a tailgate, party, or just hanging out with your family, this is the perfect dip recipe for any occasion. It’s a staple here at my house and everyone requests this dip by name weekly. Let’s get onto the recipe already.
The Best Southern Spinach Artichoke Dip
- 2 cans artichokes drained and chopped
- 1 10 oz package of frozen spinach thawed and drained
- 1 cup of mayonnaise
- 1 lemon squeeze
- 1/2 cup grated parmesan
- Preheat your oven to 350 degrees
- In a bowl combine all of the ingredients and stir until well combined
- Place the dip in the preheated oven for around 25 minutes until bubbly and lightly browned