This tasty spinach artichoke dip has spinach, artichokes, and water chestnuts folded into a creamy base. Bake and serve hot with crostinis for an easy party-perfect recipe.
This week I’m talking about not only this amazing dip, but I’m going to show you how to throw a craft beer-themed party!
Usually, when we have a party it’s BYOB and a dish to pass. This is great as the host because I only have to come up with one dish and also I get to try all the great food our friends make.
To keep with the craft beer theme, I’m making this spinach and artichoke dip. It’s an appetizer that I see on almost every brewpub or restaurant menu, so it’s a great appetizer for this party.
What is a craft beer-tasting party?
A craft beer tasting party is the very simple idea that guests bring a 6-pack of craft beer to share with the rest of the guests.
The beer can be all the same kind, just a quick pick up of a favorite beer style that the guest prefers OR they can bring what I like to call the ‘Sixer Mixer’, a variety of different beers in a 6-pack. Many stores have mix-and-match loose beers that you can choose from so there is something for everyone.
Some people like IPAs, some like Hefeweizen. Some like Pilsners, some like Stouts. Beer has a unique talent for finding just the right one for you.
This hot spinach artichoke dip has-
- A base of cream cheese, mayonnaise, and sour cream. The combination makes for a creamy base.
- Frozen spinach, artichoke hearts, and water chestnuts. I like to add the water chestnuts for extra crunch.
- Garlic powder. Simple seasoning to let the rest of the flavors shine.
- Both Parmesan and Italian shredded cheese. A great cheese combination that melts perfectly together when it bakes.
How to make spinach artichoke dip step-by-step
Cook the frozen spinach to package directions and make sure it’s drained of all water.
In another bowl, mix together the softened cream cheese, mayo, and sour cream.
Add the artichokes and drained can of diced water chestnuts.
Sprinkle in the garlic powder, Parmesan cheese, and HALF of the Italian shredded cheese.
Take the spinach and fold it into the base. Mix everything together completely making sure not to leave clumps of spinach.
Put dip into an oven-proof dish. Top with remaining cheese.
Bake at 375 degrees for 15-18 minutes or until cheese is melted.
I serve this spinach dip warm with some crunchy, baked crostini (make your own using this recipe from Midwest Foodie) or warm, fluffy slices of French bread. A side of fresh sliced vegetables goes great with it too.
Tips & Variations
- You can replace the frozen spinach with 16 ounces of fresh spinach that has been cooked down in olive oil.
- This recipe can easily be made into a cold spinach dip recipe by omitting the Italian cheese layer on top and not baking it.
- Can this be made in the crockpot? Yes. Mix the ingredients and place them in the bottom of a greased slow cooker. Heat on low and let cook for 2-3 hours. Place on ‘warm’ once it has cooked to keep it from burning.
Place any leftovers in a covered container and refrigerate. Reheat in the oven to 375 degrees for 10-15 minutes depending on how much is left.
It is not recommended to freeze this spinach dip recipe.
More recipes for a perfect party
Serve this spinach and artichoke dip recipe with crostini, whole wheat crackers, or cut vegetables.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Party On
Spinach Artichoke Dip
- oven proof baking dish
- 8 ounces cream cheese softened
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup parmesan cheese
- 1 teaspoon garlic powder
- 8 ounces diced water chestnuts drained
- 14 ounces spinach, frozen cooked to package directions then drained of all liquid
- 3 ounces artichoke hearts about 1/2 of a 6 ounce jar
- 1/2 cup shredded italian cheese divided
- Combine all ingredients through the shredded Italian cheese. Please 1/2 into the dip.8 ounces cream cheese, 1/4 cup mayonnaise, 1/4 cup sour cream, 1/4 cup parmesan cheese, 1 teaspoon garlic powder, 14 ounces spinach, frozen, 3 ounces artichoke hearts, 1/2 cup shredded italian cheese, 8 ounces diced water chestnuts
- Place dip into an oven-proof dish. Top with remaining cheese.1/2 cup shredded italian cheese
- Bake at 375 degrees for 15-18 minutes or until cheese is melted.
- Serve with crackers, bread, or vegetables. Just don't double-dip! Enjoy.
Tips for making this recipe:
- Make sure that the spinach is drained of all its liquid before adding to the rest of the ingredients.
- The liquid from the water chestnuts should be drained as well.
- To store: Place any leftovers in a covered container and refrigerate. Reheat in the oven at 375 degrees for 10-15 minutes depending on how much is left.
Originally published in November of 2016. Updated post in April of 2022 with new photos, same great recipe.
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Last Updated on December 2, 2023 by Erin@BottomLeftoftheMitten