The BEST Spinach Artichoke Dip

How has it taken us over 10 years to have a proper Spinach Artichoke Dip recipe on the site?! Well we have one now and I guess that’s all that matters! Anyway, it’s our opinion that spinach artichoke dip is THE dip of all of dips! What is there not to love about a warm, creamy, and cheesy dip that can be made with a handful of ingredients in under 30 minutes? The answer is…

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The post The BEST Spinach Artichoke Dip appeared first on Spoon Fork Bacon.

Spinach and artichoke dip in a skillet with chips on the side.

How has it taken us over 10 years to have a proper Spinach Artichoke Dip recipe on the site?! Well we have one now and I guess that’s all that matters! Anyway, it’s our opinion that spinach artichoke dip is THE dip of all of dips!

What is there not to love about a warm, creamy, and cheesy dip that can be made with a handful of ingredients in under 30 minutes? The answer is absolutely nothing! I still get excited when I see it on a menu and order it every single time.

How to Make Spinach Artichoke Dip

Ingredients

Ingredients for spinach and artichoke dip.

Process

  1. Preheat oven to 375˚F. Place cream cheese and mayonnaise into a large mixing bowl and stir together to breakup block of cream cheese.
  2. Add spinach, artichokes, garlic, 2 ounces each mozzarella and gruyere, 1 ounce Parmesan, salt, and pepper.
Cream cheese with mayonnaise in a bowl mixed together.
Spinach and artichoke dip mixing together in a bowl.
  1. Mix together until completely and evenly combined.
  2. Pour mixture into a 2 quart baking dish or 8 inch skillet and smooth top.
Spinach and artichoke dip filling in a bowl mixed together.
Spinach and artichoke dip in a skillet being ready to get baked.
  1. Sprinkle with remaining cheese.
Spinach and artichoke dip topped with cheese.
  1. Bake spinach artichoke dip for 15 minutes. Transfer to broiler for 1 minute to brown top. Remove from oven and serve with tortilla chips.
Spinach and artichoke dip in a skillet.

Why We Use Fresh Spinach in Our Spinach Artichoke Dip

A lot of spinach artichoke dip recipes call for frozen (thawed) spinach, to save on time, but we prefer to use fresh spinach. Not only do we prefer the taste, we actually think it takes more time to use frozen spinach considering you still need to thaw, squeeze and chop frozen spinach.

Should You Blanch or Wilt Spinach?

We prefer wilting to blanching fresh spinach for two main reasons:

  1. Much less water is needed – wilting spinach only uses a couple tablespoons water, while blanching uses several cups for both the pot and ice bath.
  2. Wilting spinach only takes about a minute or 2 longer to do then blanching, which we’re totally okay with.

How to Wilt Spinach (and Prepare for the Dip)

Wilting spinach is so easy to do. It only takes a few minutes and steps to do:

  1. Place a large pan or pot with 2 tablespoons water over medium heat.
  2. Once the water begins to simmer, add spinach to pot in handfuls, stirring after each addition.
Water in pot simmering.
Spinach in a pot with simmering water to make wilted spinach.
  1. Once all spinach has been added, gently stir and fold it over itself until all the leaves have collapsed/wilted. That’s it!
Wilted spinach in a pot.

Once all spinach leaves have wilted just allow them to sit until cool enough to handle, then squeeze as much excess liquid from them, and chop!

What to Serve with Spinach Artichoke Dip

We love serving our dip with tortilla chips, but have also served them with our Homemade Potato Chips or Root Vegetable Chips and they have both been delicious! Other great options are:

  • crostini
  • crudité (such as carrots, celery, snap peas, Belgium endive leaves, etc)
  • crackers
  • pita chips
  • baguette slices
Spinach and artichoke dip in a skillet.

Tips and Tricks for Success

  • If you forget to soften your cream cheese ahead of time you can soften it quickly two different ways. You can either unwrap the block completely and microwave it on high for 15 seconds OR you can keep the block of cream cheese in the foil wrapper (but remove the cardboard box) and submerge it in warm water (hot water from the tap works very well) for about 15 minutes.
  • You can assemble the entire dip, pour it into your baking vessel, tightly cover it with plastic wrap (directly over the dip), and refrigerate it up to 2 days ahead of time.
  • If you prep and refrigerate the dip ahead of time, add 5 minutes to the baking time (since the dip will have been chilled vs room temperature.

Variations

  • We mentioned above that we really love using fresh spinach for this recipe, but frozen, thawed spinach is totally fine too. Just make sure to squeeze as much water from the spinach as possible, once thawed. You also want to use 11-12 ounces of frozen spinach to account for the extra weight of the ice.
  • Swap the spinach out for another leafy green like kale. When we do this, we usually reduce the amount we use to 6 ounces.
  • Switch up the types of cheese. Some other great options we like for spinach artichoke dip are fontina, havarti and comté.
  • For a slightly lighter dip swap the mayonnaise out for Greek yogurt and reduce each cheese by about 1/2 ounce.
  • To add a slight tang to the dip swap the mayonnaise out for sour cream.
Spinach and artichoke dip in a pan with tortilla chips on the side.

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Spinach and artichoke dip close up.
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Spinach Artichoke Dip

The easiest and most delicious Spinach Artichoke Dip recipe you'll ever taste! Our recipe is a no fuss, creamy and delicious dip that literally disappears within minutes every time we serve it!!
Course Appetizer, Snack
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 370kcal

Ingredients

  • 8 ounces softened cream cheese
  • 4 tablespoons mayonnaise
  • 8 ounces baby spinach, wilted, squeezed and chopped
  • 8 ounces jarred artichoke hearts, drained and chopped
  • 1 minced garlic clove
  • 2 1/2 ounces shredded mozzarella cheese, divided
  • 2 1/2 ounces shredded gruyere cheese, divided
  • 2 ounces grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  • Preheat oven to 375˚F.
  • Place cream cheese and mayonnaise into a large mixing bowl and stir together to breakup block of cream cheese.
  • Add spinach, artichokes, garlic, 2 ounces each mozzarella and gruyere, 1 ounce Parmesan, salt, and pepper.
  • Mix together until completely and evenly combined.
  • Pour mixture into a 2 quart baking dish or 8-inch skillet and smooth top.
  • Sprinkle with remaining cheese.
  • Bake spinach artichoke dip for 15 minutes. Bake spinach artichoke dip for 15 minutes. Remove from oven and serve with tortilla chips.

Notes

**Recipe Makes 3 cups and Each Serving = 1/2 cup**
Tips and Tricks for Success
  • If you forget to soften your cream cheese ahead of time you can soften it quickly two different ways. You can either unwrap the block completely and microwave it on high for 15 seconds OR you can keep the block of cream cheese in the foil wrapper (but remove the cardboard box) and submerge it in warm water (hot water from the tap works very well) for about 15 minutes.
  • You can assemble the entire dip, pour it into your baking vessel, tightly cover it with plastic wrap (directly over the dip), and refrigerate it up to 2 days ahead of time.
  • If you prep and refrigerate the dip ahead of time, add 5 minutes to the baking time (since the dip will have been chilled vs room temperature.
Variations
  • We mentioned above that we really love using fresh spinach for this recipe, but frozen, thawed spinach is totally fine too. Just make sure to squeeze as much water from the spinach as possible, once thawed. You also want to use 11-12 ounces of frozen spinach to account for the extra weight of the ice.
  • Swap the spinach out for another leafy green like kale. When we do this, we usually reduce the amount we use to 6 ounces.
  • Switch up the types of cheese. Some other great options we like for spinach artichoke dip are fontina, havarti and comté.

Nutrition

Calories: 370kcal | Carbohydrates: 7g | Protein: 13g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 869mg | Potassium: 301mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4711IU | Vitamin C: 19mg | Calcium: 346mg | Iron: 1mg

The post The BEST Spinach Artichoke Dip appeared first on Spoon Fork Bacon.

Twice Baked Potatoes

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Deviled Eggs

This classic deviled egg recipe is absolutely delicious, easy to make, and always a crowd fave. If you’re on the hunt for the perfect deviled eggs recipe, look no further. ♡ This classic deviled eggs recipe has been my go-to for many, many years now. And I can vouch that it’s always such a hit at […]

This classic deviled egg recipe is absolutely delicious, easy to make, and always a crowd fave.

If you’re on the hunt for the perfect deviled eggs recipe, look no further. ♡

This classic deviled eggs recipe has been my go-to for many, many years now. And I can vouch that it’s always such a hit at gatherings!

It’s also incredibly quick and easy to make, and can be prepped up to a day in advance if you’d like. It can be made with either traditional mayo or plain Greek yogurt (for any of you out there who aren’t big mayo fans). The zesty filling is seasoned with a simple yet delicious blend of fresh lemon juice (or vinegar), Dijon and garlic. And when sprinkled with a pinch of smoked paprika and fresh chives, these deviled eggs are downright irresistible.

I’ve included a number of fun options below for ways to customize your own deviled eggs too. So please feel free to make this recipe your own, and let’s devil some eggs together! (more…)

Deviled Eggs Recipe

We final have a classic Deviled Eggs Recipe for you all! We’ve made fun and quirky deviled egg recipes in the past, like our Fried Deviled Eggs, our Undeviled Eggs and our Deviled Hearts, but this is our first, more classic deviled eggs recipe on the blog! Deviled Eggs are not only delicious, but they’re so easy to make! We know there are a million recipes online, but a lot of them tend to be…

Read More

The post Deviled Eggs Recipe appeared first on Spoon Fork Bacon.

Deviled eggs on a platter.

We final have a classic Deviled Eggs Recipe for you all! We’ve made fun and quirky deviled egg recipes in the past, like our Fried Deviled Eggs, our Undeviled Eggs and our Deviled Hearts, but this is our first, more classic deviled eggs recipe on the blog!

Deviled Eggs are not only delicious, but they’re so easy to make! We know there are a million recipes online, but a lot of them tend to be overly fussy or way too creamy. We also love seeing fun garnishes on the eggs and have included a list of some of our favorites!

How to Hard Boil Eggs

Before jumping into our deviled eggs recipe, we thought it would be a good idea to go over how to hard boil eggs. Our method is simple and results in perfectly hard cooked eggs every single time! No need to worry about overcooked, rubbery egg whites or yolks with greenish-grey rings around them ever again!

  1. Place eggs into a large pot and fill with water until covered by 1 inch.
  2. Place pot over high heat and bring water to a boil. Once water is boiling, cooking eggs for 10 minutes.
  3. Remove eggs from pot and transfer to an ice bath. Allow eggs to sit for 10 minutes to cool completely before peeling and slicing in half lengthwise. That’s it!
hard boiled eggs being prepped to make deviled eggs.

How to Make Our Deviled Eggs Recipe

Process

  1. Remove yolks from whites, into a mixing bowl, and transfer whites to a large plate. In a food processor combine egg yolks, mayonnaise, mustard, relish, and salt.
  2. Process mixture until smooth, 30 seconds to 1 minute.
Deviled eggs ingredients in a food processor.
Deviled eggs filling in a food processor.
  1. Transfer filling mixture to a piping bag or a resealable plastic bag and snip the tip until you have a 1/2 inch hole.
  2. Pipe about 2 tablespoons filling into each egg white cavity.
Deviled eggs being made and filled.
A tray of made deviled eggs.
  1. Top with garnishes of choice serve immediately or refrigerate for about 15 minutes before serving (deviled eggs can be made up to 1 day ahead of time and stored in an airtight container in the refrigerator until ready to serve).
Easy deviled eggs recipe being placed on a platter.

What are Southern Style Deviled Eggs?

Sweet relish and yellow mustard are two main components that make deviled eggs ‘southern style’.

While we use sweet relish in our recipe, we switched up the yellow mustard for dijon mustard for a more mild flavor, to allow for the tanginess of the relish to shine.

What if I Don’t Have a Food Processor?

You don’t need a food processor to make our deviled eggs recipe! Just mash all the egg yolk mixture ingredients in a mixing bowl with the back of a fork. Your filling mixture may not be as smooth, but it will still be delicious nonetheless!

Close up on a platter of deviled eggs.

Variations

One of the best things about deviled eggs is that there are SO many tweaks that can be made based on your personal preference!

  • Switch up the type of mustard! We’ve tried everything from yellow mustard, whole grain mustard, to spicy brown mustard. In the end we landed on dijon mustard because we liked the flavor the most, but use whichever mustard suits your fancy!
  • Try dill relish instead of sweet relish or even try using pickle juice. We love the tiny pops of sweet-briny flavor the sweet relish adds, but you can use dill relish if sweet relish isn’t your thing. Alternatively, you can also use pickle juice instead for a great pop of flavor without the added texture!
  • Add more mayo! We aren’t fans of overly creamy deviled eggs, but know that many people love extra creamy deviled eggs. If that’s you, then by all mean add more mayo for a creamier texture and flavor! We recommend starting with just an extra tablespoon and going from there.
  • Blend some cubed ham into your filling mixture. You read that right! Lots of recipes online include ham in the filling. Wild, right? I saw this for the first time during culinary school and it actually makes total sense! The ham adds a pleasantly salty and meaty flavor to the filling, without overwhelming the deviled egg. We recommend trying this out if you have a food processor, because we think it works best blended into the filling. (The same instructions apply for crumbled bacon for a bacon deviled eggs variation!)

Does the Yolk Mixture Have to be Piped into the Whites?

Absolutely not! This is purely done for esthetics. If you don’t have a piping bag, resealable plastic bag or just don’t want to deal with the fuss, simply spoon the filling into the wells of the hard boiled egg whites.

Make Ahead Instructions

Our deviled eggs can be made up to 2 days ahead of time.

If making 2 days ahead of time we recommend waiting to pipe the filling into the whites until the day of serving, to prevent the whites from drying out. Store the filling mixture directly in the piping bag/plastic bag (without cutting the tip and tying the open end to seal) or store in an airtight container with plastic wrap directly over the filling. Store egg whites in an airtight container. Place both the whites and yolk filling in the refrigerator until ready to use.

If making a day ahead of time, pipe filling into whites and store in an airtight container, in the refrigerator, until ready to serve. Garnish deviled eggs right before serving.

Deviled eggs being taken off a platter.

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Deviled eggs on a platter.
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Deviled Eggs Recipe

A simple and delicious Deviled Eggs Recipe! Our recipe is incredibly easy to make, very addicting and comes out perfect every single time! Top it with your favorite garnish to enjoy these delicious bites exactly how you want!
Course Appetizer, Snack
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Total Time 15 minutes
Servings 24
Calories 58kcal

Ingredients

deviled eggs

  • 12 large hard boiled eggs, peeled and sliced in half lengthwise
  • 4 1/2 tablespoons mayonnaise
  • 1 tablespoon sweet pickle relish
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt

optional garnishes

  • crumbled bacon
  • pickled red onion
  • thinly sliced chives
  • crumbled queso fresco
  • smoked paprika
  • thinly sliced serrano peppers
  • matchstick radishes
  • cornichons

Instructions

  • Remove yolks from whites, into a mixing bowl, and transfer whites to a large plate.
  • In a food processor combine egg yolks, mayonnaise, mustard, relish, and salt.Process mixture until smooth, 30 seconds to 1 minute.
  • Transfer filling mixture to a piping bag or a Ziploc bag and snip the tip until you have a 1/2 inch hole.
  • Pipe about 2 tablespoons filling into each egg white cavity.
  • Top with garnishes of choice serve immediately or refrigerate for about 15 minutes before serving (deviled eggs can be made up to 1 day ahead of time and stored in an airtight container in the refrigerator until ready to serve).

Notes

**1 deviled egg = 1 serving**
**Nutritional Information does not include topping/garnish options**
Make Ahead Instructions
Our deviled eggs can be made up to 2 days ahead of time.
If making 2 days ahead of time we recommend waiting to pipe the filling into the whites until the day of serving, to prevent the whites from drying out. Store the filling mixture directly in the piping bag/plastic bag (without cutting the tip and tying the open end to seal) or store in an airtight container with plastic wrap directly over the filling. Store egg whites in an airtight container. Place both the whites and yolk filling in the refrigerator until ready to use.
If making a day ahead of time, pipe filling into whites and store in an airtight container, in the refrigerator, until ready to serve. Garnish deviled eggs right before serving.

Nutrition

Calories: 58kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 106mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

The post Deviled Eggs Recipe appeared first on Spoon Fork Bacon.

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