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Trader Joe's Hot Spinach Artichoke Dip

Easy★ 4.8Yields: About 4 cups

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Trader Joe's Hot Spinach Artichoke Dip

Trader Joe's frozen spinach, jarred artichoke hearts, and cream cheese walk into a baking dish and nobody leaves alive. Spinach artichoke dip is the cockroach of party foods. It has been at every Super Bowl party, every holiday gathering, every office potluck, and every 'casual get-together' since approximately 1987. It refuses to go away. And that's because it's perfect. Hot, cheesy, creamy, and absolutely impossible to stop eating once you start. The problem with most recipes is they call for like 14 ingredients and you have to chop things and drain things and it takes 45 minutes and by then you've already eaten an entire bag of chips waiting for the dip to come out of the oven. We're fixing that. This version uses TJ's frozen spinach (already chopped), their jarred artichoke hearts (already cut), cream cheese (the brick, not the tub), shredded mozzarella, and parmesan. Five core ingredients. Mix them together in a baking dish, bake until bubbling and golden on top, and serve with literally anything you can scoop with. This dip has ended friendships over who gets the last scoop. It has caused quiet resentment at parties when someone double-dips. It is the great unifier of humanity because everyone, regardless of political affiliation, religious belief, or sports team loyalty, agrees that hot spinach artichoke dip is good. This is our contribution to world peace. Let's fucking go.

Instructions

1
Squeeze the spinach
Thaw the frozen spinach (microwave works fine, 3-4 minutes) then squeeze the ever-living life out of it. Put it in a clean kitchen towel or paper towels and wring until barely any liquid comes out. This is the most important step in the entire recipe. Wet spinach makes watery dip and watery dip is a crime against appetizers. Get it dry. Drier than you think it needs to be. Then squeeze it one more time.
2
Mix everything together
In a large bowl, beat the softened cream cheese until smooth. Stir in the sour cream, mayo, garlic, and half the mozzarella and half the parmesan. Add the squeezed spinach and chopped artichoke hearts. Season with salt, pepper, and red pepper flakes. Stir until everything is combined. The mixture should be thick and chunky and look like the best thing you've ever assembled in a bowl.
3
Bake until bubbling
Spread the mixture into a small oven-safe baking dish or cast iron skillet. Top with the remaining mozzarella and parmesan. Bake at 375°F for 22-25 minutes until the edges are bubbling aggressively and the cheese on top is golden brown and starting to get those blistered spots that make you want to burn the roof of your mouth immediately.
4
Serve hot and guard it
Let it sit for 5 minutes (the cheese is literally lava when it comes out of the oven), then serve with pita chips, tortilla chips, or sliced baguette. Set it down and start a timer. It'll be gone in under 10 minutes at any gathering of 4 or more people. That's not a prediction. That's a statistical certainty.

Baker's Notes

SQUEEZE THE SPINACH. I said it in the recipe and I'm saying it again. If your dip comes out watery, it's because you didn't squeeze the spinach enough. Every single time someone messages me saying 'my dip was runny,' the answer is spinach water. Squeeze it like it owes you money.
Mayo sounds weird in a dip but it adds a tangy richness that cream cheese alone can't achieve. You can sub Greek yogurt if mayo genuinely disgusts you but the texture won't be quite as silky. The mayo melts into everything during baking and nobody will ever know it's there.
Marinated artichoke hearts are better than the plain water-packed ones for this recipe. The marinade adds garlic and herb flavor that seasons the dip from the inside. Drain them (save the marinade oil for salad dressing) and chop roughly.
If you want to make this ahead, assemble the dip in the baking dish, cover, and refrigerate for up to 24 hours. Add the cheese topping and bake when ready. It might need an extra 5 minutes in the oven since it's starting cold.
Leftover dip (if such a thing exists) is incredible spread on a grilled cheese sandwich or tossed with hot pasta. Spinach artichoke pasta is a whole meal and it takes zero extra effort if you already have leftover dip.

Nutrition

Calories

190

Fat

15g

Carbs

6g

Protein

8g

Sugar

1g

Serving

1/3 cup

Notes

“The recipes are good. The language is bad. You're welcome.” - fuckingdelicious.co

FAQ

Can I use fresh spinach instead of frozen?

You can but you'll need about 16 oz of fresh spinach wilted down to get the same amount as a 10 oz frozen block. Wilt it in a pan, let it cool, and squeeze it dry. It's more work for the same result. Frozen spinach is already blanched and chopped and costs less. Use the frozen. That's what it's there for.

My dip is lumpy from the cream cheese.

Your cream cheese wasn't soft enough when you mixed it. It needs to be at true room temperature, which means sitting on the counter for at least an hour. If you forgot to take it out, microwave it in 15-second bursts, flipping each time, until it's soft enough to stir smoothly. Cold cream cheese chunks don't melt evenly and you end up with pockets of plain cream cheese in your dip.

Can I make this in a slow cooker?

Yes. Mix everything together, dump it in the slow cooker, top with cheese, and cook on low for 2 hours or high for 1 hour. It won't get the golden top that the oven gives you but the dip itself will be just as creamy and delicious. Keep it on warm for serving at a party.

Is this healthy?

It has spinach and artichokes in it so technically it contains vegetables. Beyond that, this is cream cheese and mayo and cheese baked until bubbling. It's not a health food. It's a happiness food. If you want to make it slightly lighter, use reduced-fat cream cheese and Greek yogurt instead of mayo. It'll still taste great. Just different great.

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