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You can never go wrong with a hot dip with cheese, be it a Mexican bean dip, a Ruben dip or this tasty and satisfying dip of spinach and artichokes.
Every time I see artichoke and spinach sauce on a restaurant menu, I have to ask for it. Since then I have learned to make this snack at home, and I have to say that I think my version is better than what you would get in a restaurant.
How is the spinach and artichoke sauce prepared?
This sauce is a mixture of cream cheese, sour cream, cooked spinach, marinated artichoke hearts, minced garlic, Parmesan cheese, mozzarella cheese, and condiments. Mix all ingredients together and spread on a baking sheet or pan. The finishing touch is another layer of cheese. Bake your sauce until hot and melted, then add a little fresh parsley and serve.
Tips for the perfect bath
- The most important part of making this recipe is making sure all the water is removed from the cooked spinach. You can squeeze the spinach between your fingers to remove the liquid, press it on a richer paddle, or wrap the spinach in a few layers of paper towels to squeeze out all the liquid.
- I prefer to use freshly cooked spinach for this sauce. You can use frozen spinach in a pinch, but I think frozen spinach has a more fibrous texture.
- This sauce tastes best with jarred artichoke hearts, though canned artichokes in water or frozen artichokes can also be used.
- Artichoke sauce can be assembled up to 8 hours before you plan to serve it. Keep it covered in the refrigerator until you are ready to bake the sauce in the oven.
- Serve your sauce with baguette slices, pretzel chips, fresh vegetables, pita chips, or breadsticks. I like to present a variety of dive options.
How long does the spinach and artichoke sauce last in the fridge?
This sauce will stay fresh in the refrigerator for up to 4 days. I recommend reheating the covered pan in the oven until heated, or you can microwave individual portions.
Artichoke and spinach sauce variations
This sauce is excellent as written, but you can add other ingredients to the mix to customize the flavors to your liking.
- Meat: Feel free to add cooked minced bacon or cooked Italian sausage. Shredded chicken is also a good option.
- Vegetables: Sometimes I add other vegetables like sauteed onions, roasted red peppers, or cooked mushrooms.
- Flavors: Increase the flavor with sun-dried tomatoes, chopped olives, fresh herbs like dill or basil, or add a layer of breadcrumbs with butter.
Can you freeze the spinach and artichoke sauce?
I don't recommend freezing this sauce as dairy products can curdle or separate when frozen.
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This spinach sauce is perfect for parties, game days, or when you're looking for a hearty snack. People always ask me for the recipe, it's so good!
More sauce recipes you'll love
- Jalapeño Popper Dip
- Cajun shrimp dip
- Veggie Dip Herb
- Rotel Dip
- Taco sauce
Video of artichoke and spinach sauce
Spinach artichoke dressing
This artichoke and spinach sauce is a blend of freshly cooked spinach, artichoke hearts, and three types of cheese, all baked to golden perfection. A classic party snack that always receives rave reviews from family and friends.
Preparation time 10 minutes Cook time 20 minutes Total time 30 minutes
Servings 10 Calories 194kcal
- 8 ounces softened cream cheese
- 1 cup sour cream
- 8 ounces fresh spinach leaves
- 3/4 cup chopped marinated artichoke hearts
- 1 teaspoon minced garlic
- 1/2 teaspoon of kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups grated mozzarella cheese, divided
- 1 tablespoon of chopped parsley
- slices of bread, cookies and vegetables to serve
- Cooking spray
- Steam or sauté spinach until wilted. Let cool, then drain off all excess water. Cut the spinach into large pieces.
- Preheat oven to 375 degrees F. Coat a small baking sheet or pan with cooking spray.
- Place cream cheese, sour cream, cooked spinach, artichoke hearts, garlic, salt, pepper, Parmesan cheese, and 3/4 cup mozzarella cheese in a bowl. Stir until well combined.
- Spread the spinach mixture on the prepared plate. Top with the rest of the grated mozzarella cheese.
- Bake 20 minutes or until sauce is bubbly and cheese is melted. Turn on the oven to broil and cook for 2-3 more minutes or until the cheese begins to brown.
- Sprinkle with chopped parsley, then serve immediately with bread, crackers, and vegetables.
Calories: 194kcal | Carbohydrates: 2g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 389 mg | Potassium: 82mg | Sugar: 1g | Vitamin A: 605 IU | Vitamin C: 0.3mg | Calcium: 188mg | Iron: 0.3mg