Spinach Artichoke Dip Recipe For Two

Spinach artichoke dip is a crowd favorite appetizer that is often served at holiday parties, including New Year’s Eve. It is rich, creamy, and flavorful, and it is a versatile recipe that can be served hot or cold.

But what if you only need enough dip for two people? This recipe is perfect for those times when you don’t want to make a huge batch of dip that will guilt you into eating too much or simply go to waste.

It is an easy and delicious small batch appetizer that you can can serve with a variety of dippers. Best of all, it take only minutes to prepare with just a few basic ingredients.

Why You Will Love This Spinach Artichoke Dip Recipe

• Delicious: The combination of creamy cheese, artichoke hearts, and spinach is irresistible.

• Easy to make: This dip can be made in just a few minutes and requires only a handful of common ingredients.

• Serve warm or cold: Spinach artichoke dip can be served hot or cold, with a variety of items that you can use as dippers.

• Small-batch recipe: This recipe is designed to serve 2-4 people so that you can make it as a stand alone appetizer or serve it along other appetizers for your holiday celebration.

• It’s a great way to get your veggies. Spinach is a good source of vitamins and minerals, and it adds a nice texture to the dip. Then serve with vegetable slices for even more nutrition.

• Low-carb Keto friendly appetizer. This is a great recipe to make if you are watching your carbohydrate intake. Just be sure to serve it with low-carb dippers such as celery, broccoli and cucumber slices.

• It’s a versatile dish. You customize the dip by substituting the cheese variety that you prefer. Or spice it up a little and add in some cayenne pepper or red pepper flakes.

• Make ahead option. This dip can be made up to a day in advance, so you can just pop it in the oven before serving.

Ingredients Required For Spinach Artichoke Dip

1. Cream Cheese – you will need 1/2 block of cream cheese (4 ounces). Just make sure you plan ahead as the cream cheese will need to be softened to room temperature before making this dish.

2. Sour cream – To add a little more creaminess and tang to the mixture a little sour cream is added to the dip.

3. Mayonnaise – Another layer of tanginess will be provided by the mayonnaise. Use regular, reduced fat or even fat free if you prefer.

4. Garlic – Get a little extra flavor in this dip by adding 1 garlic clove. If you don’t have fresh garlic on hand, substitute 1/8 teaspoon of garlic powder.

4. Cheese – Both Parmesan cheese and Mozzarella cheese are used as the binder of the dip. The two flavors are the classic ingredients in this recipe.

5. Artichoke Hearts – It is best to use quartered artichoke hearts so that they can easily be diced into smaller, bite size pieces.

6. Spinach – To keep the recipe easy, use frozen spinach that has been thawed. However, I have also included how to make Spinach Artichoke Dip using fresh baby spinach leaves.

Recipe Tips

For the best and most rich flavor, use full-fat cream cheese, sour cream and mayonnaise.

Be sure to drain and squeeze out as much excess moisture as possible in the artichokes and thawed frozen spinach.

This dip can be made ahead of time and baked or reheated before serving.

Serve your dip with a variety of dippers, such as tortilla chips, pita bread, vegetables, or crackers.

How To Use Fresh Spinach Instead of Frozen Spinach

If you prefer to use fresh spinach instead of a box of frozen spinach you can certainly do so. In fact, it is quicker to use fresh baby spinach leaves because you don’t have to wait for the package of frozen spinach to thaw.

Although it may surprise you at how much you will need if using fresh baby spinach leaves. You will need at least 5 ounces of fresh spinach, although you can use as much as 8 ounces in this recipe.

As a general conversion, every ounce of spinach equals 1 cup of packed baby spinach leaves. Therefore, you will need at 5-8 cups of fresh leaves for this recipe.

To prepare fresh spinach for Spinach Artichoke dip follow these instructions:

1. In a large pot, heat 1 tablespoon olive oil on medium heat. Once hot add the fresh spinach leaves and cook for 3-4 minutes, tossing constantly.
2. Drain the spinach using a colander. Once cool enough to handle, squeeze the spinach until you can get no more moisture out of the leaves.
3. You’ll be left with about 3/4 cups of wilted spinach, which you can substitute for the 5-ounce package of frozen spinach in this recipe. Just be sure to chop it before adding it to the recipe.

How To Serve Spinach Artichoke Dip

Tortilla chips: Tortilla chips are a classic dipper for all sorts of dips including Buffalo Chicken Dip and this spinach artichoke dip. The chips are sturdy enough to scoop up the dip, and they have a neutral flavor that won’t compete with the dip’s flavors.

Crackers: Crackers are a classic dipper for all sorts of appetizers and they work well with spinach artichoke dip. Choose crackers that are sturdy enough to hold up to the dip, such as Ritz or Triscuit crackers.

Pita bread: Pita bread is soft and fluffy and it pairs well with the creamy dip. You can cut the pita bread into triangles or wedges, or you can serve it whole and simply tear off pieces as you enjoy the creamy dip. You can also get toasted pita chips which are much sturdier than the bread itself.

Vegetables: Vegetables are a healthy and refreshing option for dipping in spinach artichoke dip. Some good options include, carrot sticks, celery sticks, cucumber and pepper slices.

Toasted baguette slices: Grab a loaf of French bread and slice it into thin pieces. Then toast the bread and serve it with the dip. Or purchase a bag of sliced baguettes from your local bakery and half the work is already done for you!

Spinach Artichoke Dip Recipe For Two

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 4 oz. cream cheese, room temperature
• 2 Tablespoons sour cream
• 2 Tablespooons mayonnaise
• 1 small garlic clove, minced
• 1/3 cup finely shredded parmesan cheese
• 1/4 cup finely shredded mozzarella cheese
• ground black pepper, to taste
• 7 ounces (1/2 can) quartered artichoke hearts
• 5 oz. frozen spinach, thawed

INSTRUCTIONS

Preheat oven to 350°F (175°C). Spray a small round or oval (1 quart baking dish) with non-stick cooking spray. Then set the dish aside.

In a medium size mixing bowl add the softened cream cheese, sour cream, mayonnaise, garlic, parmesan cheese, mozzarella cheese and ground black pepper. Stir until well incorporated.

Drain the artichokes and squeeze out any excess moisture. Then add the drained artichokes to the bowl. Set aside.

Drain and then squeeze the spinach to remove any excess moisture. Add the spinach to the bowl and stir until well incorporated.

Spread the mixture evenly into prepared baking dish. Place the dish in the preheated oven and bake for 20-25 minutes or until the edges are bubbly.

Serve warm with tortilla chips, crackers, toasted baguette slices or vegetable slices.

Enjoy! Mary

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*For an easy large batch recipe be make this Slow Cooker Spinach Artichoke Dip recipe.

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