Craving that warm, cheesy restaurant appetizer that always steals the show? This Friday’s Spinach Artichoke Dip Recipe brings the same creamy, bubbling goodness right to your kitchen. With just five simple ingredients, you can whip up a dip that’s every bit as indulgent as the one you’d find at your favorite Friday night spot.
This spinach artichoke dip recipe is all about convenience without compromise rich, savory, and perfectly melty with every scoop. It’s the kind of comfort food that makes any gathering feel like a celebration.
Whether you’re hosting game night or just want a cozy snack to pair with warm tortilla chips, this easy spinach artichoke dip recipe is guaranteed to please. Let’s recreate that restaurant-style magic at home.
My Personal Experience With This Friday’s Spinach Artichoke Dip Recipe
I still remember the first time I tried this dip at a Friday’s restaurant it was piping hot, creamy, and irresistible. I knew I had to learn how to make it at home without needing a dozen ingredients or hours in the kitchen.
After some experimenting, I found that just five ingredients could deliver that same restaurant-worthy flavor. The secret? Using marinated artichokes for extra punch and whipped cream cheese for a silky, melt-in-your-mouth texture.
Now, this baked spinach artichoke dip recipe has become a staple at my gatherings. It’s simple, spicy, and hits the table in less than 30 minutes just how every best spinach artichoke dip recipe should be.
Ingredients Required for Friday’s Spinach Artichoke Dip Recipe
Gather all the following ingredients, before you start making this Friday’s Spinach Artichoke Dip
- 1 large clamshell (about 8 oz) baby spinach
- 1 jar (14 oz) marinated artichoke hearts, drained and chopped
- 8 oz whipped cream cheese with chives
- ¼ cup sour cream
- 8 oz shredded pepper jack cheese (divided: 4 oz for mixture, 4 oz for topping)
- Salt and pepper to taste
Kitchen Utensils Required
- Large sauté pan
- Mixing bowl
- Wooden spoon or spatula
- 8×8 baking dish or ramekins
- Measuring cups and spoons
- Oven and broiler
Preparation & Cooking Time
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Serves: 6–8 people
Copycat Friday’s Spinach Artichoke Dip Recipe
Just follow this simple step by step guideline to make your homemade version of Friday’s Spinach Artichoke Dip in a delicious way.
Step 1: Preheat and Prep: Set your oven to 375°F (190°C) so it’s ready to go. Drain the marinated artichoke hearts, saving about 3 tablespoons of the flavorful oil from the jar. This oil will give your dip that restaurant-style depth and spice.
Step 2: Sauté the Spinach: In a large skillet, heat the reserved artichoke oil over medium heat. Add the baby spinach in batches, lightly seasoning with salt and pepper. Stir until the spinach wilts down and turns bright green. This helps concentrate the flavor without losing its freshness.
Step 3: Chop and Combine: Roughly chop the artichoke hearts and place them in a large mixing bowl. Add the sautéed spinach, whipped cream cheese with chives, and ¼ cup sour cream. Mix until smooth, creamy, and fully blended.
Step 4: Add the Cheese: Stir in 4 ounces of shredded pepper jack cheese to give your dip that spicy, gooey melt. The cheese not only adds flavor but also thickens the mixture perfectly for baking.
Step 5: Bake to Perfection: Spoon the mixture into a greased 8×8-inch baking dish and smooth the top. Sprinkle the remaining 4 ounces of pepper jack cheese evenly over the surface. Bake for 20 minutes, or until bubbly around the edges.
Step 6: Finish and Serve: For that golden-brown top, switch to the broiler for 2–3 minutes. Serve your dip piping hot with warm tortilla chips, toasted baguette slices, or crisp veggies. Enjoy the creamy, cheesy, irresistible goodness!
Delicious Ways to Customize and Serve This Friday’s Spinach Artichoke Dip
Here are some Variations and Customizations ideas you can try to enjoy this Friday’s Spinach Artichoke Dip deliciously
1. Warm Tortilla Chips
Honestly, nothing beats the classic combo. We love the crunch of warm tortilla chips with that creamy, cheesy dip it’s just like sitting in a restaurant booth on a Friday night.
2. Toasted Baguette Slices
Slice a baguette, brush with olive oil, and lightly toast. The crispy edges soak up that rich, melty goodness perfectly.
3. Pita Bread or Pita Chips
We’ve found that slightly warmed pita brings a soft contrast to the dip’s bold flavors. Try it once, and you’ll never go back!
4. Fresh Veggie Sticks
For a lighter option, we love dipping celery, carrots, or bell pepper strips. It balances out the richness without losing the fun.
5. Stuffed Mushrooms
Scoop a spoonful of the dip into mushroom caps and bake trust us, it’s the ultimate two-bite appetizer.
6. Baked Potatoes
Spread a big spoonful on a fluffy baked potato. It melts right in and turns a simple potato into a full meal.
7. Grilled Chicken Topping
We often use leftovers as a cheesy topping for grilled chicken breasts super quick and crazy flavorful.
8. Inside a Quesadilla
Add a layer of this dip between tortillas with extra cheese, and you’ve got the creamiest quesadilla ever.
9. Pasta Sauce Upgrade
Mix a scoop into hot pasta. It melts into a creamy, cheesy sauce that tastes gourmet.
10. Breakfast Toast
Don’t laugh until you try it spread some over toasted sourdough and top with a fried egg. It’s our weekend guilty pleasure!
Some Notable Tips and Tricks on This Friday’s Spinach Artichoke Dip Recipe
Here are some tips and tricks you should follow when trying this recipe.
1. Use fresh spinach
Fresh baby spinach wilts fast and tastes better than frozen. It makes your dip soft and creamy.
2. Save that oil!
The oil from the artichoke jar is full of flavor. Use it instead of butter or olive oil to cook the spinach.
3. Chop small
Cut the artichokes into small pieces so you get a bit in every bite.
4. Whipped cream cheese works best
It’s soft, mixes fast, and makes your dip super smooth.
5. Taste before baking
Give the mix a little taste before it goes in the oven. You can add more salt, pepper, or spice if you want.
6. Use spicy cheese
Pepper jack gives that yummy kick. But if you don’t like spicy, use mozzarella or Monterey Jack instead.
7. Bake until bubbly
When the top looks golden and the sides bubble, that’s when it’s perfect!
8. Broil for a minute
A quick broil makes the cheese on top brown and crispy. Watch it close it burns fast!
9. Let it cool a bit
Wait two or three minutes before digging in. It’s super hot right out of the oven.
10. Make extra
Everyone always wants more. We learned that the hard way so double the batch next time!
How to Store and Reheat Leftover Friday’s Spinach Artichoke Dip Properly?
If you have any leftover (hopefully you don’t have) you can process them properly as follows,
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, bake at 350°F (175°C) for 10–12 minutes or microwave in short bursts until warm and creamy. Avoid overcooking to maintain the smooth, cheesy texture of your hot spinach artichoke dip recipe.
Friday's Spinach Artichoke Dip Recipe
Craving that warm, cheesy restaurant appetizer that always steals the show? This Friday’s Spinach Artichoke Dip Recipe brings the same creamy, bubbling goodness right to your kitchen. With just five simple ingredients, you can whip up a dip that’s every bit as indulgent as the one you’d find at your favorite Friday night spot.
Ingredients
- 1 large clamshell (about 8 oz) baby spinach
- 1 jar (14 oz) marinated artichoke hearts, drained and chopped
- 8 oz whipped cream cheese with chives
- ¼ cup sour cream
- 8 oz shredded pepper jack cheese (divided: 4 oz for mixture, 4 oz for topping)
- Salt and pepper to taste
Instructions
Step 1: Preheat and Prep: Set your oven to 375°F (190°C) so it’s ready to go. Drain the marinated artichoke hearts, saving about 3 tablespoons of the flavorful oil from the jar. This oil will give your dip that restaurant-style depth and spice.
Step 2: Sauté the Spinach: In a large skillet, heat the reserved artichoke oil over medium heat. Add the baby spinach in batches, lightly seasoning with salt and pepper. Stir until the spinach wilts down and turns bright green. This helps concentrate the flavor without losing its freshness.
Step 3: Chop and Combine: Roughly chop the artichoke hearts and place them in a large mixing bowl. Add the sautéed spinach, whipped cream cheese with chives, and ¼ cup sour cream. Mix until smooth, creamy, and fully blended.
Step 4: Add the Cheese: Stir in 4 ounces of shredded pepper jack cheese to give your dip that spicy, gooey melt. The cheese not only adds flavor but also thickens the mixture perfectly for baking.
Step 5: Bake to Perfection: Spoon the mixture into a greased 8×8-inch baking dish and smooth the top. Sprinkle the remaining 4 ounces of pepper jack cheese evenly over the surface. Bake for 20 minutes, or until bubbly around the edges.
Step 6: Finish and Serve: For that golden-brown top, switch to the broiler for 2–3 minutes. Serve your dip piping hot with warm tortilla chips, toasted baguette slices, or crisp veggies. Enjoy the creamy, cheesy, irresistible goodness!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, bake at 350°F (175°C) for 10–12 minutes or microwave in short bursts until warm and creamy. Avoid overcooking to maintain the smooth, cheesy texture of your hot spinach artichoke dip recipe.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 120
FAQs on this Copycat Friday’s Spinach Artichoke Dip Recipe
When you give this Friday’s Spinach Artichoke Dip Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.
1. Can I use frozen spinach instead of fresh?
Yes, you can! We’ve tried both. Just make sure to thaw and squeeze out all the water first too much moisture can make the dip watery.
2. What kind of artichokes work best?
We always use marinated artichoke hearts in oil. They add tons of flavor compared to plain canned ones. Plus, you can reuse that flavorful oil to sauté your spinach.
3. Can I make this dip ahead of time?
Absolutely. We often mix everything up the day before, cover it, and bake it right before serving. It saves time and still tastes fresh.
4. How can I make it less spicy?
Use regular Monterey Jack or mozzarella cheese instead of pepper jack. It keeps that creamy texture without the heat.
5. Can I add extra ingredients?
Of course! We’ve added chopped jalapeños, bacon bits, or even shredded chicken it always turns out amazing.
6. How long does it stay good in the fridge?
It keeps well for up to 3 days in a sealed container. Just reheat before serving.
7. What’s the best way to reheat it?
We prefer baking it at 350°F for about 10 minutes. It keeps the top cheesy and bubbly, not soggy like the microwave sometimes does.
8. Can I make it dairy-free?
Yes, we’ve done that too! Use dairy-free cream cheese and vegan shredded cheese they melt surprisingly well.
9. Can I freeze this dip?
We don’t recommend freezing it because the texture changes once thawed. It’s best enjoyed fresh or within a few days.
10. What should I serve it with?
We always go for warm tortilla chips, toasted baguette slices, or fresh veggie sticks. Honestly, it’s delicious with just about anything you can’t go wrong!
This easy spinach artichoke dip recipe proves that comfort food doesn’t need to be complicated. With just five ingredients, you’ll have a crowd-pleasing dip that’s rich, creamy, and full of flavor. Perfect for parties, movie nights, or casual snacking this Friday’s Spinach Artichoke Dip Recipe is a must-try.
We’d love to hear how this recipe turns out for you! Give it a try, then drop a comment below to share your thoughts and tips with us.
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