Spinach Artichoke Dip with Kinder’s The Blend Seasoning
Spinach Artichoke Dip with Kinder’s The Blend Seasoning
Hot cheese, wilted spinach, and artichoke hearts baked until the edges are bubbling and the top is just beginning to char, spinach artichoke dip doesn’t need a pitch, but a good one pulls people in before it even hits the table.
Bubbling at the edges is the doneness cue, and one our game day recipes lean on often.
This version is built around Kinder’s The Blend Seasoning. One scoop replaces garlic powder, onion powder, dried herbs, and salt, seasoning every layer of the dip from the vegetable base to the mozzarella top without any measuring. The result is consistent depth across the whole dish instead of seasoning that hits some bites and skips others.
The technique is minimal. One mixing bowl, one baking dish, 35 minutes start to finish. Combine the spinach, artichoke hearts, cream cheese, sour cream, mozzarella, parmesan, scallions, and seasoning in a bowl until fully mixed. Spread it into the baking dish. Bake at 350°F for 20–25 minutes until the cheese is melted through and the top is golden and bubbling.
Two things make the difference between a good spinach artichoke dip and a watery, broken one. First: drain the spinach all the way down, squeeze it in a kitchen towel until no more moisture comes out. Second: soften the cream cheese before mixing, cold cream cheese clumps and won’t blend clean. Thirty minutes on the counter or a few 15-second microwave bursts gets you there.
Serve it straight from the oven with crostini, tortilla chips, pita, or sliced vegetables. It also works as a topping, spooned over grilled chicken or baked potatoes, it turns a simple protein into something worth eating twice.
Flavor First.
The Blend Spinach Artichoke Dip
Ingredients
Equipment
Method
- Preheat oven to 350°F.
- Drain spinach very thoroughly — squeeze it in a clean kitchen towel or paper towels to remove as much moisture as possible. This prevents the dip from becoming watery.
- In a large mixing bowl, combine the drained spinach, chopped artichoke hearts, sour cream, softened cream cheese, mozzarella, parmesan, minced garlic, scallions, and Kinder’s The Blend Seasoning. Mix until everything is well combined.
- Pour the mixture into a baking dish and spread evenly.
- Bake at 350°F for 20–25 minutes, or until the cheese is fully melted and the top is lightly golden and bubbling around the edges.
- Serve immediately with crostini, tortilla chips, and fresh vegetable dippers.
Nutrition
Notes
- Drain the spinach dry — Squeeze it in a kitchen towel until no moisture comes out. This is the single biggest factor in whether the dip holds together or turns runny.
- Soften the cream cheese fully — Cold cream cheese won’t blend smooth. Pull it from the fridge 30 minutes before you start, or microwave in 15-second bursts until it gives.
- Make it ahead — Assemble the dip up to 24 hours in advance and refrigerate unbaked. Cook from cold and add 5–10 minutes to the bake time.
- Broil the top — Switch to broil for the last 2–3 minutes if you want the top properly golden and charred. Watch it — it moves fast.
- Add heat — Fold in red pepper flakes or a diced jalapeño before baking for a spicier version. A teaspoon of hot sauce works too.
- Crostini and chips are the obvious move. Both work — crostini for crunch and structure, tortilla chips when you want something with more surface area to scoop. Pita wedges, pretzels, and crackers are all solid options too.
- If you want to go the fresh route, sliced bell peppers, cucumber rounds, carrot sticks, and celery hold up better against the hot dip than most people expect. The contrast between cold vegetable and hot cheese is worth trying.
- For something more substantial, hollow out a sourdough round before baking and fill it with the dip — use the torn bread pieces for scooping. Or skip the dip format entirely and spoon it over grilled chicken breasts or baked potatoes. It turns a simple protein into a full plate.
- Leftovers keep in an airtight container in the refrigerator for up to 4 days.
- To reheat, go back into a 325°F oven for 10–15 minutes, or microwave in 30-second bursts with a stir between each. The dip thickens in the fridge — add a small splash of milk or cream and stir before reheating to bring back the creamy texture. Avoid freezing: the cream cheese and sour cream break when thawed, and the texture won’t recover.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes. Use 10–12 oz of fresh spinach, wilt it in a dry pan with a splash of water, then drain and squeeze it thoroughly before it goes into the bowl. The result is nearly identical.
Can I make this in a slow cooker?
Yes. Combine all ingredients in a slow cooker and cook on LOW for 2–3 hours or HIGH for 1–1.5 hours, stirring occasionally, until melted through. Switch to WARM for serving.
What artichoke hearts should I use?
Canned artichoke hearts packed in water are the right call. Drain them well and chop into bite-sized pieces before mixing in. Avoid marinated artichokes in oil, they’ll make the dip greasy and overseasoned.
Can I make this ahead of time?
Yes. Assemble the full dip, cover the baking dish, and refrigerate for up to 24 hours before baking. Cook from cold and add 5–10 minutes to the bake time.
Why is my spinach artichoke dip watery?
Almost always the spinach. Frozen spinach holds a lot of water, squeeze it in a kitchen towel until no more moisture comes out before it goes into the bowl. Under-dried spinach is the main reason dips turn soupy.
More like this: Appetizer & Dip Recipes · Kinder’s Recipes
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