Spinach & Artichoke Dip from TGI Friday's features a creamy blend of tender spinach, tangy artichoke hearts, and melted cheeses, served warm with crispy tortilla chips for a savory and satisfying appetizer.
Equipments
- Mixing bowl
- Spoon or spatula
- Chef’s knife
- Cutting board
- Can opener (if using canned artichoke hearts)
- Measuring cups
- Measuring spoons
- Baking dish (oven-safe)
- Oven mitts
- Grater (for cheese, if not pre-shredded)
- Serving dish or platter
- Serving spoon
- Baking sheet (for chips, optional)
Ingredients
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 1/3 cup grated Romano cheese
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Tortilla chips (for serving)
Frozen chopped spinach should be thoroughly thawed and well-drained to prevent excess water from making your dip watery. Opt for high-quality canned artichoke hearts, drained and chopped, as fresh ones are less common and may alter the texture. Using softened cream cheese ensures a smoother, creamier blend when combined with sour cream and mayonnaise. Grate your own mozzarella, Parmesan, and Romano cheeses for better melting and a richer flavor compared to pre-shredded varieties. This attention to ingredient quality will help you create a dip that closely mimics the creamy, savory flavor of the Spinach & Artichoke Dip from TGI Friday's copycat menu.
Instructions
- Instructions:
- Preheat oven to 375°F (190°C).
- Thaw and drain chopped spinach thoroughly.
- Drain and chop artichoke hearts.
- In a mixing bowl, combine mayonnaise, sour cream, and softened cream cheese.
- Add in shredded mozzarella, grated Parmesan, and grated Romano cheese.
- Stir in minced garlic, salt, and black pepper.
- Add the drained spinach and chopped artichoke hearts.
- Mix all ingredients together until well blended.
- Spread the mixture evenly into an oven-safe baking dish.
- Bake for 25–30 minutes, or until hot and bubbly and the top is lightly golden.
- Remove from oven using oven mitts.
- Transfer to a serving dish or platter if desired.
- Serve warm with tortilla chips.
Substitution
Spinach & Artichoke Dip from TGI Friday's copycat menu combines creamy cheeses with tender spinach and artichoke hearts for a rich appetizer experience. If fresh spinach is unavailable, you can substitute with frozen spinach, making sure to thoroughly drain excess moisture to prevent a watery dip. Canned artichoke hearts can be replaced with jarred marinated artichokes for an added depth of flavor. Your choice of cheeses may be adjusted according to preference or dietary needs, using low-fat or alternative varieties without compromising texture. When serving, crispy pita chips or sliced baguette can be used instead of traditional tortilla chips for variety.
Tips
Make sure to thoroughly drain the thawed chopped spinach and canned artichoke hearts to avoid excess moisture, which can make the dip watery. Softening the cream cheese before mixing ensures a smooth, creamy texture without lumps. Use oven mitts when handling the hot baking dish to avoid burns after baking at 375degF (190degC). Your dip will be most flavorful and enjoyable when served warm with crispy tortilla chips for the perfect balance of creamy and crunchy.
Nutritions
Spinach & Artichoke Dip from TGI Friday's offers a rich source of calcium and protein from the trio of cream cheese, mozzarella, and Parmesan cheeses. The spinach and artichoke hearts contribute fiber, vitamins A, C, and K, as well as folate and antioxidants, supporting your overall health. While this dip is high in fat and sodium due to mayonnaise, sour cream, and cheeses, it provides satisfying creaminess and flavor, ideal for occasional indulgence. Consider balancing your portion with fresh vegetables or lighter snacks to complement the rich nutritional profile.
Storage
Store your leftover Spinach & Artichoke Dip in an airtight container and refrigerate promptly to maintain freshness and prevent bacterial growth. Consume within 3 to 4 days for optimal taste and safety. Reheat gently in the oven at 350degF (175degC) or microwave until heated through to restore its creamy texture.
Variation or Alternatives
Substitute fresh spinach for frozen to enhance texture and flavor, but make sure to saute it lightly to remove excess moisture. Swap the mayonnaise with Greek yogurt to add a tangy twist and reduce the fat content. Incorporate diced jalapenos or red pepper flakes for a spicy kick that complements the creamy base. If you prefer a different texture, try baking the dip in individual ramekins for personalized servings.
Allergies
Spinach & Artichoke Dip from TGI Friday's contains multiple dairy products such as cream cheese, mozzarella, Parmesan, and Romano cheeses, which may trigger allergic reactions in those with milk allergies or lactose intolerance. Mayonnaise and sour cream also include dairy ingredients that could pose risks for sensitive individuals. It is important for You to check ingredient labels carefully if You have known allergies to dairy or any other components like garlic or gluten in the tortilla chips.
Why this recipe?
Spinach & Artichoke Dip from TGI Friday's is beloved for its creamy texture and rich blend of spinach, artichokes, and melted cheeses that create a savory and indulgent appetizer. The dip's perfect balance of flavors pairs well with warm bread or chips, making it a crowd-pleaser at any gathering. Creating a copycat version allows you to customize the ingredients to your taste while enjoying a restaurant-quality appetizer at home. Your homemade dip can deliver the same satisfying experience with fresh ingredients and personalized seasoning.