Thank God It’s Friday… Or Monday?
Before we get into the TGI Fridays Artichoke Dip Recipe, I find the world of the artichoke dip pretty interesting as well as TGIF.
The full phrase Thank God It’s Friday was used in newspapers as early as 1904. TGIF started to become more popular in the mid-1960’s.
TGI Fridays was founded in 1965 in New York City by Alan Stillman. He wanted to create a restaurant and singles bar, which was unheard of back then. TGI Friday’s didn’t become a franchise until 1975!
Who Invented the Spinach Artichoke Dip?
I hate to be the breaker of bad news, but TGI Friday’s did not invent the artichoke dip; but they did make it very popular and have an amazing recipe! The spinach and artichoke dip started in the 1950’s, during the time when TV dinners were quick and easy meals.
Post-World War II soldiers coming home from Europe introduced a taste for artichokes, spinach, and cheese combinations. Once this popularity started to grow in the home kitchen, the restaurants started adding this as a menu item. So the dip, in my opinion, is aged to perfection.
Tips on the TGI Fridays Artichoke Dip Recipe
This recipe is always a winner for groups, Christmas parties, potluck parties, or game day on Sundays. It’s really easy to make and here are some tips to consider when making the dish.
- I recommend getting a really nice parmesan cheese for the recipe so it really stands out. A lot of the ingredients blend well together and nobody is the star.
- If you are a fan of garlic, I recommend throwing some roasted garlic bulbs in there in addition to the minced garlic. Minced garlic has a muted flavor, but taking fresh garlic and roasting it can really elevate your dish but not overpower it with raw garlic.
- Whatever you dip into the artichoke dip, try to keep it crunchy. It will enhance the experience and have people coming back from more. If you just use bread that isn’t toasted, the dip will sog through it and cause a mess.
TGI Fridays Artichoke Dip Recipe
Everybody loves the TGI Friday's artichoke dip! We got you and your partygoers with the copycat! Simple ingredients you can get from the grocery store or from Instacart. Bake it until bubbly or heat it in the microwave. It's perfect for parties and game day.
- Mixing Bowl
- Casserole dish
- Oven
- Spatula or Spoon
- 1 2 cup sour cream
- 1 2 cup mayonnaise
- 1 2 cup grated Parmesan cheese
- 1 2 cup cubed mozzarella cheese
- 1-2 teaspoons minced garlic
- 1 package frozen spinach ((10 ounce) package thawed and squeezed of its juices)
- 1 can artichoke hearts ((14 ounce) can chopped)
Preparation
Preheat your oven to 325 degrees Fahrenheit.
Take a package of frozen spinach and thaw it completely. Once thawed, make sure to squeeze out all the extra liquid so the dip isn't watery.
Drain the canned artichoke hearts and give them a rough chop into smaller pieces. If you prefer a smoother dip, you can chop them more finely.
Measure out 1/2 cup of sour cream, 1/2 cup of mayonnaise, 1/2 cup of grated Parmesan cheese, and 1/2 cup of cubed or shredded mozzarella cheese.
Peel and mince the garlic until you have 1 to 2 teaspoons, depending on how much garlic flavor you like.
Cooking / Creating
In a large mixing bowl, combine your sour cream, mayonnaise, both cheeses, minced garlic, drained spinach, and chopped artichoke hearts. Stir everything together until it's well mixed.
Take a shallow baking dish or casserole dish, and gently grease it with a little butter or cooking spray. This will help prevent the dip from sticking.
Pour the mixture into the greased dish, spreading it out evenly with your spoon or spatula.
Once your oven has preheated to 325 degrees, place your dish on the middle rack.
Bake the dip for about 15-20 minutes. You'll know it's ready when you see it bubbling around the edges and the cheese has melted nicely.
Take the dip out of the oven carefully, as it will be hot.
Allow the dip to cool for a few minutes; it will thicken slightly as it cools, making it easier to scoop.
Serving / Presentation
Serve your warm, homemade artichoke and spinach dip with your choice of tortilla chips, toasted bread slices, or fresh veggie sticks for dipping. Enjoy!
This artichoke dip also makes a great summer time sandwich on a toasted baguette or sour dough.