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Spinach Artichoke Dip Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 93 reviews
  • Author: Villerius
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This creamy and cheesy Spinach Artichoke Dip is a perfect appetizer for gatherings. Made with a blend of cream cheese, sour cream, mayonnaise, parmesan, and mozzarella cheeses, combined with spinach and artichoke hearts, this warm and melty dip pairs wonderfully with tortilla chips, crackers, or toasted baguette slices.

Ingredients

Scale

Dip Ingredients

  • 8 oz. cream cheese, well softened
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 garlic clove, minced (1 tsp)
  • 2/3 cup (76g) finely shredded parmesan cheese
  • 1/2 cup (56g) finely shredded mozzarella cheese
  • Pepper, to taste
  • 1 (14 oz) can quartered artichoke hearts, liquid drained and chopped
  • 6 oz. frozen spinach, thawed and squeezed to drain excess liquid

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and lightly coat a small 1-quart baking dish with non-stick cooking spray to prevent sticking.
  2. Mix Ingredients: In a medium mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, minced garlic, grated parmesan, shredded mozzarella, and pepper. Stir thoroughly until smooth and well blended.
  3. Add Vegetables: Fold in the drained and chopped artichoke hearts along with the thawed and squeezed spinach, mixing gently to evenly distribute the ingredients throughout the cheese mixture.
  4. Transfer to Baking Dish: Spread the prepared mixture evenly into the greased baking dish, smoothing the top with a spatula.
  5. Bake the Dip: Place the baking dish in the preheated oven and bake for about 20 minutes, or until the dip is thoroughly heated and the cheeses are melted and bubbly.
  6. Serve Warm: Remove from the oven and serve the dip warm with your choice of tortilla chips, crackers, or toasted baguette slices for dipping.

Notes

  • This dip can be made a day in advance; just refrigerate. Before baking, let it rest at room temperature for 30 minutes for even cooking.
  • Reheat individual portions of the dip well in the microwave, making it convenient for snacking over several days.
  • Ensure the spinach and artichokes are well-drained to avoid excess moisture, which could affect texture.

Nutrition

  • Serving Size: 1/8 of recipe (about 1/4 cup)
  • Calories: 200
  • Sugar: 1 g
  • Sodium: 320 mg
  • Fat: 16 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 2 g
  • Protein: 7 g
  • Cholesterol: 40 mg

Find it online: https://evelynseats.com/spinach-artichoke-dip-recipe/