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Spinach Artichoke Dip Recipe

4.6 from 59 reviews
  • Author: Megane
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Description

This creamy Spinach Artichoke Dip is a warm, cheesy appetizer perfect for gatherings and snacking. Featuring a delightful blend of cream cheese, sour cream, mozzarella, parmesan, tender artichoke hearts, and flavorful spinach, baked until melty and bubbling. Serve it with tortilla chips, crackers, or toasted baguette slices for an irresistible party starter.

Ingredients

Scale

Dip Ingredients

  • 8 oz. cream cheese, well softened
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 garlic clove, minced (about 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, 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). Lightly spray a small (1-quart) baking dish with non-stick cooking spray to prevent sticking.
  2. Mix Dairy Ingredients: In a medium mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, and minced garlic until smooth and well blended.
  3. Add Cheeses and Pepper: Stir in the finely shredded parmesan and mozzarella cheeses, then season with pepper to taste for balanced flavor.
  4. Incorporate Vegetables: Gently fold in the chopped artichoke hearts and drained spinach, making sure they are evenly distributed throughout the mixture.
  5. Bake the Dip: Spread the mixture evenly into the prepared baking dish. Place it in the preheated oven and bake for about 20 minutes, or until the dip is heated through and the cheese is melted and bubbly.
  6. Serve Warm: Remove the dip from the oven and serve warm with your choice of tortilla chips, crackers, or toasted baguette slices for dipping.

Notes

  • This dip can be made up to a day in advance; refrigerate until ready to bake.
  • Before baking, allow the refrigerated dip to rest at room temperature for about 30 minutes for even heating.
  • Leftovers reheat well in small portions in the microwave, though reheating the whole dish at once hasn’t been tested.

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 190
  • Sugar: 1 g
  • Sodium: 320 mg
  • Fat: 15 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 45 mg

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