Baked Spinach and Artichoke Dip
User Reviews
5
Baked Spinach and Artichoke Dip
Description
The recipe for Baked Spinach and Artichoke Dip starts by sautéing green onions in butter to develop aroma, then incorporates cream cheese and sour cream to create a rich base. Artichoke hearts, drained spinach, Parmesan, mozzarella, garlic, and optional hot sauce are folded in and seasoned. The mixture is transferred to a skillet and baked until bubbly with a melted cheese crust, with an optional broil to add a golden finish.
Its creamy texture balances the slight chew of spinach and artichokes, enhanced by the sharpness of Parmesan and mozzarella cheeses. The garlic and green onion bring freshness, while hot sauce adds subtle heat when used. This dip works well as a warm appetizer paired with chips, toasted bread, or vegetables.
The notes recommend thoroughly draining the thawed spinach to prevent watery dip, and garnishing with additional green onions for contrast. Serving this dip warm maintains its creamy texture and makes it easy to scoop.
Ingredients
- 6 Tbsp butter unsalted
- 1/2 cup green onion plus more for garnish, chopped
- 8 oz cream cheese quartered
- 1 cup sour cream
- 14 oz artichoke hearts well-drained and coarsely chopped, quartered, canned in water
- 10 oz spinach thawed and squeezed dry, frozen, chopped
- 1 cup Parmesan Cheese shredded
- 1 cup mozzarella cheese shredded
- 1 Tbsp garlic about 3 cloves, minced
- 1 tsp hot sauce optional
- salt added to taste, fine sea salt and freshly ground
- black pepper added to taste, fine sea salt and freshly ground
Instructions
- Preheat oven to 375°F. Set a 10-inch cast iron skillet, or oven-safe skillet over medium-low heat and melt the butter. Add green onions and cook stirring frequently until fragrant, about 5 minutes.
- Remove the skillet from the heat, add the cream cheese and sour cream, and stir until smooth. The heat from the skillet will melt everything together.
- Add artichokes, drained spinach, parmesan, half of the mozzarella, garlic, and hot sauce if using. Stir together to combine. Season with salt and pepper to taste and spread the mixture evenly in the skillet. Top with the remaining mozzarella cheese.
- Bake uncovered for 20 minutes until the dip is bubbling and the cheese has melted. For a golden topping, broil for 2 minutes until the cheese begins to brown. Cool slightly then garnish with green onion if desired and serve with chips or toast.
Notes
- Drain thawed spinach by squeezing out excess moisture to prevent watery dip consistency.
- Garnish with extra chopped green onions before serving for added freshness and color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbs | 8g | |
| Protein | 11g | 22% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 81mg | 27% |
| Sodium | 616mg | 26% |
| Potassium | 273mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 5100IU | 102% |
| Vitamin C | 4mg | 4% |
| Calcium | 372mg | 37% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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