Baked Spinach Artichoke Dip
User Reviews
4.7
18 reviews
Excellent
Baked Spinach Artichoke Dip
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This Baked Spinach Artichoke Dip has the perfect blend of four cheeses, spinach and artichokes and all gets melted together with a Panko breadcrumb topping. It's the perfect party snack, can be made-ahead and also in the slow cooker, too!
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Ingredients
Toasted breadcrumbs
- 1 cup panko breadcrumbs
- 1 tsp. olive oil
- 1 Tbsp. parsley fresh, minced
- 1/4 cup Parmesan Cheese freshly shredded
- salt pinch
Spinach Artichoke Dip
- 8 oz. cream cheese softened
- 1 cup Parmesan Cheese freshly shredded
- 1/2 cup mozzarella cheese shredded
- 1/2 cup gruyere cheese shredded
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 3 cloves garlic minced
- 2 Tbsp. lemon juice
- 1 Tbsp. hot sauce Frank's brand
- salt pinch
- black pepper pinch
- 10 oz. spinach frozen, thawed and drained
- 14 oz. can artichoke hearts chopped and patted dry
- tortilla chips hearty; for serving
- Cracker
- baguette
- carrot
- celery
Instructions
- Preheat the oven to 350°F.
- Make the toasted Panko breadcrumbs first: Heat the olive oil in a small skillet over medium heat. Once hot, add the Panko breadcrumbs. Cook just until the breadcrumbs begin to brown, about 3-4 minutes. Stir often so they don’t burn. Season with the parsley, parmesan and salt. Stir and then remove to a plate and let cool.
- In a mixing bowl stir together the cream cheese, Parmesan cheese, mozzarella cheese, Gruyere, sour cream, mayonnaise, garlic, lemon juice, hot sauce, salt and pepper.
- Then stir in the artichokes and spinach until combined.
- Spray an oven safe baking dish with non stick spray. (An 8x8 or 9x9 works, or even a well seasoned cast iron skillet or glass pie plate).
- Spread the dip into the baking dish, smoothing out the tops with a rubber spatula.
- Top the dip with the toasted Panko breadcrumbs and bake until heated through and melted, about 20 minutes.
- Serve warm with crackers, baguette slices, pita chips, veggies, etc.
Notes
- Frozen spinach: Be sure to defrost/thaw the frozen spinach and drain out all excess water using a potato ricer, paper towels or a clean kitchen towel and squeezing out all the water.
- Fresh spinach: If using fresh spinach, saute 10 oz. spinach until wilted and then let cool. Wring out the excess water using the same method options from the frozen spinach. Chop if needed.
- Make-ahead: This can be made 1 day in advance. Keep the breadcrumbs on the side prior to baking. Let it come to room temperature, top with the breadcrumbs and then bake for 30 minutes or until warmed through and melted.
- Slow cooker: Use a 10 oz. bag of fresh spinach (not frozen) if making in the slow cooker. Add all of the spinach artichoke ingredients to a slow cooker and stir until combined. Cook on low for 2 hours, remove lid, stir, replace lid and continue cooking for another 30-60 minutes. When ready to serve, sprinkle the breadcrumbs on top.
Nutrition Information
Show Details
Serving
1serving
Calories
272kcal
(14%)
Carbohydrates
8g
(3%)
Protein
11g
(22%)
Fat
22g
(34%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.01g
(1%)
Cholesterol
52mg
(17%)
Sodium
458mg
(19%)
Potassium
183mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin C
3mg
(3%)
Calcium
326mg
(33%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 272kcal | 14% |
| Carbohydrates | 8g | 3% |
| Protein | 11g | 22% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 52mg | 17% |
| Sodium | 458mg | 19% |
| Potassium | 183mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 326mg | 33% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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