Baked Spinach Artichoke Dip
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
10
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Calories
228 kcal
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Course
Condiments
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Cuisine
American
Baked Spinach Artichoke Dip
Description
The recipe starts with well-softened cream cheese beaten together with sour cream and mayonnaise and flavored with minced garlic. Adding shredded mozzarella and Parmesan cheeses, along with kosher salt and freshly ground black pepper, builds a savory base. Drained and chopped artichoke hearts and thoroughly squeezed frozen spinach are folded in for vegetable content and texture. The mixture is transferred to a greased baking dish and topped with additional mozzarella and Parmesan for a golden crust.
Baking at 375°F for about 30 minutes melts the cheeses, melds the flavors, and browns the top to preference. The dip is best served warm where the creamy, cheesy texture is at its peak. It works well as a party appetizer or side dish alongside bread or crackers.
Careful preparation of the spinach to remove excess water prevents the dip from becoming watery. Leftovers store well in the refrigerator for up to five days and can be reheated gently or served cold.
Ingredients
- 8 ounces cream cheese very well softened
- ⅓ to ½ cup sour cream
- ⅓ cup mayonnaise
- 2 cloves garlic finely minced or pressed
- 1 ½ cups mozzarella cheese divided, finely shredded
- ¾ cup Parmesan Cheese divided, finely shredded
- ¾ teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- 15 ounce artichoke hearts drained, and quartered, packed in water, canned
- 8 to 12 ounces spinach thawed, squeezed extremely well to release the water, frozen
Instructions
- Preheat oven to 375F, spray a 2-quart casserole dish, high-sided 9-inch pie dish, 9x9-inch pan, or similar-sized casserole dish or baking pan with cooking spray; set aside.
- To a large mixing bowl, add the cream cheese*, sour cream (add 1/2 cup if you like it creamier), mayo, garlic, and beat with a handheld electric mixer on high speed until well combined.
- Add 1 cup mozzarella, 1/2 cup Parmesan, salt, pepper, and stir to combine.
- Add the artichokes, spinach (add the higher end of the range if you like the spinach to be more noticeable)*, and stir to combine.
- Turn the mixture out into the prepared baking dish, evenly sprinkle with the remaining 1/2 cup mozzarella and the 1/4 cup Parmesan.
- Bake for about 30 minutes. Start checking at 20 minutes since all ovens bake differently. Depending on how golden browned you like the top, you may have to bake it approximately 35 minutes, but bake to your taste and preferences.
- Serve immediately.
Notes
- Wring out the spinach thoroughly to remove excess moisture and prevent a watery dip.
- Use room temperature cream cheese to blend smoothly with other ingredients.
- Leftover dip keeps airtight in the fridge for up to five days and can be reheated gently or served cold.
- The dip is best enjoyed warm and freshly baked but can also be served cold as a refreshing option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 228kcal | 11% |
| Carbohydrates | 4g | 1% |
| Protein | 9g | 18% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 48mg | 16% |
| Sodium | 548mg | 23% |
| Potassium | 153mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 3164IU | 63% |
| Vitamin C | 2mg | 2% |
| Calcium | 259mg | 26% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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