4.7 from 138 votes
Baked Spinach Artichoke Dip
Baked Spinach Artichoke Dip combines cream cheese, sour cream, mayonnaise, garlic, mozzarella, Parmesan, spinach, and artichoke hearts to create a rich, creamy, and savory appetizer. The mixture is baked until golden and bubbly, producing a warm, thick dip with a slightly browned top. The spinach is thoroughly drained to prevent excess moisture, maintaining a firm texture.
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings:
10
Calories:
228 kcal
Course:
Condiments
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 228
% 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.