Baked Spinach Artichoke Dip Recipe
User Reviews
5
Baked Spinach Artichoke Dip Recipe
Description
The Baked Spinach Artichoke Dip Recipe starts by blending softened cream cheese with sour cream for a creamy base. Parmesan and part of the mozzarella cheese are mixed in alongside garlic, Italian seasoning, and garlic salt to infuse rich flavor. Chopped canned artichoke hearts and well-drained frozen spinach are folded into the mixture, delivering moist, tender vegetable pieces evenly distributed throughout the dip.
This mixture is transferred to a small greased baking dish, topped with remaining mozzarella cheese, and baked at 350°F for 20 to 30 minutes until thoroughly heated and the cheese on top is melted and lightly golden. The dip offers a creamy texture complemented by the mild chew of spinach and artichokes, with a savory and aromatic flavor from garlic and Italian herbs.
This warm dip is suited to serve as an appetizer or party dish with crackers, bread, or vegetable sticks. Adjusting the amount of cheese on top allows for a more pronounced cheesy crust or a softer finish.
The recipe accommodates variations in cream cheese and sour cream types but suggests avoiding fat-free versions to maintain texture and flavor. Draining the spinach thoroughly avoids excess moisture that could dilute the dip's consistency.
Ingredients
- 8 ounces cream cheese softened
- 1/4 cup sour cream
- 1/2 cup Parmesan Cheese
- 1/2 cup mozzarella cheese divided
- 3 cloves garlic minced
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon garlic salt
- 14 ounce artichoke hearts drained, canned
- 1/2 cup spinach thawed and squeezed dry, chopped, frozen
- salt
- black pepper
Instructions
- Preheat oven to 350F. Grease a small (approximately 1.5 quart) baking dish. Set aside.
- In a medium bowl, mix the cream cheese and sour cream together until well-combined.
- Add the Parmesan cheese, 1/4 cup mozzarella cheese, garlic, Italian seasoning, and garlic salt together until well-combined.
- Stir in the artichoke hearts and spinach.
- Season with salt and pepper as needed.
- Spoon the mixture into the prepared dish.
- Top with remaining 1/4 cup mozzarella cheese.
- Bake for 20-30 minutes, or until dip is hot and cheese has melted.
Notes
- Use full-fat or reduced-fat cream cheese and sour cream for best texture; avoid fat-free versions.
- Drain frozen spinach thoroughly before adding to avoid excess moisture in the dip.
- Additional cheese can be sprinkled on top before baking for a cheesier crust.
- Use regular, not marinated, canned artichoke hearts to control flavor balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 132kcal | 7% |
| Carbohydrates | 6g | 2% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 29mg | 10% |
| Sodium | 546mg | 23% |
| Potassium | 129mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1441IU | 29% |
| Vitamin C | 1mg | 1% |
| Calcium | 174mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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