Creamy Spinach Artichoke Dip

Name: Creamy Spinach Artichoke Dip
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10 servings
Ingredients: 14 ounces artichoke hearts; 10 ounces frozen chopped spinach; ¾ cup sour cream; ¾ cup mayonnaise; 1 tablespoon fresh garlic; ½ teaspoon red pepper flakes; 6 tablespoons grated parmesan; 1 cup cheddar

User Reviews

5.0

21 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
10 servings
Calories
232 kcal
Course
Appetizer
Cuisine
American

Creamy Spinach Artichoke Dip

Winston Campbell

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This creamy spinach artichoke dip is the perfect appetizer. Made with lots of spinach and artichokes and flavored with garlic and parmesan, it's delicious and easy to make.

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Ingredients

Servings

14 ounces artichoke hearts packed in water
10 ounces frozen chopped spinach
¾ cup sour cream 6 ounces
¾ cup mayonnaise 6 ounces
1 tablespoon fresh garlic minced
½ teaspoon red pepper flakes
6 tablespoons grated parmesan 1 ounce
1 cup cheddar sharp, shredded, divided; 4 ounces

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Instructions

Preheat the oven to 350°F. Lightly grease a 9-inch pie plate. You can also use a square 8-inch baking dish or any other baking dish with a similar capacity, including individual baking dishes.
Drain the artichoke hearts well. Place them in a clean kitchen towel and squeeze to eliminate as much liquid as possible (You will need to rinse the kitchen towel after you're done). Chop them coarsely and set them aside.
Thaw the spinach in the microwave. I place it in a microwave-safe bowl, cover it, and microwave it for 4 minutes. Place the thawed spinach in a colander and press on it with the back of a large spoon or a rubber spatula to remove as much water as possible.
In a large bowl, combine the sour cream, mayonnaise, garlic, red pepper flakes, parmesan, and 3 ounces of cheddar. Mix in the chopped artichokes and spinach.
Transfer the mixture to the prepared baking dish. Smooth the top out with a spatula. Sprinkle the top with the remaining cheddar.
Bake the dip until golden and bubbly, about 20 minutes. Serve with fresh-cut veggies, almond flour crackers, or pork rinds.

Notes

I season the dip with garlic and red pepper flakes. The crushed red peppers are nontraditional, but I like the subtle kick they add.
I use quite a bit of garlic - a full tablespoon. If you're not a big fan of garlic, consider using just a teaspoon.
The parmesan cheese is salty and flavorful, adding a lot of flavor to this dish. This is also why there's no need to add any salt.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave at 50% power. You can also freeze the leftovers. Thaw them overnight in the fridge.