Creamy Spinach Artichoke Dip
User Reviews
5
Creamy Spinach Artichoke Dip
Description
This dip combines drained and coarsely chopped artichoke hearts packed in water with thawed and well-drained frozen spinach. Sour cream and mayonnaise provide a creamy base that smooths the texture. Garlic and red pepper flakes add fragrant and subtle spicy notes, while Parmesan cheese brings a salty, umami-rich taste. Sharp cheddar cheese is folded in and sprinkled on top before baking, contributing to a melted, bubbly, slightly golden cheese crust.
Baked at 350°F, the dip thickens and heats through in a shallow dish. The result is a warmly textured spread that is creamy yet holds body from the chopped vegetables. It pairs well with crackers, sliced baguette, or vegetable sticks as an appetizer or snack.
The dip saves well in the fridge for several days and reheats gently to maintain creaminess. Freezing leftovers is possible but may alter texture slightly. Adjust garlic quantity according to preference to avoid overpowering the dish.
Ingredients
- 14 ounces artichoke hearts packed in water
- 10 ounces spinach frozen, chopped
- ¾ cup sour cream 6 ounces
- ¾ cup mayonnaise 6 ounces
- 1 tablespoon garlic minced, fresh
- ½ teaspoon red pepper flakes
- 6 tablespoons Parmesan Cheese 1 ounce, grated
- 1 cup cheddar cheese sharp, shredded, divided; 4 ounces
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
- The red pepper flakes provide a subtle kick; reduce to a teaspoon or omit if preferred milder.
- Use fresh garlic for best flavor, or reduce the amount if sensitive to garlic intensity.
- Parmesan cheese adds saltiness, so additional salt is unnecessary.
- Store any leftovers airtight in the refrigerator for 3-4 days and reheat at 50% microwave power.
- Leftovers may also be frozen; thaw overnight in the fridge before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 6g | 2% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Sodium | 348mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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