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5.0 from 6 votes

Hot Spinach and Artichoke Dip Recipe

Hot Spinach Artichoke Dip with cream cheese, cheddar cheese and milk, a delicious appetizer for every party of celebration. Made without mayo, this dip is light and healthy, and perfect with any crackers, breadsticks, tortilla chips and so much more.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 servings
Calories: 482 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • 450 g frozen spinach, thawed
  • 400 g canned artichoke hearts
  • 250 g full-fat cream cheese
  • ⅔ cup milk
  • ½ cup shredded cheddar cheese
  • 1 onion
  • 2 cloves of garlic
  • 1 tablespoon olive oil
  • Black pepper to taste

Instructions

    Cup of Yum
  1. Chop the artichoke hearts and squeeze out any excess liquid.
  2. Place the spinach into a colander, and squeeze as much liquid as possible.
  3. Roughly chop the onion and garlic.
  4. Heat up the olive oil in a large pan, add the onion and fry gently for about 5 minutes until transluscent.
  5. Add the garlic, and fry for a further 30 seconds.
  6. In go the spinach and artichoke hearts, then mix well and stir for about one minute.
  7. Add the cream cheese and mix until fully incorporated, followed by the cheddar cheese, milk and black pepper.
  8. Stir gently for about 5 minutes until it bubbles.
  9. Serve in a bread bowl, either hot or cold.

Notes

  • To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
  • The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.
  • Make sure you squeeze the excess water from the spinach and artichoke. This can be done in a colander or a clean kitchen towel. It reduces the cooking time considerably, so the dip should be ready in well under 15 minutes from start to finish.
  • I find that the best way to do so is by using a cheese cloth or using your hands to squeezing as much liquid as possible.
  • To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
  • The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.
  • Make sure you squeeze the excess water from the spinach and artichoke. This can be done in a colander or a clean kitchen towel. It reduces the cooking time considerably, so the dip should be ready in well under 15 minutes from start to finish.
  • I find that the best way to do so is by using a cheese cloth or using your hands to squeezing as much liquid as possible.

Nutrition Information

Calories 482kcal (24%) Carbohydrates 17g (6%) Protein 13g (26%) Fat 40g (62%) Saturated Fat 17g (85%) Cholesterol 87mg (29%) Sodium 770mg (32%) Potassium 583mg (17%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 15240IU (305%) Vitamin C 29.7mg (33%) Calcium 383mg (38%) Iron 3.2mg (18%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 482

% Daily Value*

Calories 482kcal 24%
Carbohydrates 17g 6%
Protein 13g 26%
Fat 40g 62%
Saturated Fat 17g 85%
Cholesterol 87mg 29%
Sodium 770mg 32%
Potassium 583mg 12%
Fiber 5g 20%
Sugar 7g 14%
Vitamin A 15240IU 305%
Vitamin C 29.7mg 33%
Calcium 383mg 38%
Iron 3.2mg 18%

* Percent Daily Values are based on a 2,000 calorie diet.