Hot Spinach Artichoke Dip
User Reviews
5
Hot Spinach Artichoke Dip
Description
Hot Spinach Artichoke Dip combines thawed and well-drained baby spinach and chopped artichokes folded into a cheese and cream base. The softened cream cheese, mayonnaise, and sour cream create a smooth, tangy foundation, complemented by a blend of Parmesan and mozzarella cheeses that melt and brown nicely during baking. Garlic and spices provide a flavorful but balanced seasoning with a hint of spice from the red pepper flakes. Baking the dip for about 25-30 minutes heats it through and develops a golden crust on the edges.
This dip is versatile for serving at parties or casual meals and pairs well with sturdy dippers like tortilla chips, crackers, bread cubes, or fresh vegetable sticks. Its creamy texture and warm temperature make it inviting and easy to share.
Storing the dip in an airtight container in the fridge will keep it fresh for up to three days. Reheat gently in the oven or microwave to maintain moisture and avoid drying out.
Ingredients
- 10 ounce pkg. baby spinach frozen
- 12 to 14 ounces artichokes drained, jarred or canned
- 8 ounce pkg. cream cheese (softened)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup Parmesan Cheese grated
- 2 cups mozzarella cheese divided, or white cheddar or monterey jack, shredded
- 3 garlic minced, cloves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 to 1/2 teaspoon red pepper flakes
Instructions
- Preheat your oven to 375 degrees. Thoroughly drain the thawed spinach and blot with paper towels to remove any extra moisture. I suggest squeezing the spinach very well and place in a mixing bowl.
- In a large mixing bowl, combine the softened cream cheese, mayonnaise, sour cream, 1 cup shredded mozzarella (reserving the other 1 cup for the top), grated Parmesan, minced garlic, salt, black pepper, and red pepper flakes. Mix until well combined.
- Drain chopped artichokes and fold into mixture. Transfer to a 9-inch baking dish. Spread into the pan and top with remaining 1 cup of cheese.
- Bake in the preheated oven for approximately 25-30 minutes or until the edges are golden brown, and the dip is bubbly. Serve warm.
- Serve with tortilla chips, crackers, bread cubes, or vegetable sticks (carrots and celery).
Notes
- Store leftover dip in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the oven or microwave, avoiding overheating to keep the dip creamy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 8g | 3% |
| Protein | 12g | 24% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 55mg | 18% |
| Sodium | 722mg | 30% |
| Potassium | 205mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 3963IU | 79% |
| Vitamin C | 3mg | 3% |
| Calcium | 324mg | 32% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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