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Hot Spinach Artichoke Dip

You know the gooey Baked Spinach Artichoke Dip from restaurants that’s irresistible once you start eating it? It’s incredibly easy to make at home in 30 minutes or less. This Hot Spinach and Artichoke Dip is the perfect appetizer for any gathering

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 8 servings
Calories: 206 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • 10 oz. frozen chopped spinach
  • 8 oz. cream cheese regular or reduced fat OK
  • ½ cup plain greek yogurt 132g
  • ¼ teaspoon fine kosher salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon red pepper flakes
  • 14 oz. artichoke hearts drained and chopped
  • 1 ½ cups shredded Mozzarella cheese 195g, divided
  • ¼ cup grated Parmesan cheese 26g

Instructions

    Cup of Yum
  1. Preheat the oven to 375°F. Spray an oven-safe (1.5-2 qt.) baking dish with nonstick cooking spray, and set aside.
  2. In the microwave, cook the frozen spinach with 1-2 tablespoons of additional water until cooked through, about 5-7 minutes depending on the strength of your microwave.
  3. Place the cooked spinach in a colander or a fine mesh strainer, and drain all the excess water.
  4. In a large bowl, add the cooked spinach, cream cheese, Greek yogurt, salt, pepper, garlic powder, onion powder, red pepper flakes and chopped, drained artichoke hearts. Stir until combined.
  5. Add 1 cup of the mozzarella cheese and the parmesan, stirring to combine.
  6. Transfer the mixture to the prepared baking dish.
  7. Sprinkle the additional ½ cup of mozzarella cheese on top.
  8. Bake the dip for 20-25 minutes, or until hot and bubbly.
  9. Serve with your favorite crackers (or bread), chips or veggies and enjoy!

Notes

  • This recipe originally appeared on Kathryn’s Kitchen Blog and was adapted very slightly.
  • Make ahead tip: Cook the spinach, and mix the ingredients together the night before. Transfer to the baking dish, then cover with plastic wrap and keep in the fridge until you’re ready to bake the next day. Add an additional 10 minutes (or a little more) to the cooking time so that the dip is nice and gooey!
  • How to store: Store leftover dip in the fridge in an airtight container for 3-5 days.
  • How to reheat: Microwave or place the dip back in the oven to heat through. However, this Spinach Artichoke Dip is delicious cold or hot!

Nutrition Information

Serving 1serving Calories 206kcal (10%) Carbohydrates 11g (4%) Protein 10g (20%) Fat 14g (22%) Saturated Fat 8g (40%) Polyunsaturated Fat 4g Cholesterol 43mg (14%) Sodium 355mg (15%) Fiber 4g (16%) Sugar 3g (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 206

% Daily Value*

Serving 1serving
Calories 206kcal 10%
Carbohydrates 11g 4%
Protein 10g 20%
Fat 14g 22%
Saturated Fat 8g 40%
Polyunsaturated Fat 4g 24%
Cholesterol 43mg 14%
Sodium 355mg 15%
Fiber 4g 16%
Sugar 3g 6%

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