Hot Spinach Artichoke Dip Recipe
User Reviews
5
Hot Spinach Artichoke Dip Recipe
Description
Hot Spinach Artichoke Dip Recipe combines softened cream cheese, sour cream, mozzarella, Parmesan cheese, and finely minced garlic with well-drained sautéed spinach, canned artichoke hearts, and diced water chestnuts. The mixture is spread into a baking dish, topped with additional Parmesan, and baked at 350 degrees until the surface turns lightly golden, sometimes finishing briefly under the broiler for extra color. This creates a creamy and cheesy dip with varied textures from the artichoke and water chestnuts.
The garlic and cheeses provide a savory base, while the spinach and artichokes add earthiness and a tender bite. The water chestnuts contribute extra crunch. Baking melds the flavors and produces a lightly crisp topside. The dip is best served hot with chips, crackers, or fresh vegetables for scooping.
For preparation ahead of time, all ingredients can be mixed and refrigerated in the baking dish, then brought to room temperature before baking to ensure even cooking. Leftovers can be stored in airtight containers in the refrigerator for several days and reheated to restore warmth. Freezing is possible but may affect texture.
Ingredients
- 8 ounces cream cheese softened
- ½ cup sour cream
- ¾ cup Parmesan Cheese grated, divided
- 2 cups mozzarella cheese shredded
- 3 cloves garlic finely minced
- ¾ - 1 teaspoon salt to taste
- ¼ teaspoon black pepper
- 10 ounces spinach previously frozen, sautéed
- 14 ounces artichoke hearts drained, finely chopped, canned
- 8 ounces water chestnuts drained, finely diced, canned
Instructions
- Preheat oven to 350 degrees.
- In a large bowl combine cream cheese, sour cream, ½ cup Parmesan cheese, mozzarella cheese, garlic, salt, and black pepper. Mix with a spatula until well combined.
- Thaw and completely drain previously frozen spinach using a cheese cloth.
- Add the drained spinach, chopped artichoke hearts, and water chestnuts to the cream cheese mixture. Stir until well combined.
- Spray a 7 x 9-inch baking dish with non-stick cooking spray. Pour in mixture and spread it out evenly into the bottom of the dish. Sprinkle remaining ¼ cup of Parmesan cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until the top is lightly golden.*
- Optional: Pop it under a broiler set to high for 2-3 minutes to get the top even more golden brown.
- Serve immediately with chips, crackers, or vegetables and enjoy!
Notes
- For a less watery dip, be sure to thoroughly drain and squeeze excess moisture from the thawed spinach using a cheesecloth or clean towel.
- This dip can be prepared ahead by mixing all ingredients and refrigerating in the baking dish; allow it to rest at room temperature for about 30 minutes before baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 to 5 days, and reheat in a 350°F oven for 10-15 minutes or in the microwave.
- You may freeze the dip for up to 3 months, though texture may separate slightly upon thawing.
- Use vegan or dairy-free cheese substitutes if needed to accommodate dietary preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 7g | 2% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 45mg | 15% |
| Sodium | 710mg | 30% |
| Potassium | 218mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 3035IU | 61% |
| Vitamin C | 14mg | 16% |
| Calcium | 230mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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