Spinach and Artichoke Dip

Name: Spinach and Artichoke Dip
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 -12
Ingredients: 8 oz cream cheese; ½ cup sour cream; ¼ cup mayonnaise; 3 large garlic cloves; 1 tsp onion powder; 1 tsp black pepper; ½ tsp garlic powder; ½ tsp salt; 1 cup mozzarella cheese; ¾ cup Parmesan Cheese; 11 oz spinach; 1- 14 oz can artichokes; ½ cup mozzarella cheese

User Reviews

4.5

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
8 -12
Calories
219 kcal
Cuisine
American, Vegan

Spinach and Artichoke Dip

Ulric Berry

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This creamy and delicious spinach and artichoke dip is the perfect combination of everything you need in a good dip for veggies, crackers, pita chips, or even as a spread.

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Ingredients

Servings

8 oz cream cheese
½ cup sour cream
¼ cup mayonnaise
3 large garlic cloves minced
1 tsp onion powder
1 tsp black pepper
½ tsp garlic powder
½ tsp salt
1 cup mozzarella cheese grated
¾ cup Parmesan Cheese grated
11 oz spinach
1- 14 oz can artichokes
½ cup mozzarella cheese grated

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Instructions

Preheat oven to 350F and set aside a 9-inch cast iron pan or a 9x13 in casserole dish.
In a large pan over medium-high heat, wilt the spinach while constantly mixing to prevent burning. Once completely wilted, transfer to a small bowl. Set aside.
Drain the artichokes, and chop them into small pieces. Set aside in a small bowl.
In a large bowl, add the cream cheese, sour cream, mayonnaise, minced garlic, and spices. Using a hand mixer or whisk, whip ingredients together until smooth.
Add the parmesan cheese & the first amount of mozzarella. Mix until combined.
Drain off excess water from the spinach and add to the bowl along with the artichokes. Fold into the cheese mixture with a spoon or spatula.
Transfer the mixture to the cast iron or casserole dish and spread evenly.
Coat the top with the second amount of mozzarella cheese.
Bake for 40 minutes, or until golden on top.
Serve immediately.

Notes

To make vegan, replace mozzarella, parmesan cheese, sour cream, and cream cheese with your favorite dairy + egg-free substitutes. Add 1 tbsp of lemon juice, 2 tbsp of nutritional yeast along with these substitutions, and additional seasonings to taste.
To make vegan, replace mozzarella, parmesan cheese, sour cream, and cream cheese with your favorite dairy + egg-free substitutes. Add 1 tbsp of lemon juice, 2 tbsp of nutritional yeast along with these substitutions, and additional seasonings to taste.
Serve with toasted pita bread, sourdough, tortilla chips, or veggies.
Serve with toasted pita bread, sourdough, tortilla chips, or veggies.
Store in the fridge in a tightly sealed container for 4 – 5 days. Reheat to serve or enjoy chilled.
Store in the fridge in a tightly sealed container for 4 – 5 days. Reheat to serve or enjoy chilled.

Nutrition Information

Show Details

Serving 12 Calories 219kcal (11%) Carbohydrates 16.2g (5%) Protein 11.5g (23%) Fat 13g (20%) Saturated Fat 6.1g (31%) Polyunsaturated Fat 2.6g Cholesterol 30.5mg (10%) Sodium 414.4mg (17%) Fiber 2.2g (9%) Sugar 1.6g (3%)

Nutrition Facts

Serving: 8-12

Amount Per Serving

Calories 219 kcal

% Daily Value*

Serving	12
Calories	219kcal	11%
Carbohydrates	16.2g	5%
Protein	11.5g	23%
Fat	13g	20%
Saturated Fat	6.1g	31%
Polyunsaturated Fat	2.6g	15%
Cholesterol	30.5mg	10%
Sodium	414.4mg	17%
Fiber	2.2g	9%
Sugar	1.6g	3%