Spinach and Artichoke Dip Recipe
User Reviews
5
Spinach and Artichoke Dip Recipe
Description
Spinach and Artichoke Dip Recipe combines fresh baby spinach cooked with garlic and drained before folding into a mixture of sour cream, cream cheese, mayonnaise, and a blend of mozzarella and Parmesan cheeses. Quartered canned artichoke hearts add texture and flavor. Once mixed, the dip is spread into a casserole dish, topped with mozzarella and a panko breadcrumb and olive oil mixture for a crisp finish. Baking at 375°F melts the cheeses and crisps the topping, resulting in a creamy, savory dip with a crunchy crust.
The creamy cheeses and spinach provide a smooth, rich base, offset by the tender artichokes and crispy breadcrumb topping. The garlic adds subtle depth without overpowering other flavors. The casserole presentation makes it easy to serve with crackers, bread, or vegetables.
Make-ahead options include preparing the dip up to two days in advance without baking. Leftovers can be refrigerated for 4 to 5 days or frozen for up to three months. When reheating, cover the desired portion with foil and bake until hot and bubbly. Optional additions such as diced yellow or green onions can be folded in before baking. For best results, soften cream cheese by whipping until creamy before mixing.
Ingredients
- 3 tablespoons olive oil
- 2 garlic finely minced cloves
- 5 ounces baby spinach roughly chopped, fresh
- ½ cup sour cream
- 4 ounces cream cheese
- 1 ½ cups mayonnaise
- 3 cups mozzarella cheese shredded
- ½ cup Parmesan Cheese
- 2 14- ounce artichoke hearts canned, drained, quartered
- ½ cup panko breadcrumbs
- salt to taste
- black pepper to taste
Instructions
- Add 2 tablespoons of olive oil to a large pan and cook the garlic over low to medium heat just until fragrant, which takes about 30 seconds.
- Pour in the chopped spinach and cook while constantly stirring until it’s wilted, which takes about 90 seconds.
- Drain the spinach in strainer to get rid of any excess liquid and set aside.
- In a large bowl fold together the sour cream, cream cheese, mayonnaise, mozzarella, parmesan cheese, artichokes, wilted spinach-garlic mixture, salt, and pepper.
- Transfer the mixture to an 8”x12” or 9”x13” casserole dish and smooth out using a rubber spatula.
- Evenly sprinkle on the remaining mozzarella cheese.
- Next, mix the panko breadcrumbs and olive oil in a small bowl until the breadcrumbs are saturated in the oil.
- Evenly sprinkle the breadcrumbs over top of the spinach and artichoke dip and bake at 375° for 30 to 35 minutes or until the breadcrumbs are lightly browned and mix dip is melted and creamy.
- Cool slightly for 5 minutes at room temperature before serving.
Notes
- You can prepare this dip two days ahead without baking for convenience.
- Store covered in the refrigerator for up to five days or freeze for up to three months; thaw overnight before reheating.
- Reheat covered in the oven at 375°F for 15-20 minutes until hot and melted.
- Breadcrumb topping is optional and can be omitted if preferred.
- For added flavor, stir in diced yellow onion or sliced green onions before baking.
- Whip softened cream cheese until smooth to ensure a creamy texture in the dip.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 6g | 2% |
| Protein | 10g | 20% |
| Fat | 37g | 57% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 52mg | 17% |
| Sodium | 620mg | 26% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1534IU | 31% |
| Vitamin C | 4mg | 4% |
| Calcium | 229mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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