5 from 84 votes
Spinach and Artichoke Dip Recipe
This Spinach and Artichoke Dip blends tender wilted spinach, creamy cheeses, and artichoke hearts into a rich, warm appetizer. A golden topping of olive oil-soaked panko breadcrumbs adds a satisfying crunch to the creamy, cheesy interior. It is baked in a casserole dish until bubbly and topped with extra mozzarella, making it a hearty and comforting dip suitable for parties or casual snacking.
Prep Time
15 mins
Cook Time
35 mins
Servings:
12
Calories:
396 kcal
Course:
Appetizer
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 396
% 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.