5.0 from 84 votes
Spinach and Artichoke Dip Recipe
This creamy easy-to-make spinach and artichoke dip is loaded up with cheese and topped off with breadcrumbs for the perfect appetizer.
Prep Time
15 mins
Cook Time
15 mins
Servings: 12
Calories: 396 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 3 tablespoons olive oil
- 2 finely minced cloves of garlic
- 5 ounces roughly chopped fresh baby spinach
- ½ cup sour cream
- 4 ounces cream cheese
- 1 ½ cups mayonnaise
- 3 cups shredded mozzarella
- ½ cup Parmesan Cheese
- 2 14- ounce cans drained quartered artichoke hearts
- ½ cup panko breadcrumbs
- Sea salt and 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
- Make-Ahead: You can make this recipe 2 days before without baking it. If you bake it, then it is meant to be eaten immediately.
- How to Store: Cover the spinach and artichoke dip and place it in the refrigerator for 4 to 5 days. You can freeze this covered for up to 3 months. Thaw it in the refrigerator for 1 day before reheating it.
- How to Reheat: Add the desired amount of dip to a small casserole dish, cover with aluminum foil, and bake it at 375° for 15-20 minutes or until hot and cheesy.
- The breadcrumbs on top are optional.
- You can also feel free to add ½ peeled and small diced yellow onion or ½ cup of thinly sliced green onions into the dip before baking.
- If the cream cheese is not softened, you must whip it in a stand mixer with the paddle attachment on high speed until creamy.
Nutrition Information
Calories
396kcal
(20%)
Carbohydrates
6g
(2%)
Protein
10g
(20%)
Fat
37g
(57%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
13g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
52mg
(17%)
Sodium
620mg
(26%)
Potassium
128mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1534IU
(31%)
Vitamin C
4mg
(4%)
Calcium
229mg
(23%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
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.