Spinach Artichoke Dip
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Spinach Artichoke Dip
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A bowl of hot Spinach Artichoke Dip is always a hit at parties! This creamy appetizer recipe is easy to make on the stovetop in just 15 minutes. You can serve it immediately or keep it warm in a slow cooker throughout a party. This dip is cheesy, flavorful, and so delicious dipped up with chips or veggies, or served with a warm baguette.
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Ingredients
- 2 tablespoons olive oil
- 1 teaspoon garlic minced
- 12 ounces spinach finely chopped, fresh
- ¼ teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 14 ounce artichoke hearts drained and coarsely chopped, canned
- 8 ounces cream cheese cubed
- 1 cup mozzarella cheese shredded
- ½ cup sour cream or full-fat Greek yogurt
- ¼ cup Parmesan Cheese finely grated
Instructions
- Add the olive oil to a large pot on the stove over medium-high heat. Add the minced garlic and cook for 60 seconds.
- Add spinach to the pot one handful at a time, letting each handful completely wilt before adding the next.
- Add crushed red pepper, salt, and black pepper.
- Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain).
- Add the chopped artichokes and cook for 3-4 minutes.
- Reduce the heat on the stove to medium-low and add the cream cheese and shredded mozzarella. Stir until all the cheese has melted.
- Stir in the sour cream and parmesan cheese.
- Transfer the dip to a bowl to serve immediately, or transfer it to a slow cooker set to warm for up to 6 hours.
- Serve with a sliced baguette, tortilla chips, crackers, or veggies for dipping.
Notes
- If you prefer to use frozen spinach, instead of fresh spinach, you can make this recipe with a 10 ounce package of chopped frozen spinach. You’ll want to make sure to defrost and drain it first, so that it doesn’t water down the dip with any excess liquid.
- Leftover dip can be stored in the refrigerator for up to 5 days. You can reheat it in a Crock Pot set to low for 30 minutes, or on the stove in a pot over medium heat for 5-10 minutes.
- You can serve the dip cold, but I recommend serving it warm for the best flavor.
- This recipe makes approximately 3 cups of dip.
Nutrition Information
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Calories
78kcal
(4%)
Carbohydrates
2g
(1%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
2g
(10%)
Cholesterol
17mg
(6%)
Sodium
224mg
(9%)
Potassium
124mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1698mg
(34%)
Vitamin C
8mg
(9%)
Calcium
70mg
(7%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 24ounces
Amount Per Serving
Calories 78 kcal
% Daily Value*
| Calories | 78kcal | 4% |
| Carbohydrates | 2g | 1% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 224mg | 9% |
| Potassium | 124mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1698mg | 34% |
| Vitamin C | 8mg | 9% |
| Calcium | 70mg | 7% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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