Spinach Artichoke Dip
User Reviews
5
Spinach Artichoke Dip
Description
Spinach Artichoke Dip combines softened cream cheese, yogurt, mayonnaise, and shredded mozzarella and Parmesan cheeses into a creamy base enriched with chopped artichoke hearts and spinach. The optional jalapeño peppers add a gentle spiciness and fresh zip. After mixing all ingredients, the dip is spread in a deep dish and baked until the cheese bubbles and the top is lightly browned, yielding a warm, thick, and flavorful appetizer.
The texture is creamy with occasional tender bits of artichoke and spinach, complemented by melted cheese around the edges that browns slightly for a pleasant contrast. Garlic and seasoning provide a savory depth while the jalapeños introduce a mild heat that is not overpowering.
Serve this dip warm alongside tortilla chips, crackers, or sliced baguette for dipping. It works well for sharing at casual gatherings or as a comforting snack. The recipe is designed for a large quantity but can be halved to suit smaller groups. If substituting fresh spinach for frozen, use a smaller amount and chop roughly before adding.
The recipe notes suggest adjusting serving size ingredients as needed and offer instructions for substituting fresh spinach, ensuring versatility based on ingredient availability. Baking at 350 degrees ensures even cooking and melting of cheeses.
Ingredients
- 16 ounces cream cheese softened
- ¾ cup yogurt or sour cream, plain, Greek
- ⅓ cup mayonnaise I prefer olive oil mayo
- 1 tablespoon garlic or 1 teaspoon garlic powder, minced
- 1 cup mozzarella cheese shredded
- 12 oz jar artichoke hearts drained, chopped
- 1 cup Parmesan Cheese freshly grated
- 12 ounces spinach thawed and squeezed of excess liquid, frozen
- ⅓-½ cup jalapeño peppers finely chopped (optional but HIGHLY recommended, canned or jarred; sliced
- ¼-½ teaspoon salt to taste
- black pepper I use about 1/2 teaspoon coarsely cracked (not ground) black pepper, cracked, to taste
- tortilla chips for serving, or thinly sliced baguette
Instructions
- Preheat oven to 350 degrees.
- In a large bowl mix together cream cheese, Greek yogurt (or sour cream), mayo, garlic, mozzarella cheese, artichoke hearts, parmesan cheese, spinach, jalapeño peppers, and salt and pepper.
- Spread mixture into a deep dish pie dish, or a 9x13 inch pan.
- Bake 25 minutes or until cheese are bubbly and begin to brown.
- Serve with chips, crackers, or bread. Enjoy!
Notes
- This recipe produces a large quantity; halve ingredients for fewer servings.
- To use fresh spinach instead of frozen, chop roughly and use 10 ounces of fresh baby spinach.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16people
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 3g | 1% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 316mg | 13% |
| Potassium | 142mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2979IU | 60% |
| Vitamin C | 1mg | 1% |
| Calcium | 171mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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