Spinach Artichoke Dip
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5.0
84 reviews
Excellent
Spinach Artichoke Dip
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The easiest and most delicious Spinach Artichoke Dip recipe you'll ever taste! Our recipe is a no fuss, creamy and delicious dip that literally disappears within minutes every time we serve it!!
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Ingredients
- 8 ounces softened cream cheese
- 4 tablespoons mayonnaise
- 8 ounces baby spinach, wilted, squeezed and chopped
- 8 ounces jarred artichoke hearts, drained and chopped
- 1 minced garlic clove
- 2 1/2 ounces shredded Mozzarella cheese, divided
- 2 1/2 ounces shredded gruyere cheese, divided
- 2 ounces grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 375˚F.
- Place cream cheese and mayonnaise into a large mixing bowl and stir together to breakup block of cream cheese.
- Add spinach, artichokes, garlic, 2 ounces each mozzarella and gruyere, 1 ounce Parmesan, salt, and pepper.
- Mix together until completely and evenly combined.
- Pour mixture into a 2 quart baking dish or 8-inch skillet and smooth top.
- Sprinkle with remaining cheese.
- Bake spinach artichoke dip for 15 minutes. Bake spinach artichoke dip for 15 minutes. Remove from oven and serve with tortilla chips.
Equipments used:
Notes
- **Recipe Makes 3 cups and Each Serving = 1/2 cup**
- Tips and Tricks for Success
- If you forget to soften your cream cheese ahead of time you can soften it quickly two different ways. You can either unwrap the block completely and microwave it on high for 15 seconds OR you can keep the block of cream cheese in the foil wrapper (but remove the cardboard box) and submerge it in warm water (hot water from the tap works very well) for about 15 minutes.
- Variations
- If you forget to soften your cream cheese ahead of time you can soften it quickly two different ways. You can either unwrap the block completely and microwave it on high for 15 seconds OR you can keep the block of cream cheese in the foil wrapper (but remove the cardboard box) and submerge it in warm water (hot water from the tap works very well) for about 15 minutes.
- You can assemble the entire dip, pour it into your baking vessel, tightly cover it with plastic wrap (directly over the dip), and refrigerate it up to 2 days ahead of time.
- If you prep and refrigerate the dip ahead of time, add 5 minutes to the baking time (since the dip will have been chilled vs room temperature.
- We mentioned above that we really love using fresh spinach for this recipe, but frozen, thawed spinach is totally fine too. Just make sure to squeeze as much water from the spinach as possible, once thawed. You also want to use 11-12 ounces of frozen spinach to account for the extra weight of the ice.
- Swap the spinach out for another leafy green like kale. When we do this, we usually reduce the amount we use to 6 ounces.
- Switch up the types of cheese. Some other great options we like for spinach artichoke dip are fontina, havarti and comté.
Nutrition Information
Show Details
Calories
370kcal
(19%)
Carbohydrates
7g
(2%)
Protein
13g
(26%)
Fat
33g
(51%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
5g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
73mg
(24%)
Sodium
869mg
(36%)
Potassium
301mg
(9%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
4711IU
(94%)
Vitamin C
19mg
(21%)
Calcium
346mg
(35%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 7g | 2% |
| Protein | 13g | 26% |
| Fat | 33g | 51% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 869mg | 36% |
| Potassium | 301mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 4711IU | 94% |
| Vitamin C | 19mg | 21% |
| Calcium | 346mg | 35% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
84 reviews
Excellent
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