Spinach Artichoke Dip
User Reviews
5
Spinach Artichoke Dip
Description
Spinach Artichoke Dip features wilted, garlic-infused spinach and chopped canned artichokes mixed into a base of cream cheese, sour cream, mayonnaise, and cheeses including Pecorino Romano and mozzarella. After combining, the dip is baked until heated through and then broiled briefly to develop a bubbly, lightly browned surface. The red pepper flakes add a subtle spiced note that enhances the flavor without overwhelming the creamy texture. This dip is best served warm alongside tortilla chips, pita, or crackers for dipping. The balance of smooth creaminess and tender vegetables delivers a satisfying mouthfeel and flavor.
The preparation involves removing excess moisture from frozen spinach and canned artichokes to prevent a watery dip. Garlic is cooked gently to release aroma without burning. The cheeses add both richness and a mild salty bite. Baking and broiling closely monitor the texture, aiming for a dip that is hot and bubbly but not burnt on top. This makes it well suited for parties or as a comforting snack.
Leftover dip can be stored in the refrigerator up to three days and reheated quickly in the microwave for convenience. The choice of canned artichokes over marinated or frozen helps maintain proper texture and flavor balance.
Ingredients
- 3 tablespoons olive oil
- 5 cloves garlic minced
- 16 ounces spinach thawed and squeezed out to remove liquid, chopped, frozen
- salt to taste
- black pepper to taste
- 2 ounce artichoke hearts drained and squeezed out to remove liquid, chopped, canned
- 12 ounces cream cheese softened
- 1/4 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup pecorino romano grated
- 1/4 teaspoon red pepper flakes crushed, hot
- 1 1/2 cups mozzarella cheese shredded
Instructions
- Preheat oven to 350f and set one rack in the middle and one towards the top of the oven.
- Heat a large pan with the olive oil to medium heat and add the garlic. Cook for 1 minute or until fragrant, then add the spinach. Cook the spinach for 2-3 minutes or until most of the water has evaporated. Season with hot red pepper flakes and salt to taste.
- In a large mixing bowl, combine the cooked spinach, cream cheese, sour cream, mayonnaise, artichoke hearts, Pecorino, and mozzarella cheese. Mix very well.
- Taste test the dip and if needed season with salt and pepper. Place the dip in a 9x13" baking dish. Bake for 20 minutes in the middle of the oven then move the dish to the top and broil for 2-3 minutes or until bubbly but not burnt. Serve with tortilla chips, crackers, or pita chips. Enjoy!
Notes
- Use canned artichoke hearts rather than frozen or oil-packed marinated types for best texture and flavor.
- Remove excess liquid from the spinach and artichokes by squeezing to avoid a watery dip.
- Store leftovers in the refrigerator for up to 3 days and reheat in the microwave before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 11.5g | 4% |
| Protein | 7.4g | 15% |
| Fat | 19.2g | 30% |
| Saturated Fat | 8.7g | 44% |
| Cholesterol | 40mg | 13% |
| Sodium | 293mg | 12% |
| Potassium | 444mg | 9% |
| Fiber | 4.2g | 17% |
| Sugar | 1.5g | 3% |
| Calcium | 11mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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