5 from 30 votes
Spinach Artichoke Dip
This recipe is a warm spinach artichoke dip combining garlic-sautéed spinach and chopped artichoke hearts folded into a creamy mix of cream cheese, sour cream, mayonnaise, Pecorino Romano, and mozzarella. The dip is baked until bubbling with a broiled top for a lightly crisp finish. The blend of softened cheeses and tender vegetables gives a rich, smooth texture balanced with a hint of heat from red pepper flakes. It's ideal for serving as a snack or appetizer with chips or crackers.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
12
Calories:
236 kcal
Course:
Appetizer
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 236
% 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.