Spinach Artichoke Dip
User Reviews
5
Spinach Artichoke Dip
Description
This dip starts by cooking and thoroughly draining frozen chopped spinach, which is mixed with softened cream cheese, mayonnaise, Parmigiano Reggiano, Italian 4-cheese blend, finely minced garlic, and garlic salt. Chopped artichoke hearts (either thawed frozen or rinsed canned) and chopped fresh basil are folded in, then seasoned with salt and pepper to taste.
The mixture is spread in a baking dish and topped with shredded mozzarella. Baking at 350°F for 25 to 30 minutes melts and crisps the cheese topping while heating the dip through. A quick broil can further brown the cheese for a crisp surface. The dip's texture balances creamy cheese and mayonnaise with tender artichokes and spinach, brightened by garlic and basil.
Served hot, it pairs well with bread cubes, tortilla chips, or crackers, making it suitable for parties or casual snacks.
The dip can be prepared a day ahead, stored tightly covered in the refrigerator, and baked with an additional 5 to 10 minutes if baking from chilled. Using a high-quality Italian 4-cheese blend is recommended for best flavor. Proper draining of spinach and artichokes ensures the dip is not watery.
Ingredients
- 16 ounces cream cheese room temperature, block-style
- 2 cups artichoke hearts coarsely chopped
- 10 ounces spinach frozen, chopped
- 1/2 cup mayonnaise
- 1/2 cup Parmigiano Reggiano cheese grated
- 1/2 cup Italian 4-cheese blend shredded
- 2 cloves garlic , finely minced
- 1/2 teaspoon garlic salt
- 2 tablespoons basil chopped, fresh
- 1/2 cup mozzarella cheese shredded
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 350 degrees F. Lightly coat a 2-quart baking dish with cooking spray (I usually use an 8-inch pan). Set aside.
- Cook spinach according to package directions and drain well in a fine-mesh sieve, or by squeezing in a kitchen towel. Set aside.
- In a large bowl with a hand mixer, or using a stand mixer with the paddle attachment, beat together cream cheese, mayonnaise, Parmigiano Reggiano, Italian 4-Cheese Shred, garlic, and garlic salt until well combined.
- Add artichoke hearts, spinach, and basil to the cream cheese mixture. Using a wooden spoon or rubber spatula, stir until combined. Season to taste with salt and pepper.
- Spread dip into prepared baking pan and top with mozzarella. Bake for 25-30 minutes, or until center is hot and cheese is bubbly. If desired, place the baked dip under the broiler to further brown and crisp the cheese, being sure to watch closely (it goes fast!).
- Serve hot with bread cubes, lightly-salted (or unsalted) tortilla chips, crackers, crostini, or crudités.
Notes
- Use thawed frozen or well-rinsed canned artichoke hearts, removing tough outer leaves before chopping.
- Drain spinach thoroughly to prevent watery dip; squeeze out excess moisture using a sieve or kitchen towel.
- BelGioioso Italian 4-Cheese Shred is recommended, but a similar blend of Fontina, Provolone, Parmesan, and Asiago can be used.
- The dip can be made a day ahead and refrigerated; bake with 5-10 extra minutes if starting from chilled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 10 servings
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 9g | 3% |
| Protein | 16g | 32% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 23mg | 8% |
| Sodium | 1005mg | 42% |
| Potassium | 291mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 4815IU | 96% |
| Vitamin C | 12.7mg | 14% |
| Calcium | 379mg | 38% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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