Spinach Artichoke Dip
User Reviews
5
Spinach Artichoke Dip
Description
This dip blends softened cream cheese with sour cream and mayonnaise to form a creamy base, into which chopped marinated artichoke hearts and well-drained frozen spinach are stirred. Mozzarella cheese adds mild richness and helps create a melty texture after baking. Seasoned simply with salt and pepper, the mixture is spread in a baking dish and baked covered to maintain moisture until thoroughly heated.
The marinated artichokes contribute a lemony, herby note while the spinach provides a fresh green element. The finished dip is smooth and creamy with bits of artichoke and spinach for texture, perfect for communal snacking.
Traditionally served with tortilla chips or chunks of crusty bread, this dish fits well as an appetizer or snack for groups. It can be made a day ahead and reheated in the oven. Freezing is not recommended as the texture may degrade.
Ingredients
- 8 ounces cream cheese softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 12 ounces artichoke hearts drained and chopped (see note 1, marinated
- 10 ounces spinach thawed and excess water removed (see note 2, frozen, chopped
- 1 cup mozzarella cheese 4 ounces, shredded
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- tortilla chips or bread chunks for serving
Instructions
- Preheat oven to 400 degrees. Coat a 9-inch pie plate or other baking dish with nonstick cooking spray.
- In a medium bowl, add cream cheese, mayonnaise, and sour cream and mix until smooth. Stir in artichoke hearts, spinach, mozzarella cheese, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
- Spread evenly into prepared baking dish and cover with foil. Bake until hot and bubbly, about 35 to 40 minutes. Serve with tortilla chips or crusty bread.
Notes
- Drain marinated artichoke hearts thoroughly before chopping to avoid excess moisture.
- For fresh spinach, cook down 1.5 pounds with minimal liquid then squeeze out excess water to yield about 1.5 cups.
- Leftover dip keeps refrigerated for up to 4 days covered.
- Make ahead by assembling the dip and storing it covered in the refrigerator, then bake before serving.
- Freezing is not advised because it changes the texture, causing separation and watery quality.
- This recipe yields enough for 8 to 10 half-cup servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (1/2 cup each)
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 222kcal | 11% |
| Carbohydrates | 4g | 1% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 25mg | 8% |
| Sodium | 376mg | 16% |
| Potassium | 154mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 4774IU | 95% |
| Vitamin C | 11mg | 12% |
| Calcium | 141mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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