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Spinach Artichoke Dip
5 from 51 votes

Spinach Artichoke Dip

Spinach Artichoke Dip blends roasted garlic, fresh spinach, artichoke hearts, cream cheese, Parmesan, mozzarella, sour cream, and spices into a creamy, savory dish. The roasted garlic adds a mellow depth, while sautéed shallots and spinach prepare the base for a rich, cheesy dip. The mixture is baked until bubbling and golden on top, making it a classic, shareable appetizer often enjoyed with tortilla chips or bread.

Prep Time
10 mins
Cook Time
30 mins
Assembly Time
5 mins
Total Time
45 mins
Servings: 6
Calories: 173 kcal
Course: Appetizer
Cuisine: American

Ingredients

Roasted Garlic:
  • 1 garlic top sliced off, head
  • 1 teaspoon olive oil
  • salt Kosher salt, freshly ground black pepper
  • black pepper Kosher salt, freshly ground black pepper
Dip:
  • 6 ounces spinach fresh baby
  • 1 tablespoon olive oil
  • 1 shallot (peeled and minced)
  • kosher salt
  • 8 ounces cream cheese (softened)
  • 1/2 cup Parmesan Cheese 2 ounces, grated, Reggiano
  • 1 1/4 cups mozzarella cheese divided, shredded low-moisture
  • 3 tablespoons sour cream (or creme fraiche)
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon hot sauce
  • 1 (8-ounce) artichoke hearts drained and roughly chopped, jar
  • tortilla chips for serving, or slices of bread

Instructions

To Make the Roasted Garlic:
    Cup of Yum
  1. Preheat the oven to 350F. Place the head of garlic in the center of a piece of foil, cut side up. Drizzle the top with olive oil and add a pinch of salt and freshly ground pepper. Wrap it up and transfer it to a baking dish. Place it in the oven to roast for 30 minutes, until lightly brown and softened. Unwrap and Allow to cool for 10 minutes before handling.
To Make the Dip:
  1. Preheat oven to 350 degrees F. In a medium skillet, set over medium heat, add the spinach. Allow it to wilt, about 2 to 3 minutes. Transfer to a bed of paper towels or a clean kitchen towel. Squeeze the water out of the spinach and then place it in a medium bowl.
  2. In that same skillet, set over medium heat, add in the olive oil and shallots. Add a pinch of salt and cook until softened, about 1 to 2 minutes. Transfer to the bowl with the spinach.
  3. And then add in a few roasted garlic cloves (you can be the best judge of how many you want to add! I added about 3 garlic cloves). Next, add the cream cheese, Parmesn-Reggiano, 3/4 cup mozzarella, sour cream, red pepper flakes, Worcestershire and hot sauce. Mix together vigorously with a spoon OR you can use an electric hand mixer. You want it thoroughly all mixed. Then fold in the artichokes.
  4. And transfer it to a baking dish. Top it with the remaining 1/4 cup of mozzarella and transfer to the oven to bake for 25 minutes. The cheese should be all melty and delicious looking. If you want it browned (like mine), turn on the broiler and DO NOT WALK AWAY. It’ll probably need 1-2 minutes to get browned. 
  5. Serve with tortilla chips or slices of bread. See below in the NOTES section for options on ingredients and make-ahead directions.

Notes

  • Frozen spinach and artichoke hearts can be used if thawed fully and excess water squeezed out to avoid a watery dip.
  • Prepare the dip ahead of time by assembling it and storing covered in the refrigerator for up to 2 days before baking.
  • Add the shredded mozzarella on top just before baking to achieve a bubbly golden finish.

Nutrition Information

Calories 173kcal (9%) Carbohydrates 3g (1%) Protein 3g (6%) Fat 17g (26%) Saturated Fat 8g (40%) Cholesterol 45mg (15%) Sodium 198mg (8%) Potassium 90mg (2%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 599IU (12%) Vitamin C 2mg (2%) Calcium 47mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 173

% Daily Value*

Calories 173kcal 9%
Carbohydrates 3g 1%
Protein 3g 6%
Fat 17g 26%
Saturated Fat 8g 40%
Cholesterol 45mg 15%
Sodium 198mg 8%
Potassium 90mg 2%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 599IU 12%
Vitamin C 2mg 2%
Calcium 47mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.