Spinach Artichoke Dip
User Reviews
4.6
Spinach Artichoke Dip
Description
The Spinach Artichoke Dip begins with room-temperature cream cheese beaten smooth, then combined with creamy plain Greek yogurt for tang and moisture. Thawed and drained spinach adds leafy texture, while chopped artichoke hearts contribute a subtle, tangy bite. A mix of shredded fontina, mozzarella, and Parmesan cheeses is folded in to create a rich, melty cheese base that binds the ingredients.
The addition of fresh chopped basil and a dash of crushed red pepper flakes introduces brightness and a hint of heat, balanced by salt and pepper. The dip is spread into a greased baking dish or cast iron skillet and topped with remaining cheese before baking. The result is a golden, bubbling surface with a creamy, cheesy interior studded with vegetables.
Served warm, this dip suits social occasions or appetizers and goes well with toasted baguette slices, crackers, pita chips, or raw vegetables. The use of Greek yogurt can be interchangeably replaced with sour cream or a sour cream-mayonnaise mix to adjust creaminess to preference.
Ingredients
- 8 oz cream cheese at room temperature, package
- 1/2 cup Greek yogurt plain
- 8 oz spinach thawed and water squeezed out, frozen
- 14 oz artichoke hearts drained and chopped
- 1 cup fontina cheese divided, shredded
- 1 cup mozzarella cheese divided, shredded
- 1 cup Parmesan Cheese divided, shredded
- 1/4 cup basil chopped
- crushed red pepper flakes dash
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
Instructions
- Preheat oven to 375 degrees F. Grease a 10-inch skillet or 8x8-inch baking dish with nonstick cooking spray and set aside.
- Using a stand mixer, beat the cream cheese until smooth. Add the Greek yogurt (see note if you want to use sour cream or mayonnaise) and beat until smooth.
- Stir in the spinach, artichoke hearts, 3/4 cup fontina cheese, 3/4 cup mozzarella cheese, and 1/2 cup Parmesan cheese, basil, crushed red pepper flakes, salt, and pepper. Stir until combined.
- Spread the mixture into the prepared pan. Top with remaining fontina, mozzarella, and Parmesan cheese.
- Bake for 20-25 minutes or until the cheese is melted and the top is golden brown.
- Serve the dip warm with toasted baguette slices.
Notes
- Greek yogurt can be substituted with sour cream or a combination of sour cream and mayonnaise for a different texture.
- Serve the dip warm or at room temperature accompanied by toasted baguette slices, crackers, pita chips, tortilla chips, or fresh vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 6g | 2% |
| Protein | 13g | 26% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 54mg | 18% |
| Sodium | 583mg | 24% |
| Potassium | 170mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 4332IU | 87% |
| Vitamin C | 10mg | 11% |
| Calcium | 326mg | 33% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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