Spinach Artichoke Dip
User Reviews
5.0
12 reviews
Excellent
Spinach Artichoke Dip
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Thick, creamy, and packed with flavor, this decadent six cheese Spinach Artichoke Dip has been a favorite of my friends and family for years.
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Ingredients
- 16 ounces block-style cream cheese , room temperature
- 2 cups coarsely chopped artichoke hearts *
- 10 ounces frozen chopped spinach
- 1/2 cup mayonnaise
- 1/2 cup grated parmigiano reggiano
- 1/2 cup Italian 4-cheese shred **
- 2 cloves garlic , finely minced
- 1/2 teaspoon garlic salt
- 2 tablespoons fresh basil , chopped
- 1/2 cup shredded mozzarella
- salt and 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
- *I use a 12-ounce bag of frozen artichoke hearts, thawed, OR 2 (14-ounce) cans (not marinated; rinsed). Whether using canned or frozen, remove and discard any tough outer leaves before chopping and drain well, pressing out any excess water.
- **I use BelGioioso 4-Cheese Shred. It's my longtime favorite for this recipe, and widely distributed at grocery stores. If you're unable to find it, look for a cheese mix containing Fontina, Provolone, Parmesan, and Asiago.
- The dip can be prepped up to a day in advance, stored tightly-covered in the refrigerator until ready to bake. If baking from chilled, add 5-10 minutes to the total baking time.
Nutrition Information
Show Details
Calories
289kcal
(14%)
Carbohydrates
9g
(3%)
Protein
16g
(32%)
Fat
20g
(31%)
Saturated Fat
4g
(20%)
Cholesterol
23mg
(8%)
Sodium
1005mg
(42%)
Potassium
291mg
(8%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
4815IU
(96%)
Vitamin C
12.7mg
(14%)
Calcium
379mg
(38%)
Iron
1.2mg
(7%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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