Spinach Artichoke Dip
User Reviews
5.0
78 reviews
Excellent
Spinach Artichoke Dip
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Homemade Spinach Artichoke Dip is even better than the classic restaurant appetizer. It's hot, bubbly, cheesy, just begging for some crusty bread or tortilla chips.
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Ingredients
- 8 ounces cream cheese softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 12 ounces marinated artichoke hearts drained and chopped (see note 1)
- 10 ounces frozen chopped spinach thawed and excess water removed (see note 2)
- 1 cup shredded Mozzarella cheese (4 ounces)
- Salt and freshly ground black pepper to taste
- 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
- Artichoke hearts: Marinated artichokes are packed in a brine of lemon juice, olive oil, and Italian seasoning. Drain off the liquid and chop them up. Or substitute one (13-ounce) can of plain artichoke hearts or 12 ounces frozen, thawed artichoke hearts, chopped and mixed with 2 minced scallions, 1 tablespoon fresh lemon juice, and 1/4 teaspoon of garlic powder.
- Spinach: Thaw and wring out extra water with a clean kitchen towel or drain in a fine mesh sieve (press down with a spoon or spatula to extract as much liquid as possible). To substitute fresh spinach, cook down 1 1/2 pounds of fresh spinach in a skillet using a little water or olive oil. Once you squeeze out extra liquid after cooking, you should be left with about 1 1/2 cups.
- Yield: This recipe makes about 4 to 5 cups Spinach Artichoke Dip, enough for 8 to 10 servings (1/2 cup each).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Make the dip the day before and store covered in the refrigerator. Spread in a baking dish and bake when ready to eat.
- Freezer: The texture of the dip will change if frozen and may become watery, curdled, or separated.
Nutrition Information
Show Details
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
(4%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
4774IU
(95%)
Vitamin C
11mg
(12%)
Calcium
141mg
(14%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
78 reviews
Excellent
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