Spinach Artichoke Dip
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5.0
51 reviews
Excellent
Spinach Artichoke Dip
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This Spinach Artichoke Dip recipe is so easy to throw together and bake it until all cheesy and bubbly. It’s a classic inspired by the dip served at Houston’s and Hillstone. It couldn’t be simpler and easy to make!
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Ingredients
Roasted Garlic:
- 1 head garlic (top sliced off)
- 1 teaspoon olive oil
- Kosher salt + Freshly black pepper
Dip:
- 6 ounces fresh baby spinach
- 1 tablespoon olive oil
- 1 shallot (peeled and minced)
- kosher salt
- 8 ounces cream cheese (softened)
- 1/2 cup Grated Parmesan-Reggiano (2 ounces)
- 1 1/4 cups shredded low-moisture shredded mozzarella (divided)
- 3 tablespoons sour cream (or creme fraiche)
- 1/2 teaspoon red pepper flakes
- 1 teaspoon Worcestershire
- 1 tablespoon hot sauce
- 1 (8-ounce) jar of artichoke hearts (drained and roughly chopped)
- Tortilla chips or slices of bread (for serving)
Instructions
To Make the Roasted Garlic:
- 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:
- 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.
- 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.
- 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.
- 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.
- Serve with tortilla chips or slices of bread. See below in the NOTES section for options on ingredients and make-ahead directions.
Notes
- Can Frozen Spinach Be Used - Yes! But make sure to thaw it first and wring out any excess water (there will be a ton!).
- Can I Use Frozen Artichoke Hearts - Yes, absolutely. Just be sure to thaw them first.
- Can This Be Prepped Ahead - Yep! You can make the entire dip and wrap it in plastic wrap and place it in the fridge for up to 2 days. Add the mozzarella on top and bake it up!
Nutrition Information
Show Details
Calories
173kcal
(9%)
Carbohydrates
3g
(1%)
Protein
3g
(6%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Cholesterol
45mg
(15%)
Sodium
198mg
(8%)
Potassium
90mg
(3%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
599IU
(12%)
Vitamin C
2mg
(2%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 173 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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