Spinach Artichoke Dip
User Reviews
5
Spinach Artichoke Dip
Description
The recipe starts by mixing sour cream, mayonnaise, softened cream cheese, drained chopped artichokes, thawed and thoroughly squeezed spinach, garlic, and most of the parmesan cheese until smooth. This mixture is transferred to a greased baking dish and topped with the remaining parmesan for a crusty finish. Baking at 350°F for about 20 minutes heats the dip through and develops a golden bubbly surface. The dish offers a creamy, slightly tangy flavor profile with hints of garlic and the earthiness of spinach and artichoke.
Spinach Artichoke Dip is often served warm as an appetizer alongside crackers or slices of bread. Variations include using fresh cooked spinach instead of frozen, substituting Greek yogurt for sour cream, or preparing it in a slow cooker. The dip can be made ahead up to two days refrigerated or frozen for two months before baking.
Ingredients
- 14 ounce can artichoke hearts , drained and chopped
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 8 ounces cream cheese , room temperature
- 1 cup Parmesan Cheese loosely measured, freshly grated
- 1 clove garlic minced
- 1/2 cup spinach , frozen, thawed and liquid squeezed out
Instructions
- Preheat oven to 350 degrees F.
- To a mixing bowl add sour cream, mayo, cream cheese, drained spinach, artichoke hearts, garlic and 3/4 cup of parmesan cheese. Combine until smooth.
- Place in a greased baking dish (most pan sizes around 8x8 in or a little smaller will work. You could even use a glass pie dish).
- Sprinkle remaining 1/4 cup of parmesan cheese on top.
- Bake in preheated oven for about 20 minutes or until hot and bubbly. Serve warm with crackers or bread.
Notes
- For a fresh spinach variant, cook and cool about 10 ounces of fresh spinach, then squeeze out excess moisture before mixing.
- Healthier versions can substitute Greek yogurt for sour cream and use low-fat cream cheese.
- Prepare the dip up to two days before baking and refrigerate.
- The dip can be frozen for up to two months before baking; thaw overnight in the refrigerator.
- Slow cooker preparation is possible by cooking all ingredients on high for 2 hours before serving.
- Artichoke Dip without spinach is a suitable alternative by omitting the spinach.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 6g | 2% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 34mg | 11% |
| Sodium | 490mg | 20% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 540IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 124mg | 12% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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