Spinach Artichoke Dip
User Reviews
5
Spinach Artichoke Dip
Description
This dip starts with steaming or sautéing fresh spinach to wilt and then thoroughly wringing out its moisture, preventing excess liquid in the final dish. The drained spinach is chopped and mixed with cream cheese, sour cream, chopped marinated artichokes, minced garlic, kosher salt, black pepper, grated Parmesan, and shredded mozzarella. Half of the mozzarella is stirred in while the rest tops the spread.
Baking at 375°F melts the cheeses and melds the flavors, creating a creamy, cohesive dip with a golden, slightly crisp cheese topping. Broiling briefly enhances the browning for added texture contrast. Chopped parsley on top adds a fresh, herbal note.
The dip is best served warm with sliced bread, crackers, and fresh vegetables for dipping. Using fresh cooked spinach rather than frozen preserves a smoother, less stringy texture. Properly removing all moisture from the spinach is key to maintaining a creamy consistency rather than a watery dip.
Ingredients
- 8 ounces cream cheese softened
- 1 cup sour cream
- 8 ounces spinach fresh leaves
- 3/4 cup artichoke hearts coarsely chopped, marinated
- 1 teaspoon garlic minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup Parmesan Cheese grated
- 1 1/2 cups mozzarella cheese divided use, shredded
- 1 tablespoon parsley chopped
- bread sliced, for serving
- crackers
- vegetables
- cooking spray
Instructions
- Steam or saute the spinach until wilted. Let cool, then wring out all the excess water. Coarsely chop the spinach.
- Preheat the oven to 375 degrees F. Coat a small baking dish or skillet with cooking spray.
- Place the cream cheese, sour cream, cooked spinach, artichoke hearts, garlic, salt, pepper, parmesan cheese and 3/4 cup of the mozzarella cheese in a bowl. Stir until well combined.
- Spread the spinach mixture into the prepared dish. Top with remaining shredded mozzarella cheese.
- Bake for 20 minutes or until dip is bubbly and cheese is melted. Turn the oven to broil and cook for 2-3 more minutes or until cheese starts to brown.
- Sprinkle with chopped parsley, then serve immediately with bread, crackers and vegetables.
Notes
- Remove all water from cooked spinach by squeezing, using a potato ricer, or wringing in paper towels to avoid watery dip.
- Freshly cooked spinach yields a smoother texture; frozen spinach can be a substitute but may be stringier.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 2g | 1% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 389mg | 16% |
| Potassium | 82mg | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 605IU | 12% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 188mg | 19% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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