Spinach Artichoke Dip
User Reviews
5
Spinach Artichoke Dip
Description
The dip starts by mixing cream cheese, sour cream, and mayonnaise with garlic, onion powder, salt, and pepper, creating a smooth base. Mozzarella, Parmesan, and white cheddar cheeses are folded in, adding different layers of meltiness and sharpness. The addition of coarsely chopped artichoke hearts and well-drained spinach contributes a slight tang and subtle earthiness to the creamy, cheesy mixture.
Baked in a butter-greased dish until heated through and topped with extra Parmesan, the dip develops a lightly browned top and a hot, melty consistency. It’s ideal for serving alongside pita chips, tortilla chips, or crackers, making it a popular appetizer or snack option for gatherings or casual occasions.
For best results with the spinach, the notes suggest thawing it in a fine mesh strainer under lukewarm water and pressing out excess moisture with a paper towel to prevent watery dip consistency.
Ingredients
- 8 oz cream cheese softened
- ¾ cup sour cream
- ¼ cup mayonnaise
- 1 teaspoon garlic about one clove, minced
- ¼ teaspoon onion powder
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper ground
- 1 cup mozzarella cheese shredded
- ¾ cups Parmesan Cheese divided, shredded
- ½ cup cheddar cheese shredded, sharp, white
- 14 oz artichoke hearts drained, patted dry and coarsely chopped, canned, quartered
- 9 or 10 or 10 oz spinach thawed and well drained², frozen, chopped, bag
- Pita chips or anything else you'd like to use for dipping!
- crackers
- tortilla chips
Instructions
- Preheat oven to 375F (190C) and lightly grease a 9” pie plate with butter. Set aside.
- Combine cream cheese, sour cream, mayo, garlic, onion power, salt, and pepper in a large bowl and stir well.
- Stir in mozzarella cheese, ½ cup parmesan, and white cheddar.
- Add artichoke hearts and spinach and stir well until all ingredients are well-combined.
- Spread evenly into prepared pie plate and sprinkle top with remaining ¼ cup parmesan cheese.
- Transfer to 375F (190C) oven and bake for 20-25 minutes/until heated through.
- Serve with tortilla chips, pita chips, or whatever else you’d like!
Notes
- Do not use marinated artichoke hearts to avoid unwanted flavors; plain canned hearts are preferred.
- Thaw frozen spinach by rinsing under lukewarm water in a fine mesh strainer and pressing out excess water with a paper towel to keep the dip from being watery.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 325kcal | 16% |
| Carbohydrates | 7g | 2% |
| Protein | 13g | 26% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 704mg | 29% |
| Potassium | 333mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 8654IU | 173% |
| Vitamin C | 4mg | 4% |
| Calcium | 373mg | 37% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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