Spinach Artichoke Dip
User Reviews
5
Spinach Artichoke Dip
Description
The Spinach Artichoke Dip recipe starts by mixing softened cream cheese and mayonnaise until smooth, creating a rich base. Wilted and well-drained baby spinach and chopped artichoke hearts add a fresh vegetable component, while minced garlic imparts savory depth. The combination of shredded mozzarella, gruyere, and grated Parmesan cheeses contributes layers of melty, flavorful richness.
After thoroughly combining the ingredients, the mixture is poured into a baking dish, topped with additional cheese, and baked at 375°F for 15 minutes until hot and bubbly with a lightly browned top. The baked dip features a creamy, luscious consistency with tender bits of spinach and artichoke distributed evenly throughout.
This dip works well served warm with tortilla chips or bread for dipping. It can be prepared ahead of time and refrigerated before baking, allowing flavors to meld. Variations include substituting frozen spinach (thoroughly drained) or swapping cheeses such as fontina or havarti to adjust flavor and texture subtly.
A practical tip for the recipe is that if the cream cheese is not softened, it can be microwaved briefly or submerged in warm water to ease mixing. Refrigerated assembled dip adds a few minutes to the baking time to become thoroughly heated through.
Ingredients
- 8 ounces cream cheese softened
- 4 tablespoons mayonnaise
- 8 ounces baby spinach wilted, squeezed and chopped
- 8 ounces artichoke hearts jarred, drained and chopped
- 1 garlic minced, 1 clove
- 2 1/2 ounces mozzarella cheese shredded, divided
- 2 1/2 ounces gruyere cheese shredded, divided
- 2 ounces Parmesan Cheese grated
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 375˚F.
- Place cream cheese and mayonnaise into a large mixing bowl and stir together to breakup block of cream cheese.
- Add spinach, artichokes, garlic, 2 ounces each mozzarella and gruyere, 1 ounce Parmesan, salt, and pepper.
- Mix together until completely and evenly combined.
- Pour mixture into a 2 quart baking dish or 8-inch skillet and smooth top.
- Sprinkle with remaining cheese.
- Bake spinach artichoke dip for 15 minutes. Bake spinach artichoke dip for 15 minutes. Remove from oven and serve with tortilla chips.
Notes
- If cream cheese is not softened, microwave it uncovered for 15 seconds or warm it in foil packaging submerged in hot water for 15 minutes.
- Prepare the dip up to 2 days ahead by assembling and covering tightly before refrigerating; add 5 minutes to baking time if chilled.
- Frozen spinach can be used if thawed and squeezed dry, using about 11-12 ounces to compensate for moisture weight.
- Other leafy greens like kale can substitute for spinach if reduced to about 6 ounces.
- Cheese variations such as fontina, havarti, or comté can be used for a different flavor profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 7g | 2% |
| Protein | 13g | 26% |
| Fat | 33g | 51% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 869mg | 36% |
| Potassium | 301mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 4711IU | 94% |
| Vitamin C | 19mg | 21% |
| Calcium | 346mg | 35% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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