Spinach Artichoke Dip Recipe
User Reviews
5
Spinach Artichoke Dip Recipe
Description
This recipe starts with softened cream cheese mixed with drained chopped artichoke hearts and either fresh or well-drained frozen spinach. Mayonnaise, sour cream, or Greek yogurt adds moisture and creaminess. Parmesan and mozzarella cheeses provide richness and a slightly tangy flavor, with reserved Parmesan used as a topping. A seasoning mix can add subtle flavor depth.
Ingredients are combined thoroughly and either baked at 350°F for 20 minutes or cooked in a slow cooker on low or high heat until the mixture is heated through and cheeses are melted. The result is a thick, creamy dip with tender spinach and artichokes.
This dip is served warm alongside chips, crackers, toast, or vegetables, making it versatile for gatherings or casual snacks. Variations in the creamy base can subtly change texture and tang.
Prepared dip can be made ahead and stored refrigerated up to 2 days before cooking and freezes well when uncooked. Proper thawing and draining frozen spinach prevent excess liquid, and reheating is best done gently to preserve texture.
Ingredients
- 1 (14-ounce) jar artichoke hearts drained and chopped
- 2 cups spinach chopped fresh or 1 (10-ounce) package frozen chopped spinach thawed and drained well
- 1 (8-ounce) package cream cheese softened
- ½ cup mayonnaise or sour cream or Greek yogurt
- 2 cups Parmesan Cheese divided, grated
- 1/2 /2 cup mozzarella cheese
- 1 teaspoon seasoning mix Stone House brand
Instructions
Oven Baked Spinach Artichoke Dip Recipe
- Preheat oven to 350º F. Mix all ingredients until well combined, reserving 1/2 cup Parmesan cheese for topping, and pour into a shallow baking dish.
- Bake for 20 minutes. Serve warm with chips, crackers, vegetables, or toast.
Slow Cooker Spinach Artichoke Dip Recipe
- Mix all ingredients together until well combined, reserving 1/2 cup Parmesan cheese for topping. Transfer into a 3-quart slow cooker.
- Cook on low for 2 hours or high for 1 hour, checking every 30 minutes to ensure it does not overcook. Serve warm with chips, crackers, vegetables, or toast.
Notes
- Make ahead by preparing the dip mixture and refrigerating up to 2 days before baking or slow cooking.
- Properly thaw and drain frozen spinach to avoid watery dip.
- Freeze uncooked dip up to 2 months; thaw overnight in refrigerator before cooking.
- Reheat leftover dip in a microwave or oven until warmed through.
- Using mayonnaise may slightly alter dip texture compared to sour cream or Greek yogurt.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Serving | 4tablespoons | |
| Calories | 227kcal | 11% |
| Carbohydrates | 2g | 1% |
| Protein | 16g | 32% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 744mg | 31% |
| Potassium | 151mg | 3% |
| Sugar | 1g | 2% |
| Vitamin A | 1755IU | 35% |
| Vitamin C | 4mg | 4% |
| Calcium | 568mg | 57% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
