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–+ servings

Spinach Artichoke Dip

Prep: 15 minutes
Cook: 30 minutes
Total Time: 45 minutes
Yield: 12 servings
Course: Appetizer
Cuisine: American
Calories: 275kcal
Author: Jessica Gavin
The creamy texture and savory taste of this spinach artichoke dip make it a versatile and satisfying dish that's always a hit at parties or gatherings.

Ingredients

  • 10 ounces (284 g) frozen chopped spinach
  • 2 cups (340 g) marinated artichoke hearts, drained, roughly chopped
  • 1 cup (226 g) cream cheese, softened to room temperature
  • ⅔ cup (158 ml) mayonnaise
  • ⅓ cup (79 ml) sour cream
  • 1 ½ cup (113 g) mozzarella cheese, shredded whole milk
  • ¾ cups (57 g) parmesan cheese, finely shredded
  • 1 tablespoon (8 g) minced garlic
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 tablespoon (2 g) chopped parsley

Instructions

  • Preheat the Oven - Set the oven rack to the middle position. Preheat to 400ºF (204ºC). Lightly grease an 8-inch square baking dish with cooking spray or olive oil.
  • Defrost the Spinach - Place the frozen spinach in a bowl and defrost at medium power for about 4 minutes, stirring halfway through. The leaves should be thawed but not hot. Use your hands and squeeze the spinach to remove excess liquid.
  • Combine the Ingredients - In a medium bowl, use a spatula to mix the drained spinach, chopped artichokes, cream cheese, mayonnaise, sour cream, 1 cup of mozzarella, ½ cup parmesan cheese, garlic, salt, and pepper until well combined.
  • Bake - Transfer the mixture to the greased baking dish. Spread evenly. Sprinkle ½ cup mozzarella cheese and ¼ cup parmesan cheese on top. Bake until cheese is lightly browned and bubbling around the edges, 20 to 25 minutes.
  • To Serve - Garnish with parsley and serve with chips, sliced baguettes, or crackers.

Notes

  • Using Fresh Spinach: Use 8 ounces or 6 cups of packed baby spinach. Blanch or saute the spinach, yielding about 1 cup. Once cooled, chop into smaller pieces.  
  • Made Ahead: Assemble, cover, and refrigerate for up to 3 days. 
  • Storing: Cool, cover, and refrigerate the baked dip for up to 2 days. 
  • Reheat: Preheat oven to 325ºF (163ºC). Bake dip until warmed throughout, and cheese is melted about 20 to 25 minutes. Cover with foil if the surface is browning too quickly.

Nutrition

Calories: 275kcal | Carbohydrates: 4g | Protein: 8g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 46mg | Sodium: 569mg | Potassium: 135mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3554IU | Vitamin C: 9mg | Calcium: 205mg | Iron: 1mg
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