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–+ servings

Spinach Artichoke Dip

Prep: 15 mins
Cook: 30 mins
Total Time: 45 mins
Yield: 12 servings
Course: Appetizer
Cuisine: American
Calories: 275kcal
Author: Jessica Gavin
Baked until hot and bubbly, spinach artichoke dip is the perfect shareable appetizer to serve with crunchy chips, crisp vegetables, or toasted bread slices.

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

Special Equipment

Instructions

  • Set an oven rack to the middle position. Preheat to 400ºF (204ºC).
  • Lightly grease an 8-inch square baking dish with cooking spray or olive oil.
  • Place 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 hands to squeeze the excess water from the defrosted spinach.
  • In a medium bowl, use a spatula to mix together 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.
  • Transfer spinach and artichoke mixture to greased baking dish. Spread the mixture evenly in the pan. Sprinkle ½ cup mozzarella cheese and ¼ cup parmesan cheese evenly on top.
  • Bake until cheese is lightly browned and bubbling around the edges, 20 to 25 minutes.
  • Served spinach artichoke dip with chips, sliced baguettes, or crackers.

Notes

Reheat: Preheat oven to 325ºF (163ºC). Bake dip until warmed throughout and cheese is melted, about 20 to 25 minutes.

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
Did you make this recipe?I want to see it! Tag me @jessica_gavin on Instagram.