The Best Baked Creamy Spinach And Artichoke Dip
Make a spot on copycat of your favorite classic restaurant appetizer using this recipe for the best baked creamy spinach and artichoke dip. Ready in just 30 minutes and using simple ingredients, this easy hot dip is perfect for snack and sharing. Serve it for parties, game days, and potlucks- whatever the occasion, it's always a crowd pleaser!
Servings: 12
Calories: 227kcal
Ingredients
- 3 cups frozen spinach completely thawed, well drained, and finely chopped
- 8 ounces cream cheese softened
- 1 6 oz jar marinated artichoke hearts drained, rinsed, and finely chopped
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tbsp minced garlic
- 1/2 cup shredded parmesan cheese
- 1/2 cup shredded mozzarella cheese
Instructions
- Add all of the ingredients to a large mixing bowl.3 cups frozen spinach, 8 ounces cream cheese, 1 6 oz jar marinated artichoke hearts, 1 cup sour cream, 1/2 cup mayonnaise, 2 tbsp minced garlic, 1/2 cup shredded parmesan cheese, 1/2 cup shredded mozzarella cheese
- Using a hand mixer, blend them together until evenly combined and creamy.
- Transfer dip to an 8x8" baking dish and spread out in an even layer.
- Bake at 350° for 25-30 minutes, or until the cheese is melted and creamy, and the edges of the dip are golden brown.
- Serve warm with your favorite dipping options, and enjoy!
Notes
- Be sure to completely thaw the frozen spinach and drain off all excess moisture so that it doesn't make your dip watery. If the chopped spinach still seems too moist, even after thawing and draining, press it between a few layers of paper towels to draw out any remaining trapped moisture.
- For the best results I recommend using full fat ingredients; however, if you're looking to shave off calories or fat content, you can use the reduced fat, or non-fat counterparts, of many of the ingredients.
- Don't forget to rinse the marinated artichoke hearts before using them as instructed. They're essentially pickled and you're rinsing off the brine they're packed in, which is very salty and overpowering otherwise.
- Cream cheese based dips can be hard to mix properly, because it's still pretty thick even when softened. I recommend adding all of the ingredients to a large mixing bowl and using a hand mixer to blend them together. Alternatively, you could use a food processor or even mix it by hand, if preferred.
- I recommend finely chopped the spinach and artichokes so that they're easier to incorporate into the base, and also to ensure each bite has a bit of both. You can give them a rougher chop if you want a less of them in each bite and bigger flavor in each scoop that they are.
- Frozen spinach, especially when thawed and all the moisture removed, can yield a lot less than you'd expect. You can absolutely add more spinach to this if you'd like, or if you're looking to sneak a bit more into something your kids will readily eat.
Nutrition
Calories: 227kcal | Carbohydrates: 5g | Protein: 6g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 41mg | Sodium: 304mg | Potassium: 198mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5158IU | Vitamin C: 6mg | Calcium: 167mg | Iron: 1mg