Baked Spinach Artichoke Dip
Hot spinach artichoke dip is creamy, cheesy spinach and artichokes, baked golden and bubbly in 30 minutes. Great for game day and parties!
Servings: 12 servings
Calories: 144kcal
Equipment
- 8 x 8 casserole dish or 8-inch round
Ingredients
- 2 cups Fresh Spinach tightly packed *see footnotes for frozen spinach
- 1 (14-ounce can) Artichoke Hearts drained
- 8 ounces Cream Cheese softened to room temperature
- ½ cup Mayonnaise
- ½ cup Greek Yogurt or Sour Cream
- 3 cloves Garlic finely grated
- ½ cup Shredded Mozzarella Cheese (4 ounces) plus more for topping
- ½ cup Grated Parmesan Cheese (4 ounces) plus more for topping
- optional Fresh Parsley for garnish
Instructions
- Preheat oven to 350°F and coat an 8 x 8 baking dish with cooking spray.
- Finely chop the SPINACH and coarsely chop the ARTICHOKES.
- In a mixing bowl, combine CREAM CHEESE, MAYONNAISE, YOGURT or SOUR CREAM, GARLIC, MOZZARELLA CHEESE, and PARMESAN CHEESE until smooth and creamy.
- Gently fold in the SPINACH and ARTICHOKES.
- Spread this mixture evenly in the baking dish and bake uncovered for 20 minutes, or until bubbling and golden. For a deeper golden surface, broil for 1–2 minutes.
- Let the hot dip rest for 5 minutes before serving.
- Garnish with FRESH PARSLEY and serve warm with your choice of pita chips, tortilla chips, crackers, or crostini.
- To store leftovers, cool completely and refrigerate in an airtight container for up to five days.
Video
Notes
Swap fresh for frozen spinach with 1 (6-ounce) package, thawed, drained, and squeezed of all excess moisture.
Gently squeeze the artichokes with your hands or clean towel to remove excess moisture, to prevent a watery texture.
Soften cream cheese quickly by microwaving it on low heat in a covered, microwave-safe bowl.
Use any oven-safe dish to bake the dip, but cast iron or ceramic retains heat well for serving and keeping the hot dip warm.
To make ahead, mix the dip, cover, and refrigerate for up to 2 days. Rest it at room temperature for 30–45 minutes before baking to prevent thermal shock.
Nutrition
Serving: 0.25cup | Calories: 144kcal | Carbohydrates: 3g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 245mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 799IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 1mg