Spinach Artichoke Dip Recipe
Creamy, cheesy dip made with spinach, artichoke hearts, cream cheese, Mozzarella cheese, Parmesan cheese, and a few other flavorful ingredients.
Servings: 6
Calories: 514kcal
Ingredients
- 9 oz frozen spinach thawed, excess juices squeezed
- 8.5 oz can artichoke hearts excess juices drained
- 8 oz cream cheese
- 1/2 cup fresh grated Parmigiano Reggiano cheese
- 8 oz shredded Mozzarella cheese
- 2 garlic cloves
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 tbsp fresh minced parsley
- salt
- fresh cracked black pepper
- 4 oz shredded Mozzarella cheese to top
- 1/4 cup grated Parmesan to top
Instructions
- Pre-heat the oven to 375°F.
- Squeeze out excess juices from spinach and drain artichoke hearts. Dice artichoke hearts into smaller pieces.
- In a mixing bowl, combine cream cheese, Mozzarella cheese, Parmesan cheese, pressed garlic, sour cream, mayo, parsley, salt, and pepper. Mix very well until all incorporated.
- Mix in the spinach and chopped artichoke hearts. Transfer into a lightly greased baking dish.
- Top off with a shredded Mozzarella cheese and grated Parmesan.
- Bake for 15-20 minutes.
- Serve tortilla chips, bread crisps, and/or veggies.
Video
Notes
- Double The Recipe: You can easily double this recipe and use a 9x13 baking dish. You don't need to adjust the bake time much, in the larger casserole dish, it will take about 20-22 minutes to cook.
- Using Fresh Spinach: Get a 10 oz package of baby spinach, chop it, and cook it down covered with a lid, over medium-low heat. Make sure to squeeze the excess liquid from the cooked spinach before adding to the dip.
Nutrition
Calories: 514kcal | Carbohydrates: 7g | Protein: 17g | Fat: 46g | Saturated Fat: 19g | Cholesterol: 98mg | Sodium: 871mg | Potassium: 269mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6485IU | Vitamin C: 13mg | Calcium: 458mg | Iron: 1.7mg