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What I Love About This Dip:
- Quick – You’ll be ready to serve this baked spinach dip in just 30 minutes!
- Make in Advance – Busy day? Prep this anytime and store in the fridge for 1-2 days before baking.
- Crowd Pleaser – This is guaranteed to disappear before your eyes! I never have any left, and always get so many compliments!
Ingredients Needed:
- Artichoke Hearts: I use canned artichoke hearts out of convenience, but you could use fresh cooked artichoke hearts if you have them.
- Frozen Spinach: thaw first, and squeeze out the excess liquid. See recipe notes for how to substitute fresh spinach.
- Mayonnaise
- Sour Cream
- Cream Cheese: allow it to come to room temperature so it mixes in smoothly. Low fat or Neufchatel cheese would also work.
- Parmesan Cheese: Freshly grated tastes best and melts smoothly.
- Garlic
How to Make Spinach Artichoke Dip:
Mix all ingredients in a large mixing bowl with an electric mixer until combined.
Pour into baking dish and sprinkle a little extra parmesan cheese on top.
Bake for about 20 minutes or until hot and bubbly. Serve the best spinach artichoke dip recipe with crusty bread, crackers, or chips.
Make Ahead and Freezing Instructions:
To Make Ahead: Prepare the recipe through step 4 (before baking) and store it in the refrigerator for 1-2 days until ready to bake.
To Freeze: Prepare the recipe through step 4 (before baking). Place mixture in a freezer safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator and return to baking dish before baking.
Recipe Variations:
- Spinach Artichoke Dip with Fresh Spinach: Cook about 10 ounces of fresh spinach in a skillet with a little drizzle of olive oil. Once the spinach has cooked down, let it cool before squeezing the liquid out of it. I just get a big paper towel, scoop the spinach into it, and gently squeeze it over the sink.
- Healthy Spinach Artichoke Dip: Substitute Greek yogurt for sour cream and use low fat cream cheese.
- Crockpot Spinach Artichoke Dip: Add everything to the slow cooker and cook on high for 2 hours. Stir well before serving.
- Artichoke Dip without Spinach: use this Artichoke Dip recipe.
Spinach Artichoke Dip
Author: Lauren Allen
Servings: 10
Calories: 164
Cost: 6
Prep: 10 Mins
Cook: 20 Mins
Total: 30 Mins
Ingredients
- 14 ounce can artichoke hearts , drained and chopped
- ½ cup sour cream
- 1/2 cup mayonnaise
- 8 ounces cream cheese , room temperature
- 1 cup freshly grated parmesan cheese , loosely measured
- 1 clove garlic minced
- 1/2 cup spinach , frozen, thawed and liquid squeezed out
Instructions
Preheat oven to 350 degrees F.
To a mixing bowl add sour cream, mayo, cream cheese, drained spinach, artichoke hearts, garlic and ¾ cup of parmesan cheese. Combine until smooth.
Place in a greased baking dish (most pan sizes around 8×8 in or a little smaller will work. You could even use a glass pie dish).
Sprinkle remaining ¼ cup of parmesan cheese on top.
Bake in preheated oven for about 20 minutes or until hot and bubbly. Serve warm with crackers or bread.
Notes
Make Ahead Instructions: Prepare the recipe through step 4 (before baking) and store it in the refrigerator for 1-2 days until ready to bake.
Freezing Instructions: Prepare the recipe through step 4 (before baking). Place mixture in a freezer safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator and return to baking dish before baking.
Variations:
Spinach Artichoke Dip with Fresh Spinach: Cook about 10 ounces of fresh spinach in a skillet with a little drizzle of olive oil. Once the spinach has cooked down, let it cool before squeezing the liquid out of it. I just get a big paper towel, scoop the spinach into it, and gently squeeze it over the sink.
Healthy Spinach Artichoke Dip: Substitute Greek yogurt for sour cream and use low fat cream cheese.
Crockpot Spinach Artichoke Dip: Add everything to the slow cooker and cook on high for 2 hours. Stir well before serving.
Artichoke Dip without Spinach: use this Artichoke Dip recipe.
Nutrition
Calories: 164kcal
Carbohydrates: 6g
Protein: 6g
Fat: 13g
Saturated Fat: 7g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 3g
Trans Fat: 0.01g
Cholesterol: 34mg
Sodium: 490mg
Potassium: 75mg
Fiber: 1g
Sugar: 2g
Vitamin A: 540IU
Vitamin C: 1mg
Calcium: 124mg
Iron: 0.1mg
This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.
