Spinach Artichoke Dip
Hot, creamy spinach artichoke dip with real cheese and fresh ingredients that tastes better than restaurant versions. This easy appetizer recipe is ready in 25 minutes and perfect for entertaining crowds.
Pin Share Print Servings: 12 servings
Calories: 165kcal
Cost: $8.25
Equipment
- Large mixing bowl (For combining all ingredients)
- 8x8 or 9x9 inch baking dish (Greased for easy serving)
- Electric mixer or whisk (For smooth cream cheese mixture)
- Clean kitchen towels (Essential for draining spinach)
- Rubber spatula (For transferring mixture)
Ingredients
- 8 oz cream cheese - Softened to room temperature
- ½ cup mayonnaise - Regular or light
- ½ cup sour cream - Room temperature
- 3 cloves garlic - Minced
- ½ teaspoon salt - To taste
- ¼ teaspoon black pepper - Freshly ground
- 10 oz frozen spinach - Thawed and drained
- 1 can artichoke hearts - 14 oz, drained and chopped
- 1 cup mozzarella cheese - Shredded
- ¾ cup parmesan cheese - Grated, divided
- ¼ cup extra parmesan - For topping
Instructions
- Cook at 375°F for 20-25 minutes until hot, bubbly, and golden
- Combine cream cheese, mayo, sour cream, garlic, salt, and pepper
- Squeeze thawed spinach in towels to remove all excess water
- Drain artichokes thoroughly and chop into bite-sized pieces
- Fold spinach, artichokes, mozzarella, and ¾ cup parmesan into mixture
- Spread mixture evenly in greased baking dish
- Sprinkle remaining parmesan cheese over surface for golden crust
- Cook at 375°F for 20-25 minutes until hot, bubbly, and golden
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 60grams | Calories: 165kcal (8%) | Carbohydrates: 4g (1%) | Protein: 7g (14%) | Fat: 14g (22%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 35mg (12%) | Sodium: 385mg (17%) | Potassium: 185mg (5%) | Fiber: 2g (8%) | Sugar: 2g (2%) | Vitamin A: 2850IU (57%) | Vitamin C: 8mg (10%) | Calcium: 185mg (19%) | Iron: 1.2mg (7%)