Cheesy Spinach Artichoke Dip
This is a creamy and cheesy dip made with spinach, artichokes, and some tasty cheeses. It's perfect for dipping tortilla chips or veggies and is super yummy!
Equipment
- 1 quart dish or 1.1 qt
Ingredients
- 1 8-ounce block (225 g) cream cheese softened
- ¼ cup (60 g) mayonnaise
- ½ cup (80 g) sour cream
- ½ cup (50 g) grated Parmesan cheese
- ½ cup (50 g) shredded mozzarella cheese
- 1 clove garlic minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 14-ounce can (400 g) artichoke hearts drained and chopped
- 6 ounces (170 g) frozen spinach thawed and drained well
Instructions
- Preheat your oven to 350°F (180°C), or 160°C fan oven.
- In a large mixing bowl, combine the softened cream cheese, mayonnaise, sour cream, Parmesan, mozzarella, minced garlic, salt, and pepper. Mix until well blended.
- Squeeze out as much moisture as you can from the thawed spinach and add it to the mixture.
- Add the chopped artichoke hearts to the mixture and stir until well incorporated.
- Transfer the mixture to a baking dish.
- Bake in the preheated oven for 20-25 minutes, or until the top starts turning golden and it's bubbly.
- Allow the dip to cool for a few minutes before serving with tortilla chips.
Notes
- Ensure the cream cheese is softened for easier mixing. If it's too hard, you can microwave it for 15-20 seconds to soften.
- For a spicier kick, consider adding a dash of red pepper flakes or a small amount of diced jalapeño.
- Serving Suggestions: This dip pairs wonderfully with tortilla chips, hearty crackers, and especially with homemade crostini.
- Alternative Cooking Method: For a quick and efficient method, try the Instant Pot Spinach Artichoke Dip version.
- Using Fresh Spinach: Opt for fresh spinach by steaming, blanching in ice water, squeezing out excess liquid, and chopping.
- Lighter Version: Opt for light cream cheese, light mayonnaise, and light sour cream for a healthier take.
- Storing, Reheating: This dip can be made a day in advance. Just prepare the mixture, cover, and refrigerate. Bake it just before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Nutrition
Calories: 241kcal | Carbohydrates: 6g | Protein: 7g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 636mg | Potassium: 150mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3070IU | Vitamin C: 1mg | Calcium: 162mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/spinach-artichoke-dip/