Spinach Artichoke Dip
Hot, creamy, cheesy spinach artichoke dip made with cream cheese, mozzarella, and parmesan. An easy baked appetizer that comes together in minutes for any party.
Servings: 8
Calories: 214kcal
Ingredients
- 1 10 oz. package frozen spinach thawed, chopped
- 1 14 oz. jar artichoke hearts chopped
- 8 ounces cream cheese
- ¼ cup sour cream
- ¼ cup mayonnaise
- ¼ cup grated Parmesan
- 1 cup mozzarella cheese
Instructions
- Preheat oven to 350°.
- Combine ingredients z in a large bowl, stirring until well-blended.1 10 oz. package frozen spinach, 1 14 oz. jar artichoke hearts, 8 ounces cream cheese, 1/4 cup sour cream, 1/4 cup mayonnaise, 1/4 cup grated Parmesan, 1 cup mozzarella cheese
- Spoon mixture into a cast iron skillet or baking dish.
- Bake at 350° for 30 minutes or until bubbly.
- Serve with pita chips or toasted baguettes.
Video
Notes
Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warm and bubbly.
Tips:
The one step that makes or breaks this dip is getting the moisture out. After the spinach thaws, wrap it in paper towels or a clean kitchen towel and squeeze until it feels almost dry, and drain the artichokes well before chopping. That is what keeps the dip thick and creamy instead of watery. Let the cream cheese come to room temperature so it blends smoothly.
The one step that makes or breaks this dip is getting the moisture out. After the spinach thaws, wrap it in paper towels or a clean kitchen towel and squeeze until it feels almost dry, and drain the artichokes well before chopping. That is what keeps the dip thick and creamy instead of watery. Let the cream cheese come to room temperature so it blends smoothly.
Nutrition
Calories: 214kcal | Carbohydrates: 1g | Protein: 6g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 51mg | Sodium: 277mg | Potassium: 59mg | Sugar: 1g | Vitamin A: 560IU | Calcium: 141mg | Iron: 0.2mg
