Description
This Spinach Artichoke Dip is a crowd-pleaser with its creamy texture and tantalizing flavors. Perfect for gatherings or cozy nights in, this simple recipe combines spinach, artichokes, and a blend of cheeses for an irresistible dip that pairs wonderfully with chips and bread.
Ingredients
Scale
- 1 (10 oz / 283 g) package frozen chopped spinach, thawed and squeezed dry
- 1 (14 oz / 400 g) can artichoke hearts, drained and chopped
- 8 oz (226 g) cream cheese, softened
- 1/2 cup (120 g) sour cream
- 1/4 cup (60 g) mayonnaise
- 1 cup (100 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated parmesan cheese
- 2 cloves garlic, minced
- 1–2 tbsp lemon juice, to taste
- 1/2 tsp kosher salt, or to taste
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 1.5–2 qt (1.5–2 L) baking dish.
- In a bowl, beat the cream cheese until smooth, then stir in the sour cream and mayonnaise.
- Mix in the mozzarella, Parmesan, garlic, lemon juice, salt, pepper, and red pepper flakes.
- Fold in the squeezed-dry spinach and chopped artichokes until evenly combined.
- Spread the mixture into the prepared baking dish and bake for 18–22 minutes until hot and bubbling around the edges.
- For a lightly golden top, broil for an additional 1–2 minutes, if desired.
- Let rest for 5 minutes before serving warm with tortilla chips, crusty bread, pita, or veggie sticks.
Notes
Ensure the spinach is well-drained to avoid a watery dip.
Feel free to adjust the seasoning according to your taste preferences.
Leftovers can be stored in an airtight container in the fridge.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg