Description
This Spinach Artichoke Dip combines irresistible flavors with simple ingredients. It’s a crowd-pleaser that pairs wonderfully with chips or bread, making it a perfect snack for gatherings.
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 your 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 mix in the sour cream and mayonnaise.
- Add mozzarella, parmesan, garlic, lemon juice, salt, pepper, and red pepper flakes, mixing well.
- Fold in the drained spinach and chopped artichokes until evenly combined.
- Spread the mixture into the baking dish and bake for 18–22 minutes until hot and bubbling at the edges.
- Optionally, broil for 1–2 minutes for a slightly golden top.
- Let it rest for 5 minutes and serve warm with tortilla chips, crusty bread, pita, or veggie sticks.
Notes
Make sure to squeeze the spinach thoroughly to avoid a watery dip.
Feel free to adjust the amount of lemon juice and garlic to taste.
This dip can be prepared ahead of time and baked just before serving.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 40mg