Spinach Artichoke Dip
This dip is deliciously rich and creamy, perfectly cheesy, brimming with spinach and artichokes and it's always a crowd favorite! This version is so easy to make. It's oven baked and served warm and melty.
Servings: 8
Prep 10 minutes
Cook 20 minutes
Ready in: 30 minutes
Ingredients
8 oz. cream cheese, well softened
1/4 cup sour cream
1/4 cup mayonnaise
1 garlic clove, minced (1 tsp)
2/3 cup (76g) finely shredded parmesan cheese
1/2 cup (56g) finely shredded mozzarella cheese
Pepper, to taste
1 (14 oz) can quartered artichoke hearts, can liquid drained, squeeze artichokes to drain excess liquid, chopped
6 oz. frozen spinach, thawed, squeezed to drain excess liquid
Instructions
Preheat oven to 350 degrees. Spray a small (1 quart) baking dish with non-stick cooking spray.
In a mixing bowl stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella and pepper.
Stir in artichokes and spinach
Spread mixture evenly into prepared baking dish. Bake in preheated oven until heated through and melty, about 20 minutes.
Serve warm with tortilla chips, crackers or toasted baguette slices
Notes
Tip - this dip can be made a day in advance. Refrigerate then remove and let rest at room temperature 30 minutes and bake.
It reheats well in the microwave in small portions (I haven't yet tried reheating the entire thing yet because I like to snack on it for a few days). https://www.cookingclassy.com/spinach-artichoke-dip/
I have a tried and true recipe for an artichoke dip with a spinach artichoke version as well . . .
MAKES 2 1/2 cups
PREP TIME: 5 min
COOK TIME: 25 min
INGREDIENTS
1 can (14 oz.) artichoke hearts, drained and chopped
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1 cup grated Parmesan cheese
1 clove garlic, finely chopped
DIRECTIONS
Preheat oven to 350°.
Combine all ingredients in 1-quart casserole. Bake uncovered 25 minutes or until heated through. Serve with your favorite dippers.
VARIATIONS: For a Spinach & Artichoke Dip...add 1 package (10 oz.) frozen chopped spinach, cooked and squeezed dry. For a Seafood Artichoke Dip...add 1 can (6 oz.) crab meat, drained and flaked. For an Italian Artichoke Dip...add 1/2 cup shredded mozzarella cheese and 1/4 cup drained and chopped sun-dried tomatoes. For a Roasted Red Pepper Artichoke Dip...add 1/2 cup shredded mozzarella cheese and 1/2 cup drained and chopped roasted red peppers. For a Mexican Artichoke Dip...omit Parmesan cheese and add 1 can (4 oz.) diced green chilies undrained, 1 cup shredded Monterey Jack cheese, 1/4 cup chopped cilantro, 1/2 teaspoon ground cumin and hot pepper sauce to taste. Also terrific with Hellmann's® or Best Foods® Canola Cholesterol Free, Light Mayonnaise or Hellmann's® or Best Foods® Low Fat Mayonnaise Dressing. http://www.hellmanns.com/recipes/detail/28101/1/creamy-hot-artichoke-dip
Prep 10 minutes
Cook 20 minutes
Ready in: 30 minutes
Ingredients
8 oz. cream cheese, well softened
1/4 cup sour cream
1/4 cup mayonnaise
1 garlic clove, minced (1 tsp)
2/3 cup (76g) finely shredded parmesan cheese
1/2 cup (56g) finely shredded mozzarella cheese
Pepper, to taste
1 (14 oz) can quartered artichoke hearts, can liquid drained, squeeze artichokes to drain excess liquid, chopped
6 oz. frozen spinach, thawed, squeezed to drain excess liquid
Instructions
Preheat oven to 350 degrees. Spray a small (1 quart) baking dish with non-stick cooking spray.
In a mixing bowl stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella and pepper.
Stir in artichokes and spinach
Spread mixture evenly into prepared baking dish. Bake in preheated oven until heated through and melty, about 20 minutes.
Serve warm with tortilla chips, crackers or toasted baguette slices
Notes
Tip - this dip can be made a day in advance. Refrigerate then remove and let rest at room temperature 30 minutes and bake.
It reheats well in the microwave in small portions (I haven't yet tried reheating the entire thing yet because I like to snack on it for a few days). https://www.cookingclassy.com/spinach-artichoke-dip/
I have a tried and true recipe for an artichoke dip with a spinach artichoke version as well . . .
MAKES 2 1/2 cups
PREP TIME: 5 min
COOK TIME: 25 min
INGREDIENTS
1 can (14 oz.) artichoke hearts, drained and chopped
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1 cup grated Parmesan cheese
1 clove garlic, finely chopped
DIRECTIONS
Preheat oven to 350°.
Combine all ingredients in 1-quart casserole. Bake uncovered 25 minutes or until heated through. Serve with your favorite dippers.
VARIATIONS: For a Spinach & Artichoke Dip...add 1 package (10 oz.) frozen chopped spinach, cooked and squeezed dry. For a Seafood Artichoke Dip...add 1 can (6 oz.) crab meat, drained and flaked. For an Italian Artichoke Dip...add 1/2 cup shredded mozzarella cheese and 1/4 cup drained and chopped sun-dried tomatoes. For a Roasted Red Pepper Artichoke Dip...add 1/2 cup shredded mozzarella cheese and 1/2 cup drained and chopped roasted red peppers. For a Mexican Artichoke Dip...omit Parmesan cheese and add 1 can (4 oz.) diced green chilies undrained, 1 cup shredded Monterey Jack cheese, 1/4 cup chopped cilantro, 1/2 teaspoon ground cumin and hot pepper sauce to taste. Also terrific with Hellmann's® or Best Foods® Canola Cholesterol Free, Light Mayonnaise or Hellmann's® or Best Foods® Low Fat Mayonnaise Dressing. http://www.hellmanns.com/recipes/detail/28101/1/creamy-hot-artichoke-dip
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