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Spinach artichoke dip being scooped out of a cast iron pan.
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Spinach Artichoke Dip

Homemade Spinach Artichoke Dip is even better than the classic restaurant appetizer. It's hot, bubbly, cheesy, just begging for some crusty bread or tortilla chips.
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 servings (1/2 cup each)
Calories 222kcal

Ingredients

Instructions

  • Preheat oven to 400 degrees. Coat a 9-inch pie plate or other baking dish with nonstick cooking spray.
  • In a medium bowl, add cream cheese, mayonnaise, and sour cream and mix until smooth. Stir in artichoke hearts, spinach, mozzarella cheese, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
  • Spread evenly into prepared baking dish and cover with foil. Bake until hot and bubbly, about 35 to 40 minutes. Serve with tortilla chips or crusty bread.

Video

Notes

  1. Artichoke hearts: Marinated artichokes are packed in a brine of lemon juice, olive oil, and Italian seasoning. Drain off the liquid and chop them up. Or substitute one (13-ounce) can of plain artichoke hearts or 12 ounces frozen, thawed artichoke hearts, chopped and mixed with 2 minced scallions, 1 tablespoon fresh lemon juice, and 1/4 teaspoon of garlic powder.
  2. Spinach: Thaw and wring out extra water with a clean kitchen towel or drain in a fine mesh sieve (press down with a spoon or spatula to extract as much liquid as possible). To substitute fresh spinach, cook down 1 1/2 pounds of fresh spinach in a skillet using a little water or olive oil. Once you squeeze out extra liquid after cooking, you should be left with about 1 1/2 cups.
  3. Yield: This recipe makes about 4 to 5 cups Spinach Artichoke Dip, enough for 8 to 10 servings (1/2 cup each).
  4. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  5. Make ahead: Make the dip the day before and store covered in the refrigerator. Spread in a baking dish and bake when ready to eat.
  6. Freezer: The texture of the dip will change if frozen and may become watery, curdled, or separated.

Nutrition

Serving: 0.5cup | Calories: 222kcal | Carbohydrates: 4g | Protein: 5g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 376mg | Potassium: 154mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4774IU | Vitamin C: 11mg | Calcium: 141mg | Iron: 1mg