Hot Spinach Artichoke Dip Recipe : This simple spinach artichoke dip is always a hit with guests because it’s creamy and cheesy! The ideal dip recipe is this warm spinach artichoke dip with tortilla chips, crackers, or toast.
I’m going to be providing a simple, well-liked appetizer that is hot, bubbly, cheesy, savory, and creamy because it’s almost New Year’s Eve. Spinach, artichokes, and cheese are cooked in a creamy, cheesy sauce to make this cooked Spinach Artichoke Dip.
Hot Spinach Artichoke Dip Recipe
Ingredients
- 10 ounce pkg. Frozen Baby Spinach
- 12 to 14 ounces Jarred or Canned Artichokes (drained)
- 8 ounce pkg. Cream Cheese (softened)
- 1/2 cup Mayonnaise
- 1/2 cup Sour Cream
- 1 cup Grated Parmesan Cheese
- 2 cups Mozzarella, White Cheddar, or Monterey Jack Cheese, shredded (divided)
- 3 Garlic Cloves (minced)
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1/4 to 1/2 teaspoon Red Pepper Flakes
Instructions
Set the oven temperature to 375 degrees. After the spinach has thawed completely, drain it well and pat dry with paper towels to eliminate excess moisture. I recommend thoroughly squeezing the spinach and transferring it to a mixing dish.
Mix together the softened cream cheese, sour cream, mayonnaise, grated Parmesan, minced garlic, salt, black pepper, and red pepper flakes in a large mixing bowl. Set aside 1 cup of the shredded mozzarella for the top. Blend until thoroughly blended.
After draining, fold chopped artichokes into mixture. Spoon into a 9-inch baking pan. Cover with the remaining cup of cheese after spreading into the pan.
Bake for about 25 to 30 minutes in a preheated oven, or until the dip is bubbling and the sides are golden brown. Warm up and serve.
Serve with tortilla chips, crackers, bread cubes, or vegetable sticks (carrots and celery).
Notes
Nutrition
- Calories: 303kcal
- Carbohydrates: 8g
- Protein: 12g
- Fat: 25g
- Saturated Fat: 11g
- Polyunsaturated Fat: 6g
- Monounsaturated Fat: 6g
- Trans Fat: 0.02g
- Cholesterol: 55mg
- Sodium: 722mg
- Potassium: 205mg
- Fiber: 1g, Sugar: 2g
- Vitamin A: 3963IU
- Vitamin C: 3mg
- Calcium: 324mg
- Iron: 3mg
Tips
Drain All of the Ingredients: Before adding the spinach and artichoke hearts to the mixture, make sure they are completely drained to prevent a runny dip. I recommend squeezing out as much spinach as possible and wiping it with paper towels.
Utilize New Ingredients: For a deeper taste profile, go for premium cheeses and fresh garlic.
Halve the Cheeses: A creamy texture and mouthwatering flavors are produced by combining cream cheese, sour cream, mayonnaise,
Parmesan, and mozzarella, white cheddar, or Monterey jack cheese.
Season With Consideration: Use caution when adding salt and pepper, and for a mild kick, think about adding a pinch of red pepper flakes.
Avoid overcooking by baking the dip until it becomes bubbling and brown. A dry consistency can be the result of overcooking.
