Description
Indulgent creamy spinach artichoke dip, perfect for gatherings and parties.
Ingredients
Scale
- 2 cups fresh spinach (about 60 g)
- 14 ounces canned artichoke hearts, drained and chopped (about 396 g can; drained weight ~240 g)
- 8 ounces cream cheese, softened (226 g)
- ½ cup sour cream (or plain Greek yogurt) (120 g)
- 1 cup shredded mozzarella cheese (about 113 g)
- 1 cup grated Parmesan cheese (about 100 g)
- 2 cloves garlic, minced
- 1 tablespoon olive oil (for sautéing)
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, warm the olive oil. Add the minced garlic and sauté about 30 seconds until fragrant—do not let it brown.
- Add the fresh spinach to the skillet and cook until wilted, about 2–3 minutes. Remove from heat and let cool slightly; squeeze out excess liquid with a clean towel or fine sieve to avoid watery dip.
- In a mixing bowl, beat the softened cream cheese and sour cream (or Greek yogurt) together until smooth and fully combined.
- Fold in the sautéed spinach, chopped artichoke hearts, shredded mozzarella, and grated Parmesan. Gently mix until evenly distributed—avoid overmixing to keep the dip creamy and to prevent it from becoming rubbery when baked.
- Transfer the mixture to an oven-safe baking dish (about 1.5 to 2-quart size), smoothing the top.
- Bake for 25–30 minutes, or until the dip is bubbling around the edges and the top is lightly golden brown.
- Remove from the oven and let rest 5 minutes before serving to allow the dip to set slightly.
Notes
For a browner top, place under the broiler for 1–2 minutes at the end—watch carefully to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 337
- Sugar: 2g
- Sodium: 750mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 60mg