Spinach Artichoke Dip · Baked
Hot Baked Spinach Artichoke Dip
Hot, bubbly and loaded with cheese, spinach and tender artichokes. Stir it together, bake 20 minutes and watch it disappear at game day or the holidays.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 8 · about 4 cups
- Level
- Easy
Ingredients
- 10 oz frozen chopped spinach, thawed
- 8 oz cream cheese, softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 cloves garlic, minced
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 1 can artichoke hearts, 14 oz, drained and chopped
- 1 cup mozzarella cheese, shredded, divided
- ½ cup Parmesan cheese, grated
- tortilla chips, crackers or toasted bread, for serving
Steps
- Heat the oven to 375°F (190°C).
- Put the thawed spinach in a clean kitchen towel and twist it over the sink to squeeze out as much water as you can. This keeps the dip from going runny.
- In a large bowl, stir the cream cheese, sour cream, mayonnaise, garlic, salt, pepper and pepper flakes until smooth.
- Stir in the spinach, artichokes, 3/4 cup mozzarella and the Parmesan.
- Spread in an 8x8-inch baking dish or 1 1/2-quart dish and sprinkle the remaining mozzarella on top.
- Bake until hot and bubbling at the edges and golden in spots.
- Cool 5 minutes, then serve with chips, crackers or bread.
Tip: Soften the cream cheese for 30 minutes on the counter, or 15 seconds in the microwave, so it mixes smoothly.
Tip: Don't leave dairy dips out more than 2 hours. Bake a second dish later rather than leaving one out all game.
Storage: Refrigerate leftovers up to 3 days and reheat until hot and bubbly.
Make ahead: Assemble, cover and refrigerate up to 1 day. Bake straight from the fridge, adding about 10 minutes.
Estimated nutrition per serving: 270 calories · protein 9 g · carbohydrates 9 g · fiber 3 g · sugars 2 g · fat 23 g (saturated 11 g) · sodium 490 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 10 of 10 ingredients.