Artichoke Dip Recipe

Spinach Artichoke Dip! It’s deliciously rich, perfectly creamy and cheesy, brimming with spinach and artichokes and it’s always a crowd favorite. This version is oven baked and incredibly easy to make.

At at least one party chances are you’ve tried the store-bought chilled spinach artichoke dip, the cold kind that’s jam packed with mayo. This version is served warm and melty and 100 times better!

Spinach artichoke dip is my favorite kind of savory dip. It has so much flavor, I love the flavor pairing of veggies, and who can resist all that cheese?

If you start eating this before dinner it may just quickly become my dinner because you can’t stop eating it!

I shared a stove-top version a few years ago but this baked version has become my go-to. You’ll love how there’s no tending to this method, just mix and bake.

To make the crostini – slice up baguette into 1/2-inch slices brush the rounds with olive oil, and bake in 400 degree oven on baking sheet just until the bread starts to get a nice golden brown.

You can definitely use fresh spinach here in place of frozen. If doing so steam it and blanch in ice water, then squeeze excess liquid and chop.

If you are looking to make it a little lighter try it with light cream cheese, light mayonnaise, and light sour cream.

You can make the dip a day in advance then let it rest at room temperature 30 – 60 minutes and bake.

If I’m lucky enough to have some of this dip left I keep it in the fridge then scoop out a few spoonfuls and microwave briefly until heated through.

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.

Prep: 10min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 242 kcal, Carbohydrate 6 g, Protein 8 g, Fat 20 g, Saturated Fat 9 g, Cholesterol 49 mg, Sodium 440 mg, Fiber 2 g, Sugar 1 g, servingSize 1 serving

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)

Instruction:

1. Preheat oven to 350 degrees. Spray a small (1 quart) baking dish with non-stick cooking spray.
2. In a mixing bowl stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella and pepper.
3. Stir in artichokes and spinach.
4. Spread mixture evenly into prepared baking dish. Bake in preheated oven until heated through and melty, about 20 minutes.
5. Serve warm with tortilla chips, crackers or toasted baguette slices

The Best Hot Artichoke Dip

The Best Hot Artichoke Dip! EVERYONE always asks for this recipe! Perfect for any kind of party or gathering.

Prep: 15min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 329 kcal, Carbohydrate 4 g, Protein 7 g, Fat 31 g, Saturated Fat 11 g, Cholesterol 55 mg, Sodium 572 mg, Fiber 1 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 8 oz cream cheese
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 cups chopped marinated artichoke hearts (drained)
• 1 cup grated parmesan cheese
• 1/2 teaspoon garlic powder

Instruction:

1. Preheat the oven to 350F. Using a stand or hand mixer, cream together the cream cheese, mayonnaise, and sour cream until well combined. Add the remaining ingredients and mix.
2. Spoon the mixture into a 9×9 or 9×13 baking dish. Bake at 350F for 25-30 minutes, until slightly browned and hot/bubbly.
3. Serve immediately with tortilla chips or gluten-free bread. Enjoy!

Easy Appetizers: Spinach and Artichoke Dip Recipe – Natasha’s Kitchen