Spinach Artichoke Dip Recipe
This is the BEST spinach artichoke dip recipe and the ultimate dip for any get-together! Plus, it's quick and easy to make!
Servings: 16
Ingredients
- 1 (12-ounce) box frozen chopped spinach thawed
- 1 (14-ounce) can artichoke hearts drained and chopped
- 2 cups shredded Parmesan cheese
- 1 (8-ounce) package cream cheese softened
- ⅔ cup sour cream
- ⅓ cup mayonnaise
- 2 teaspoons minced garlic
Instructions
- Preheat the oven to 375°F.
- In a medium bowl, mix spinach, artichoke hearts, and Parmesan.
- In a separate bowl, mix cream cheese, sour cream, mayonnaise, and garlic. Add to spinach mixture and mix until well combined.
- Pour into an 8-x-8-inch baking dish and bake for 25 minutes.
- Serve immediately with chips, crackers, or vegetables for dipping.
Video
Notes
Make ahead of time. Make the dip as instructed through Step 4. Cover and store in the refrigerator for up to 24 hours before baking.
Use fresh spinach. Just chop up 1½–2 cups fresh raw spinach and throw it into the recipe. The spinach will cook down while the artichoke dip is baking in the oven.
Slow cooker directions. Combine all ingredients in a slow cooker and cook on high for 1–2 hours or low for 3–4 hours. Use the warm setting to keep it warm while serving.
Nutrition
Serving: 1g | Calories: 104kcal | Carbohydrates: 2g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 19mg | Sodium: 252mg | Potassium: 38mg | Fiber: 0.01g | Sugar: 0.4g | Vitamin A: 178IU | Vitamin C: 0.2mg | Calcium: 121mg | Iron: 0.1mg