Spinach Artichoke Dip
Our easy spinach artichoke dip is extra delicious, cheesy and prepped in minutes - making it the ultimate party dip!
Servings: 16
Equipment
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 degrees 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 8x8-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.
Store leftovers in an airtight container in the refrigerator for 3-4 days, or in the freezer for up to 3 months.
Use fresh spinach. Just chop up 1½–2 cups fresh raw spinach, saute in a skillet, and add to the recipe.
Slow cooker directions. See this Crock Pot Spinach Artichoke Dip
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