Best Spinach Artichoke Dip
Spinach Artichoke Dip is the PERFECT appetizer, made with fresh spinach and artichoke hearts mixed with three types of cheese and baked until melted and creamy, ready in 30 minutes!
Servings: 12 servings
Calories: 261kcal
Equipment
- 1 Dutch oven 3 quart
Ingredients
- 4 tablespoons unsalted butter
- 10 ounces fresh spinach roughly chopped
- 3 cloves garlic chopped
- 14 ounces artichoke hearts (1 can) drained and roughly chopped
- 1/2 teaspoon black pepper
- 8 ounces cream cheese (1 block)
- 16 ounces sour cream
- 1/2 cup parmesan cheese grated
- 2 cups mozzarella cheese shredded
Instructions
- Preheat oven to 375°F. On the stove, melt 2 tablespoons of butter in a dutch oven over medium heat. Add spinach and cook until wilted, stirring often. Move the spinach to the side of the pot and add the chopped garlic and cook for an additional 1 minute.
- Add remaining butter, artichoke hearts, and black pepper, stirring everything together and cooking for an additional 2-3 minutes, until the butter is melted.
- Stir in the cream cheese, sour cream, parmesan cheese, and half of the mozzarella cheese. Break up the block of cream cheese with your spoon as you stir, letting it melt as everything gets mixed together.
- Once everything is evenly mixed together, remove from the heat. Smooth the top of the mixture down with the spoon, then top with the remaining shredded cheese.
- Bake uncovered for 15-20 minutes, or until the cheese on top is golden brown. Serve the spinach artichoke dip hot with corn tortilla chips.
Notes
Click on the time in the instructions to start a timer!
Storage
Refrigerate leftover dip in an airtight container for 2-3 days.
I don't recommend freezing this dip because it can change the texture. It's best when made the same day.
Cooking Tips
- If your artichoke dip isn't golden brown and bubbly on top, turn the broiler on for a minute or two. But watch it very closely, because the broiler can also burn things really fast.
- If you're using frozen spinach, completely defrost and drain the spinach before using, so the dip doesn't turn out watery. You can also press the spinach gently with a paper towel to remove any excess moisture.
- If there is a lot of water in the pot when you cook the spinach down, try cooking it for another minute or two to get the water to cook off. If there's still too much, drain it before continuing with the other ingredients.
Nutrition
Calories: 261kcal | Carbohydrates: 6g | Protein: 9g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 396mg | Potassium: 227mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2980IU | Vitamin C: 7mg | Calcium: 226mg | Iron: 1mg