Original Post: https://www.evolvingtable.com/hot-spinach-artichoke-dip/
Hot Spinach Artichoke Dip Recipe
Hot Spinach Artichoke Dip is a party favorite sure to impress all your friends and family. Sauté some spinach, then mix in artichoke hearts, cream cheese, mozzarella cheese, and Parmesan, then bake in the oven until it's golden and bubbly.
Servings: 12 servings
Ingredients
- 8 ounces cream cheese softened
- ½ cup sour cream
- ¾ cup Parmesan cheese grated, divided
- 2 cups Mozzarella cheese shredded
- 3 cloves garlic finely minced
- ¾ - 1 teaspoon salt to taste
- ¼ teaspoon black pepper
- 10 ounces sauteed spinach previously frozen
- 14 ounces can artichoke hearts drained, finely chopped
- 8 ounces can water chestnuts drained, finely diced
Instructions
- Preheat oven to 350 degrees.
- In a large bowl combine cream cheese, sour cream, ½ cup Parmesan cheese, mozzarella cheese, garlic, salt, and black pepper. Mix with a spatula until well combined.8 ounces cream cheese, ½ cup sour cream, ¾ cup Parmesan cheese, 2 cups Mozzarella cheese, 3 cloves garlic, ¾ - 1 teaspoon salt, ¼ teaspoon black pepper
- Thaw and completely drain previously frozen spinach using a cheese cloth.
- Add the drained spinach, chopped artichoke hearts, and water chestnuts to the cream cheese mixture. Stir until well combined.10 ounces sauteed spinach, 14 ounces can artichoke hearts, 8 ounces can water chestnuts
- Spray a 7 x 9-inch baking dish with non-stick cooking spray. Pour in mixture and spread it out evenly into the bottom of the dish. Sprinkle remaining ¼ cup of Parmesan cheese on top.¾ cup Parmesan cheese
- Bake in the preheated oven for 25-30 minutes, or until the top is lightly golden.*
- Optional: Pop it under a broiler set to high for 2-3 minutes to get the top even more golden brown.
- Serve immediately with chips, crackers, or vegetables and enjoy!
Notes
- Cheese: Sub in a vegan or dairy free cheese if needed.
- Spinach: Use a cheese cloth to remove the excess moisture from the spinach to avoid a watery consistency.
- Prep-Ahead: Mix everything and spread in the baking dish and refrigerate. Pull the dip out and let it rest for 30 minutes at room temperature before baking in the oven as directed.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days.
- Freezing: You can freeze for up to 3 months, but it may separate upon thawing.
- Reheating: Return to a 350°F oven for 10-15 minutes, or pop it in the microwave.
Nutrition
Calories: 216kcal | Carbohydrates: 7g | Protein: 9g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 710mg | Potassium: 218mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3035IU | Vitamin C: 14mg | Calcium: 230mg | Iron: 1mg
