Easy Spinach Artichoke Dip (Baked)
This easy-baked spinach artichoke dip is tangy, creamy, and cheesy. It’s the best warm dip appetizer to wow your guests for a party or Game Day. You can easily double up the recipe and serve for a crowd. Attention, there won't be any leftovers!
INGREDIENTS
- 5- ounce frozen chopped spinach thawed and drained from excess water
- 7 ounce canned artichoke hearts drained and chopped
- ⅔ cups shredded Parmesan cheese
- 4 ounce package cream cheese softened to room temp
- ⅓ cup sour cream
- 3 tablespoon mayonnaise
- 1 teaspoons minced garlic
- ⅓ cup mozzarella grated
- Black pepper to taste
- Parsley for serving
INSTRUCTIONS
- Preheat the oven to 375 degrees Fahrenheit.
- In a medium bowl, mix spinach, artichoke, parmesan, cream cheese, sour cream, mayonnaise, garlic, black pepper.
- Grease a 7 or 8 inch baking form or cast iron skillet with butter or cooking spray. Pour the mixture into the form and top with mozzarella layer.
- Bake for 22-25 minutes. I like to turn the oven broiler on for the last 1-2 minutes of baking. It helps to brown the cheese beautifully, however be careful and keep an eye on it as it also might burn the top layer in seconds.
- How long to bake spinach artichoke dip will depend on your oven but generally as soon as the cheese is melted on top and it starts to brown your dip is ready.
- Serve with chopped parsley, crackers, baguette slices, and veggies strips.
- This recipe can be easily doubled for a large crowd.
VIDEO
NOTES
- Let the dip cool and transfer to an airtight container or cover it with plastic wrap. Refrigerate for 1-2 days, and reheat in the oven until just warmed through. You can add extra mozzarella on top to make it look as freshly prepared.
- Can you freeze spinach artichoke dip?
In theory, you can but I don't recommend it as the texture may become a little grainy and it’s simply not the same as baked from freshly made. - For Freezing unbaked dip -Combine all ingredients and transfer to a freezer-safe container. If you can, don’t add the mozzarella cheese. Freeze for up to a month and when ready to bake let defrost overnight in the fridge. Baked as instructed until warmed through and cheese bubbly and browned.
- To freeze leftover dip - transfer the dip into an airtight container or ziplock bag and freeze for up to a month. Let thaw in the fridge overnight and reheat in the microwave in small increments or in the oven until piping hot.
Once again, I highly recommend making it fresh, from scratch or at least mixing all the ingredients 24 hours before and then baking the dip.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 162kcalCarbohydrates: 3gProtein: 6gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 32mgSodium: 348mgPotassium: 106mgFiber: 1gSugar: 1gVitamin A: 2428IUVitamin C: 1mgCalcium: 170mgIron: 0.5mg
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