Cheesy Spinach Artichoke Dip

Baked spinach artichoke dip with fresh spinach, canned artichoke hearts, and cream cheese. This classic appetizer recipe is creamy, flavorful, and ready in about 30 minutes. Serves 6 to 8. Vegetarian.

Course Appetizer, Snack

Cuisine American, Holidays

Diet Vegetarian

Keyword Artichokes, Cream Cheese, Parmesan, Spinach, Spinach Artichoke Dip

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 202kcal

Author Emma J. Watling

Equipment

2 quart dish or 8 inch round/square dish

Ingredients

5 to 6 ounces fresh spinach, chopped
14 ounces canned artichoke hearts, drained and chopped
8 ounces cream cheese, softened and cubed
1/3 cup mayo
1 Tablespoon minced white or yellow onion sub. 1/4 teaspoon onion powder
2 cloves garlic, minced sub. 1/2 teaspoon garlic powder
1 teaspoon hot sauce or to taste
1/4 teaspoon red pepper flakes
1 cup shredded parmesan, divided
salt and pepper to taste
1/2 cup shredded mozzarella or more, if desired

Instructions

Let the block of cream cheese stand at room temperature 30 to 45 minutes before beginning.
Preheat oven to 400 degrees F. Grease or spray a 2 quart dish and set aside.
In a large bowl, combine the softened cream cheese with the mayo until smooth.
Stir in the onion, garlic, hot sauce, red pepper flakes, and 3/4 cup of the parmesan. Season with salt and pepper to taste and mix until well blended.
Fold in the chopped artichokes and spinach until everything is fully incorporated and creamy. Spoon mixture into the prepared dish and top with the mozzarella and remaining 1/4 cup parmesan.
Bake, uncovered, for 20 to 25 minutes until dip is hot and bubbly, and cheeses are golden brown.

Serving and Storage:

Serve warm as desired. Store cooled leftovers in an airtight container in the fridge up to 4 days.

Notes

Chopping the artichokes well and roughly chopping the spinach ensures a smoother and creamier dip.
Top with more mozzarella if needed depending on the size of the baking dish.
Make this dip ahead: assemble the filling as directed but do not top with the remaining cheeses. Cover tightly and store up to 3 days in the fridge. Let stand at room temperature while the oven preheats then top with mozzarella/parmesan and bake as directed, adding a couple minutes to the time if needed.
Reheating leftovers: preheat oven to 350 degrees F and reheat for 15 to 20 minutes, or until warmed through. Or reheat in microwave on 30 second intervals until hot.
Dip is not recommended for freezing due to mayonnaise and cream cheese content.

Nutrition