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Hot Spinach Artichoke Dip Recipe

Hot Spinach Artichoke Dip Recipe
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4.9 from 20 reviews

This Hot Spinach Artichoke Dip is a classic appetizer that’s perfect for any gathering. Creamy and cheesy, with the perfect blend of spinach and artichokes, this dip is a crowd-pleaser.

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 35-40 minutes
  • Yield: 12 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Cheese Mixture:

  • 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

Additional Ingredients:

  • 10 ounces sautéed spinach, previously frozen
  • 14 ounces can artichoke hearts, drained, finely chopped
  • 8 ounces can water chestnuts, drained, finely diced

Instructions

  1. 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 until well combined.
  2. Thaw and drain spinach: Thaw and completely drain previously frozen spinach using a cheese cloth.
  3. Combine ingredients: Add drained spinach, chopped artichoke hearts, and water chestnuts to the cream cheese mixture. Stir until well combined.
  4. Prepare baking dish: Spray a 7 x 9-inch baking dish with non-stick cooking spray. Pour in the mixture and spread evenly. Sprinkle remaining ¼ cup of Parmesan cheese on top.
  5. Bake: Bake in the preheated oven for 25-30 minutes, or until the top is lightly golden. Optionally, broil for 2-3 minutes for a more golden top.
  6. Serve: Serve hot with chips, crackers, or vegetables.

Notes

  • Cheese: Sub in a vegan or dairy-free cheese if needed.
  • Spinach: Use a cheese cloth to remove excess moisture for a better consistency.
  • Prep-Ahead: Refrigerate mixed dip in the baking dish before baking.
  • Storage: Store leftovers in an airtight container in the refrigerator.
  • Freezing: Freeze for up to 3 months, but expect some separation upon thawing.
  • Reheating: Reheat in a 350°F oven for 10-15 minutes or in the microwave.

Nutrition

Find it online: https://cookingwithsarah.com/hot-spinach-artichoke-dip-recipe/