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Guilt-Free Spinach Artichoke Dip: 1 Amazing Taste

Spinach Artichoke Dip
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This is a warm, cheesy, and creamy baked Spinach Artichoke Dip, perfect for sharing. Richard remembers the best version we tasted, and Eleanor recreated it here for you.

Ingredients

Scale
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed very dry
  • 1 (14 ounce) can artichoke hearts, drained and roughly chopped
  • 8 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup grated Parmesan cheese, divided
  • 1 cup shredded mozzarella cheese
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease an 8-inch square baking dish.
  2. In a large bowl, combine the squeezed-dry spinach, chopped artichoke hearts, cream cheese, mayonnaise, sour cream, 1/2 cup of the Parmesan cheese, mozzarella cheese, minced garlic, salt, pepper, and red pepper flakes if using. Mix until everything is just combined.
  3. Spread the mixture evenly into your prepared baking dish.
  4. Sprinkle the remaining 1/2 cup of Parmesan cheese over the top.
  5. Bake for 20 to 25 minutes, or until the dip is hot throughout and the cheese on top is golden brown and bubbly.
  6. Let it cool for a few minutes before serving warm with tortilla chips, pita bread, or crackers.

Notes

  • Squeeze every drop of water from the spinach; this prevents a watery dip.
  • If you want extra browning on top, place the dish under the broiler for the last minute, watching closely.
  • Richard says this tastes best when served immediately from the oven.

Nutrition

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