Spinach Artichoke Dip
349kcal
Equipment
- a large mixing bowl
- a spatula
- a quart baking dish
Ingredients
- 8 oz cream cheese (softened)
- ½ cup mayonaisse
- ½ cup sour cream
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic salt
- 4 garlic cloves (finely minced)
- ½ cup freshly shredded mozzarella cheese (about 2 oz)
- ½ cup freshly shredded parmesan cheese (about 1¼ oz)
- 8 oz frozen spinach (thawed, squeezed to drain excess liquid, and chopped)
- 14 oz canned artichoke hearts (drained and coarsely chopped)
Toppings:
- ¼ cup shredded mozzarella cheese (1 oz)
- 2-4 tablespoons parmesan cheese (less or more according to your liking)
Method
- Preheat the oven to 350°F.
- In a large mixing bowl, stir softened cream cheese, sour cream, mayonnaise, garlic salt, minced garlic, and black pepper until combined and fluffy.
- Stir in spinach, artichoke, ½ cup of mozzarella cheese, and ½ cup of parmesan cheese. Mix to combine.
- Lightly grease a quart baking dish with butter or cooking spray then put the mixture in. Sprinkle the remaining shredded mozzarella cheese and parmesan cheese on top. Bake in the oven for 20 minutes or until bubbly.
Nutrition
Calories349kcalCarbohydrates7gProtein9gFat32gSaturated Fat12gPolyunsaturated Fat7gMonounsaturated Fat7gTrans Fat0.03gCholesterol56mgSodium723mgPotassium178mgFiber2gSugar2gVitamin A4430IUVitamin C13mgCalcium235mgIron1mg
Notes
- Spinach. Thaw the spinach overnight and use a clean kitchen towel or hands to remove as much water as possible from the spinach.
- Cream cheese. You can soften it at room temperature for 30 minutes to an hour. Or, put a pack of cream cheese in a bag and place it in a bowl of warm water for 10 minutes or longer until soft. Alternatively, reheat it in a microwave on high for 15 seconds or a bit longer until softened. Important: Do not overheat the cream cheese to prevent curdling.
- Cheese. Do not use pre-shredded grated parmesan cheese. Instead, you should buy a block of parmesan cheese and grate it at home.
- Seasoning. This dip can be seasoned with many spices, such as basil, Italian seasoning, thyme, green onion, chives, or parsley.
- Cheese alternatives. You can make this dip using cheddar cheese, romano cheese, asiago cheese, or gouda cheese.
- Golden brown on the top surface. In the last 2 minutes of cooking, you can turn the broiler on and broil the baking dish until the top layer is golden brown. Caution: Make sure that your baking dish is broiler-safe.
- Pair with. You can serve this spinach artichoke dip with crackers, bread, or chips.
- Storing the leftover. You can keep the leftover in a fridge for 3-4 days.
- Reheating the leftover.
- In a microwave. This is a great way to reheat spinach artichoke dip in small portions. Simply put a portion of spinach artichoke dip in a microwave-safe bowl then cover it with a damp paper towel or a microwave-safe lid. Reheat for 15 seconds then stir, continue reheating for another 15 seconds or longer until the dip is warm.
- In the oven. This is a great method for a bigger portion of spinach artichoke dip. Just put the leftover in an oven-safe dish and reheat at 350°F for about 20 minutes or until hot.
- In a slow cooker. Simply throw the leftover cold dip in a slow cooker and reheat it on a low setting for 3 hours. Or, you can also keep your warm dip fresh in a slow cooker by using a warm setting.