Hot Spinach and Artichoke Dip
In short: A bubbling, golden baked dip of spinach, artichoke hearts, cream cheese and two cheeses, made in one bowl and ready in 40 minutes. It takes about 40 min in total and makes 10 servings.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 175 kcal
Hot spinach and artichoke dip is a party staple that costs little and disappears first. Chopped artichoke hearts and well-drained spinach go into a creamy base of cream cheese, sour cream and melting cheese, then bake until the top browns in spots. The one trick that matters is squeezing the spinach until it is almost dry, so the dip stays thick instead of watery. Serve it hot with bread, crackers or raw vegetables.
Instructions
- Heat the oven to 190°C (375°F). Lightly grease a 1 liter (4 cup) baking dish or a 20 cm (8 inch) square dish.
- Put the thawed spinach in a clean tea towel and twist hard to wring out as much water as you can. It should look like damp clumps. Fluff it with your fingers.
- In a large bowl, beat the cream cheese and sour cream until smooth. Stir in the garlic, onion powder, lemon juice, salt, pepper and cayenne.
- Fold in the spinach, artichokes, 75 g (3/4 cup) of the mozzarella and all of the Parmesan until evenly mixed.
- Spread the mixture in the dish and scatter the remaining mozzarella over the top.
- Bake for 20 to 25 minutes, until bubbling at the edges and golden in spots. For a browner top, grill for 2 minutes more, watching closely.
- Let the dip stand for 5 minutes, because it is very hot. Serve with toasted bread, crackers or vegetable sticks.
Tips
- Make the dip up to 2 days ahead through step 5, cover and refrigerate, then add 5 to 10 minutes to the baking time.
- Fresh spinach works too: wilt 300 g (10 oz) in a pan, cool it and squeeze it dry. Add chopped pickled jalapeños if you want some heat.
Questions and answers
Can I make spinach artichoke dip in a slow cooker?
Yes. Mix everything, cook on low for 2 hours and stir. It stays creamy and warm for a couple of hours, which is handy for parties.
How do I keep spinach artichoke dip from being watery?
Squeeze the thawed spinach until it is nearly dry and drain the artichokes well. Excess water is the usual reason a dip turns loose.
Can I freeze spinach artichoke dip?
Yes. Freeze it unbaked in a foil-lined dish for up to 2 months, then thaw it in the fridge overnight and bake until bubbling and hot in the middle.
How long does it take to make Hot Spinach and Artichoke Dip?
About 40 min in total: 15 min of preparation and 25 min of cooking.
How many calories are in Hot Spinach and Artichoke Dip?
About 175 kcal per serving, with 8 g of protein, 5 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 175 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 5 g |
| Fat | 14 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 380 mg |
Estimated values, calculated from the ingredients.
