Hot Spinach Artichoke Dip
A bubbling, cheesy baked dip of spinach and artichoke hearts in a garlicky cream cheese base, browned on top.
- Servings
- 8
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Oven
- 375°F190°C
Ingredients
Equipment
- 1 1/2 quart baking dish
- Mixer or sturdy spoon
Instructions
Heat the oven to 375°F.Heat the oven to 190°C.
Beat the cream cheese, sour cream, mayonnaise, garlic and pepper flakes until smooth.
Stir in the spinach, artichokes, the Parmesan and half the mozzarella. Spread in the baking dish and top with the rest of the mozzarella.
Bake until bubbling at the edges and golden on top, 20–25 minutes. Serve hot with chips, crackers or bread.
Notes
- Squeeze the spinach hard in a towel; leftover water makes a runny dip.
- Traditional Parmesan is made with animal rennet. Use a vegetarian hard cheese to make this vegetarian.
- Assemble up to a day ahead and bake straight from the fridge, adding 5 to 10 minutes.
My notes
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Nutrition estimate
- Calories
- 275
- Protein
- 10 g
- Carbs
- 8 g
- Fat
- 23 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
