Description
Warm and creamy spinach artichoke dip that’s perfect for any occasion, bursting with rich flavors and cheesy goodness.
Ingredients
Scale
- 2 cups fresh spinach (about 60 g)
- 14 ounces canned artichoke hearts, drained and roughly chopped (397 g)
- 8 ounces cream cheese, softened (226 g)
- ½ cup sour cream (or Greek yogurt) (120 g)
- 1 cup shredded mozzarella cheese (about 113 g)
- 1 cup grated Parmesan cheese (about 100 g)
- 2 minced garlic cloves
- 1 tablespoon olive oil (for sautéing)
- Salt and black pepper to taste
- Optional: pinch of nutmeg, red pepper flakes, 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and sauté about 30 seconds until fragrant.
- Add fresh spinach to the skillet and cook until wilted, about 2–3 minutes. Remove from heat and let cool slightly.
- Drain canned artichoke hearts and chop roughly. Pat dry to avoid excess moisture.
- In a mixing bowl, beat the softened cream cheese and sour cream until smooth and creamy.
- Fold in the sautéed spinach, chopped artichokes, ¾ cup of the mozzarella, and ¾ cup of the Parmesan. Add lemon juice if using. Season with salt, pepper, and optional spices.
- Transfer the mixture to an oven-safe baking dish and smooth the top. Sprinkle the remaining cheeses on top.
- Bake for 25–30 minutes, until bubbly and golden brown on top.
- Let rest for 5 minutes before serving.
Notes
For a lighter version, use low-fat dairy alternatives. Can be made ahead and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 265
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 30mg