Baked Spinach and Artichoke Dip (Simple Hot Recipe)
If you're in the mood for a delicious appetizer that bites back with a hint of tang, you've stumbled upon the right cheesy dip recipe. Baked Spinach and Artichoke Dip is not only a crowd-pleaser but also incredibly easy to whip up.
Servings: 3 quarts
Calories: 1546kcal
Ingredients
- 10 Ounce Bag Fresh Spinach
- 1 Small White or Yellow Onion diced
- 4 Tablespoons Unsalted Butter
- 1 Tablespoon Minced Garlic
- 8 Ounces Cream Cheese room temp
- 16 Ounces Sour Cream
- ⅔ Cup Mayonnaise
- 2 Cans Artichoke Hearts drained and chopped (14 ounces each)
- 6 Ounces Shredded Parmesan Cheese
- ½ Teaspoon Ground Pepper
- ½ Cup Vegetable or Chicken Broth
- 8 Ounces Shredded Mozzarella Cheese
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a large skillet, melt the butter over medium heat. Sauté the onions and garlic until the onions become translucent.1 Small White or Yellow Onion, 4 Tablespoons Unsalted Butter, 1 Tablespoon Minced Garlic
- Gradually add handfuls of chopped spinach to the skillet, allowing it to wilt down before adding more. Continue this process until all the spinach is cooked down, which should take 10-12 minutes. Once finished, set aside the spinach mixture.10 Ounce Bag Fresh Spinach
- In a separate large bowl, beat the cream cheese, sour cream, and mayonnaise until smooth.8 Ounces Cream Cheese, 16 Ounces Sour Cream, ⅔ Cup Mayonnaise
- Next, incorporate the Parmesan cheese, ground pepper, and artichoke hearts into the mixture. Stir until well combined.6 Ounces Shredded Parmesan Cheese, ½ Teaspoon Ground Pepper, 2 Cans Artichoke Hearts
- Slowly add the broth, stirring until fully mixed. The mixture will be slightly soupy, but this is expected.½ Cup Vegetable or Chicken Broth
- Gently fold in the cooked spinach mixture and shredded mozzarella cheese.8 Ounces Shredded Mozzarella Cheese
- Transfer the combined mixture into a 4-quart baking dish and spread it evenly.
- Bake in the preheated oven for 30 minutes.
- Once baked, remove the dish from the oven and serve immediately for the best taste.
Notes
- Adjusting Artichokes: If you're not a fan of artichokes, reduce the amount by half without adjusting any other ingredient in the recipe.
- Salt Preference: For a saltier dip, add salt when you mix in the pepper; however, due to the saltiness of the cheese and other ingredients, it may not be necessary. Always taste the mixture before baking to adjust the saltiness to your preference.
- Broth Options: Broth or stock works well for this recipe. Avoid using beef broth; vegetable and chicken broth are preferred options.
- Frozen Spinach: You can use frozen spinach instead of fresh, but some flavor might be lost. Skip the sautéing step for frozen spinach, and ensure that excess water is squeezed out to prevent a runny dip.
- Quality Cheeses: Using high-quality cheeses significantly enhances the dip's flavor, making it worthwhile.
Nutrition
Calories: 1546kcal | Carbohydrates: 28g | Protein: 46g | Fat: 141g | Saturated Fat: 65g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 35g | Trans Fat: 1g | Cholesterol: 336mg | Sodium: 2293mg | Potassium: 1068mg | Fiber: 3g | Sugar: 11g | Vitamin A: 12322IU | Vitamin C: 31mg | Vitamin D: 1µg | Calcium: 1227mg | Iron: 4mg