Spinach Artichoke Dip Recipe
This baked spinach artichoke dip is rich, creamy, and loaded with three cheeses.
Servings 10
Calories 316kcal
Ingredients
- 8 oz cream cheese softened
- ½ cup sour cream
- ½ cup mayonnaise
- ¾ cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese divided (¾ cup mixed in, ¼ cup for topping)
- ½ cup shredded Monterey Jack cheese
- 8 oz frozen spinach thawed and thoroughly squeezed dry
- 14 oz can artichoke hearts drained and chopped
- 1 teaspoon garlic powder
- ½ teaspoon table salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- cooking spray
Instructions
- Spray a cast-iron skillet or an 8x8 baking dish with cooking spray, then set aside.
- In a large bowl, mix cream cheese, sour cream, and mayonnaise together until smooth.
- Stir in Parmesan, ¾ cup mozzarella, Monterey Jack, garlic powder, salt, pepper, and red pepper flakes.
- Fold in the spinach and artichokes until well combined.
- Transfer to the prepared skillet or baking dish. Top with the remaining ¼ cup mozzarella.
- Bake for 25–30 minutes until bubbly and golden on top. Serve warm.
Notes
- Squeeze the spinach completely dry using a clean kitchen towel or several layers of paper towels. Excess moisture will make the dip watery.
- Make sure the cream cheese is fully softened to room temperature before mixing to avoid lumps.
- Can be assembled up to 24 hours ahead and refrigerated unbaked. Add 5–10 minutes to the baking time if going straight from the fridge.
- Leftovers can be kept in an airtight container in the refrigerator for up to 4 days. Reheat at 350°F for 10–15 minutes.
Nutrition
Calories: 316kcal | Carbohydrates: 6g | Protein: 9g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 55mg | Sodium: 550mg | Potassium: 157mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3639IU | Vitamin C: 10mg | Calcium: 237mg | Iron: 1mg
