Baked Spinach Artichoke Dip
Baked Spinach Artichoke Dip is a delicious creamy dip made with a combination of spinach, artichokes, cream cheese, sour cream, and various cheeses. It's typically baked until hot and bubbly, then served with crackers, chips, or bread for dipping. It's a popular appetizer at parties and gatherings because of its rich, savory flavors.
Ingredients
- 1 package frozen chopped spinach (10 oz), thawed and drained
- 1 can artichoke hearts (14 oz) , drained and chopped
- 1 package cream cheese (8 oz), softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Tortilla chips crackers, or bread for serving
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the drained spinach, chopped artichoke hearts, cream cheese, sour cream, mayonnaise, Parmesan cheese, mozzarella cheese, minced garlic, salt, pepper, and red pepper flakes. Mix everything together until well combined.
- Transfer the mixture to a baking dish or oven-safe skillet.
- Bake in the preheated oven for about 25-30 minutes, or until the dip is hot and bubbly.
- If desired, you can broil the dip for an additional 2-3 minutes to brown the top slightly.
- Remove from the oven and let it cool slightly before serving.
- Serve the Baked Spinach Artichoke Dip with your choice of tortilla chips, crackers, or bread for dipping.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 654kcal (33%)Carbohydrates: 12g (4%)Protein: 20g (40%)Fat: 60g (92%)Saturated Fat: 25g (156%)Polyunsaturated Fat: 14gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 130mg (43%)Sodium: 1327mg (58%)Potassium: 591mg (17%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 8058IU (161%)Vitamin C: 21mg (25%)Calcium: 523mg (52%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
