Fresh Spinach Artichoke Dip
This is a very simple recipe for baked fresh spinach artichoke dip, requiring little more than putting all the ingredients together in a bowl and giving it a good stir before baking. Fresh spinach (it's easier than frozen!), canned artichokes, and creamy, cheesy goodness make this the best appetizer dish ever. Serve this dip warm with tortilla chips, pita chips, crackers, or crunchy crudité.
Servings: 8 to 10 people
Calories: 374kcal
Ingredients
- 1 pound fresh baby spinach leaves (see notes section below to substitute frozen)
- 14 ounce can artichoke hearts, drained and chopped
- 8 ounces room-temperature cream cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream or full-fat plain Greek yogurt
- 2 cloves garlic, minced
- 3/4 cup grated Parmigiano-Reggiano or good-quality parmesan cheese
- 1 generous pinch Kosher salt (I use Diamond Crystal)
- 12 turns fresh-cracked black pepper
- 4 ounces shredded mozzarella cheese, divided
- Olive oil to grease baking dish
- Tortilla chips, pita chips, crackers, baguette slices, or crunchy crudité, to serve
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease an 8 x 8" casserole pan or similar sized baking dish.
- Heat a large skillet over medium heat with enough water to coat the bottom of the pan. Add the spinach in two additions or more, and and keep fully covered with a lid. Steam until wilted, about two minutes, stirring once or twice. Drain well in a colander, pressing gently with a spoon, to eliminate excess liquid. When cool enough to handle, roughly chop.
- In a large mixing bowl, stir together the chopped spinach, chopped artichoke hearts, cream cheese, mayonnaise, sour cream, garlic, parmesan cheese, a generous pinch of salt, pepper, and half the mozzarella cheese.
- Pour the mixture into the casserole pan. Sprinkle the top with the remaining mozzarella cheese. Bake on the center rack of the oven for 30 to 35 minutes, or until bubbly.
- Change the oven to the broiler setting, and transfer the spinach artichoke dip to the top rack under the broiler and cook for about one minute -- keep an eye on it, though, it may go faster! -- until golden brown on top. Serve warm (though room temperature will still be ok) with tortilla chips, pita slices, crackers, or sturdy crudité like carrot or celery sticks.
Notes
To substitute frozen, chopped spinach in this recipe: Thaw and drain a 10- to 12-ounce bag of spinach according to the package directions. Drain well. (Ten ounces is the more accurate equivalent to one pound of fresh spinach.)
How to prepare it in advance: To prepare this fresh spinach artichoke dip in advance, follow the recipe steps all the way through to pouring the mixture into the casserole or baking dish. Cover and refrigerate for up to 24 hours. Bake, uncovered, right from the fridge. It may take an extra 5 or 10 minutes to bake through from the colder temperature.
How to store and reheat leftover spinach artichoke dip: Spoon the leftovers into an airtight container and store in the fridge for up to two days. Reheat in the microwave or an oven-safe dish, covered to ensure the dip does not dry out.
Nutrition
Calories: 374kcal | Carbohydrates: 9g | Protein: 10g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 62mg | Sodium: 669mg | Potassium: 406mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6469IU | Vitamin C: 27mg | Calcium: 265mg | Iron: 2mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
