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Spinach and Artichoke Dip
The next time you are scratching your head when you need to choose a dip recipe, pick this one. My hot spinach artichoke dip recipe is known to be a favorite among family and friends. It’s made with frozen spinach, artichoke hearts, and four kinds of cheese. It’s creamy, cheesy, and just the most excellent dip.
Servings: 8 servings
Calories: 151kcal
Equipment
- Ceramic Pie Dish, 10-Inch
- Rubber Spatulas
- Cuisinart DLC-2ABC Mini-Prep Plus 24-Ounce Food-Processors, 3 Cup, Brushed Chrome and Nickel
- Ninja BN601 Professional Plus Food Processor 9-Cup Capacity and a Silver Stainless Finish
- KitchenAid Renewed 3.5-Cup Food Chopper
- Lodge Pre-Seasoned Cast Iron Skillet With Assist Handle, 10.25", Black
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Ingredients
- 1 14 ounce can artichoke hearts, drained
- 1 12 ounce package frozen spinach, thawed and drained, patted dry
- 3/4 teaspoon minced garlic
- 2/3 cup Parmesan Romano & Asiago cheese blend
- 1 1/4 cup shredded mozzarella cheese
- 1/3 cup half and half
- 1/2 cup of sour cream
Instructions
- Preheat oven to 350 degrees.
- Blend your artichokes, garlic and Parmesan cheese blend with a hand blender or food processor.
- In another bowl, stir together your half and half with the sour cream. Fold in the artichoke mixture, then the spinach.
- Pour into a shallow dish sprayed with non-stick cooking spray. Top with Mozzarella cheese.
- Bake for 20-25 minutes, or until hot and bubbly.
- Serve with tortilla chips, baguette slices, raw veggies or pita bread.
Notes
I have found that a deep dish pie plate or a smaller cast iron skillet work great for baking this dip!
Nutrition
Serving: 1 | Calories: 151kcal | Carbohydrates: 5g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 366mg | Fiber: 1g | Sugar: 1g