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Baked Spinach Artichoke Dip Recipe
Delicious homemade baked spinach artichoke dip recipe!
Course
Appetizer
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
8
servings
Calories
132
kcal
Author
Kate @ I Heart Eating
Equipment
1.5 quart baking dish
Ingredients
8
ounces
cream cheese
softened
1/4
cup
sour cream
1/2
cup
Parmesan cheese
1/2
cup
mozzarella cheese
divided
3
cloves
garlic
minced
1/4
teaspoon
Italian seasoning
1/4
teaspoon
garlic salt
14
ounce
can artichoke hearts
drained
1/2
cup
chopped frozen spinach
thawed and squeezed dry
Salt and pepper
US Customary
-
Metric
Instructions
Preheat oven to 350F. Grease a small (approximately 1.5 quart) baking dish. Set aside.
In a medium bowl, mix the cream cheese and sour cream together until well-combined.
Add the Parmesan cheese, 1/4 cup mozzarella cheese, garlic, Italian seasoning, and garlic salt together until well-combined.
Stir in the artichoke hearts and spinach.
Season with salt and pepper as needed.
Spoon the mixture into the prepared dish.
Top with remaining 1/4 cup mozzarella cheese.
Bake for 20-30 minutes, or until dip is hot and cheese has melted.
Notes
Cream cheese
: You can use full-fat, reduced-fat, or Greek yogurt cream cheese in this recipe. I don't recommend fat-free cream cheese.
Sour cream
: Full-fat or reduced-fat will work. I don't recommend fat-free sour cream in this recipe.
Cheese
: You can add additional cheese to the top of the dip, if you prefer.
Artichoke hearts
: I use regular, not marinated, artichoke hearts in this recipe.
Spinach:
I squeeze the thawed spinach dry and then measure it.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
132
kcal
|
Carbohydrates:
6
g
|
Protein:
7
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Cholesterol:
29
mg
|
Sodium:
546
mg
|
Potassium:
129
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
1441
IU
|
Vitamin C:
1
mg
|
Calcium:
174
mg
|
Iron:
1
mg