Baked Spinach Artichoke Dip
Baked spinach artichoke dip is a super easy dip recipe - just mix, bake, and serve. It's cheesy, creamy, and perfect with tortilla chips, crackers, and veggie sticks.
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Servings: 8 servings
Ingredients
- 8 ounces cream cheese softened
- 1 cup shredded Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon lemon zest
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1 (14-oz) jar artichoke hearts, drained
- 2 cups frozen chopped spinach thawed and drained (see note)
Instructions
- Preheat the oven to 375°F.
- Place all of the ingredients in a food processor. Blend until combined. You can also use a hand mixer to mix all of the ingredients - the beaters will chop the artichokes and spinach as it mixes.
- Transfer the mixture to a 1.5-quart baking dish and smooth it into an even layer.
- Bake the dip for 20 to 30 minutes or until it's hot and bubbling around the edges. Serve with tortilla chips, veggie sticks, or crackers.
Notes
I like to use bagged frozen spinach (instead of the boxed) because it's easier to measure by the cup. Thaw it in the microwave and then squeeze out the liquid before adding it to the other ingredients.
You can assemble the dip a day in advance and then cover and keep it in the refrigerator. The next day, just pop it in the oven. You may need to bake it a few minutes longer if it goes in the oven cold.
Leftover dip will keep in the fridge for a few days. Warm the leftovers in the microwave or the oven.
Nutrition Estimate
Calories: 372kcal | Carbohydrates: 9g | Protein: 11g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 61mg | Sodium: 850mg | Potassium: 230mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5711IU | Vitamin C: 13mg | Calcium: 282mg | Iron: 1mg
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