Spinach Artichoke Dip is a creamy cheesy dip made with cream cheese, sour cream, a little mayo, and parmesan cheese as a base for fresh spinach and artichoke hearts.
I made this Hot Spinach Artichoke Dip last Sunday and boy was it good! It's always a favorite dip in our house and a favorite Thanksgiving and Christmas appetizer right up there with Hot Crab Dip.
Hot Spinach Artichoke Dip is a highly request dip to bring to any party which I love because I almost always have everything on hand to make it on a whim. It's so easy we will even make it on the weekends to enjoy while watching football.
If I happen to have some Fontina Cheese or Italian Cheese Blend I will sometimes add some of it with the Parmesan Cheese just to make sure it's extra cheesylicious.
I also almost always added some pickled jalapeños for a little heat and bite. You can skip the jalapeños if you prefer or most grocery stores carry mild pickled jalapeños. On the other hand you can always add more if you like it extra spicy.
I love to make it ahead of time to keep it simple for entertaining as it can be prepared and stored in the refrigerator overnight to save time. Just heat and serve when ready.
We like to enjoy Hot Spinach Artichoke Dip with sourdough bread, crostini, chips, or crackers.
Heat 2 teaspoons Extra Virgin Olive Oil over medium heat and add 2 cloves Minced Garlic. Sauté until fragrant about 1 minute.
Wash and chop 4 cups Fresh Spinach.
Add spinach to garlic and saute until spinach just starts to wilt and turns bright green. Remove from heat and discard any remaining liquid in the bottom of the pan.
(It's better a little under cooked then over.) About 1-2 minutes.
Mix until well combined:
- 8 ounces Cream Cheese, Room Temperature
- 1/4 cup Sour Cream
- 1/4 cup Mayonnaise
- 1/4 cup Grated Parmesan Cheese or Fontina Cheese or Italian Cheese
- 1/2 teaspoon Hot Sauce or to taste
- 1/4 teaspoon Salt
- 2 tablespoons Pickled Jalapeño (optional)
Gently stir in Cooked Spinach and 15 ounces Chopped and Drained Artichoke Hearts in water into cream cheese mixture.
Mix until throughly combined.
Place Spinach Artichoke Dip in a greased 1 to 1-1/4 quart oven safe baking dish.
Sprinkle with remaining Grated Cheese.
Bake in a 425 degree oven for 20-25minutes or until top is light brown and bubbly.
(At this point the recipe can be cover, refrigerated, and baked the next day.)
Serve with your favorite crackers, sourdough bread, tortilla chips or pita chips.
Hot Spinach Artichoke Dip with parmesan cheese and cream cheese is a favorite Thanksgiving appetizer. It's also a must have Christmas appetizer, and Easter recipe. It's always requested and a must have in our house for any gathering, party, or for snacking while watching the Super Bowl.
Other favorite Dip Recipes we love, that you also might love are:
- Cold Homemade Spinach Dip
- Hot Crab Dip
- Hot Seafood Artichoke Dip
- Chipotle Artichoke Hummus
- Greek Feta Dip
Yield: 8
Hot Spinach Artichoke Dip
Hot Spinach Artichoke Dip is a favorite appetizer for any type of gathering. Whether we need an easy Thanksgiving appetizer or snacks for Super Bowl. Spinach Artichoke Dip is a creamy cheesy dip made with cream cheese, sour cream, a little mayo, and parmesan cheese as a base for fresh spinach and artichoke hearts from Serena Bakes Simply From Scratch.
prep time: 10 Mcook time: 25 Mtotal time: 35 M
ingredients:
- 2 teaspoons Olive Oil
- 2 cloves Garlic, Minced
- 4 cups Spinach, Washed and Roughly Chopped
- 8 ounces Cream Cheese, Softened
- 1/4 cup Sour Cream
- 1/4 cup Mayonnaise
- 1/4 cup Grated Parmesan Cheese or Fontina Cheese or Italian Cheese
- 1/2 teaspoon Hot Sauce Or To Taste
- 1/4 teaspoon Salt
- 2 tablespoons Pickled Jalapeños, Chopped Fine (Optional)
- 15 ounce Canned Artichoke Hearts In Water, Drained and Chopped
- 1/4 cup Grated Parmesan Cheese or Fontina Cheese or Italian Cheese (Reserve For Top)
instructions:
How to cook Hot Spinach Artichoke Dip
- Preheat oven to 425 degrees F.
- Butter a 1 to 1-1/4 quart oven safe baking dish.
- In a large pan heat oil over medium heat. Add garlic. Cook until fragrant and softened.
- Add Spinach and stir until just barely wilted and bright green. Remove from heat and discard any liquid in the bottom of the pan.
- Mix together cream cheese, sour cream, mayonnaise, parmesan cheese, hot sauce, salt and pickled jalapeños.
- Add cooked spinach and chopped artichoke hearts. Stir until well combined.
- Add spinach and artichoke dip to greased baking dish. Top with remaining cheese.
- Bake in preheated oven for 20-25 minutes, until bubbly and lightly browned.
Calories
245.87
245.87
Fat (grams)
19.60
19.60
Sat. Fat (grams)
8.46
8.46
Carbs (grams)
12.58
12.58
Fiber (grams)
5.26
5.26
Net carbs
7.32
7.32
Sugar (grams)
2.32
2.32
Protein (grams)
8.04
8.04
Sodium (milligrams)
574.60
574.60
Cholesterol (grams)
41.14
41.14
Calories are estimated.
© 2013 Serena Bakes Simply From Scratch
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4 comments
This would be a big party hit! Looks great.
Yum...your Spinach artichoke dip looks and sounds amazing. So perfect for parties. I can't wait to make some for my next family gathering. Thanks for your supports in the Online bake sale at Tina's blog. So glad I join in too as that's how I found out your beautiful blog. Thanks for sharing all the yummy recipes. I can't wait to explore more.
Spinach artichoke dip is great comfort food for a crazy day! This wouldn't last long at my house!
very yummy and comforting!
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