Hot Spinach Artichoke Dip
Hot Spinach Artichoke Dip is the ultimate crowd-pleaser, combining creamy cheese, fresh spinach, and tender artichokes for a delightful appetizer. This warm dip is perfect for any gathering, boasting a rich taste and inviting aroma that will have everyone reaching for more. Pair it with tortilla chips or toasted bread for a delicious experience that transforms your event into a flavor fiesta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 8 guests 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 10 oz fresh spinach
- 14 oz canned artichoke hearts (drained)
- 8 oz cream cheese (softened)
- 1 cup sour cream
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- Salt and pepper to taste
- Pinch of chili flakes (optional)
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- Sauté chopped spinach in a skillet over medium heat until wilted (about 3 minutes). Add drained artichokes and mix.
- In a large bowl, combine softened cream cheese, sour cream, Parmesan, garlic powder, salt, pepper, and chili flakes; mix until smooth.
- Fold in sautéed spinach and artichokes until evenly combined.
- Transfer to the prepared baking dish and bake for 25-30 minutes or until bubbly and golden brown on top.
- Let cool slightly before serving with tortilla chips or toasted baguette slices.
Nutrition
- Serving Size: ¼ cup (60g)
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg
Keywords: For added flavor, try substituting gouda or pepper jack cheese. To make it spicier, incorporate diced jalapeños during mixing or sprinkle with crushed red pepper flakes. Store leftovers in an airtight container in the fridge for up to three days.