Spinach Artichoke Dip
This Spinach Artichoke Dip is a rich, creamy baked dip made with fresh spinach, tender artichoke hearts, Alfredo sauce, cream cheese, and a blend of melted cheeses.
Ingredients
- 20 ounces fresh baby spinach
- 28 ounces artichoke hearts, chopped
- 15 ounces alfredo sauce
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 4 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup mozzarella cheese, shredded
- ½ cup parmesan cheese, shredded
Instructions
- Preheat your oven to 350°F.
- Place the spinach in a skillet or large pot with a small amount of water. Cook over medium heat, stirring occasionally, until wilted. Drain any excess water, then chop the spinach.
- In a large mixing bowl, combine the cooked spinach, chopped artichokes, Alfredo sauce, softened cream cheese, sour cream, minced garlic, salt, and pepper. Stir until fully combined.
- Fold in the shredded mozzarella and Parmesan cheese, reserving a small amount of each for topping.
- Pour the mixture into a baking dish and sprinkle the reserved cheese on top. Bake for 25-30 minutes, or until the dip is hot and bubbly and the cheese on top is golden.
- Remove from the oven and let cool slightly before serving. Serve warm with bread, crackers, or veggies.
Nutrition
Notes
- Drain the spinach well: Excess moisture can make the dip watery, so squeeze out as much liquid as possible after cooking.
- Soften the cream cheese: Let it come to room temperature so it mixes smoothly without lumps.
- Chop artichokes evenly: Smaller, uniform pieces help the dip bake evenly and make it easier to scoop.
- Don’t over bake: Bake just until hot and bubbly so the dip stays creamy and doesn’t dry out.
- Serving Suggestions: Serve warm with toasted bread, crackers, tortilla chips, or fresh vegetables, or pair it with Bacon Wrapped Dates or Crab Stuffed Mushrooms for a full appetizer spread.
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