Spinach Artichoke Dip
Creamy and hot Spinach Artichoke Dip is the perfect party appetizer that is sure to satisfy a crowd every time. It’s cheesy and bursting with flavor. Enjoy with your favorite dippers as a snack, or take it to your next gathering.
Servings: 6 Servings
Calories: 419kcal
Ingredients
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 14-ounce can artichoke hearts drained and chopped
- 1 10-ounce package frozen chopped spinach thawed and squeezed dry
- 8 ounces cream cheese softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes optional
- Salt and black pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and sauté until the onion becomes translucent, about 3-4 minutes.
- Stir in the chopped artichoke hearts and thawed spinach, cooking for an additional 2-3 minutes.
- In a mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, shredded mozzarella cheese, grated Parmesan cheese, garlic powder, onion powder, red pepper flakes (if using), salt, and black pepper. Mix well until all the ingredients are thoroughly combined.
- Add the cream cheese mixture to the skillet with the sautéed vegetables. Stir everything together until well blended and heated through.
- Transfer the skillet to the preheated oven and bake for about 15-20 minutes, or until the top is golden and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
- Serve the skillet spinach artichoke dip hot with bread slices, tortilla chips or vegetable sticks for dipping. Enjoy!
Video
Notes
- Feel free to add additional seasonings or spices like paprika, cayenne pepper, or dried herbs to customize the flavor of your dip.
- You can substitute Greek yogurt for the sour cream for a slightly tangier taste.
- Leftover dip can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently in the oven or microwave before serving.
- This versatile dip can also be used as a delicious topping for baked potatoes, grilled chicken, or as a filling for stuffed mushrooms.
- If you prefer a smoother texture, you can blend the dip using a hand blender or food processor before baking.
- Enjoy this creamy and flavorful skillet spinach artichoke dip as an appetizer or party snack!
Nutrition
Calories: 419kcal | Carbohydrates: 7g | Protein: 10g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 79mg | Sodium: 509mg | Potassium: 145mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 882IU | Vitamin C: 2mg | Calcium: 233mg | Iron: 0.3mg