Spinach Artichoke Dip is the perfect appetizer for your next get-together. Made with artichoke hearts and fresh spinach, this is sure to please!! Learn how to make spinach dip with this step-by-step recipe.
Do you have a can of artichoke hearts and have no idea what to do with them? This artichoke dip recipe is perfect for using your artichoke hearts. Simply drain the liquid off the can of artichoke hearts and then dice into small pieces to use.
How To Make Spinach Dip
Gather all of your ingredients to make the baked spinach dip.
Start by adding ¼ cup of water to a large saucepan over medium heat. Next, add the fresh spinach leaves to the pan and cook down until spinach is wilted.
Transfer the wilted spinach to a colander and drain off any excess water. On a cutting board, chop the wilted, cooked spinach and the drained artichoke hearts into small pieces.
Preheat the oven to 350°. Stir all ingredients except ½ cup of mozzarella cheese together in a bowl until well blended.
Add mixed ingredients to a 9×13 baking dish and top with the ½ cup mozzarella cheese.
Bake for 20-25 minutes and make sure cheese is all melted.
Place under the broiler if a golden-brown crust is desired. Serve with toasted pita chips, veggies or your favorite side.
Frequently Asked Questions
Steam the fresh spinach and then drain. Dice the spinach and the artichoke hearts. Combine all the ingredients except the ½ cup of mozzarella cheese for the top. Place mixed ingredients in a 9×13 baking dish and sprinkle with the remaining mozzarella cheese. Bake at 350° for 20-25 minutes. Broil the melted cheese if you would like a golden-brown top. Serve with pita chips, veggies or chips of choice.
This baked spinach dip is served hot. Other spinach dip recipes maybe served cold, but this recipe has three types of cheeses that is best when melted.
Spinach and artichoke hearts recipe needs to be kept hot while serving the dip and especially if leaving out for more than one hour. After you are don with the dip, it should be cooled quickly and then store in a sealed container in the refrigerator.
Make sure to properly cool your hot spinach dip when done eating it. If spinach artichoke dip with fresh spinach is stored properly in a sealed container in the fridge, it will last for 6 days.
Baked Spinach Artichoke Dip
Baked Spinach Artichoke Dip is the perfect appetizer for your next get-together. Made with artichoke hearts and fresh spinach, this dip is sure to please!! Learn how to make spinach dip with this step-by-step recipe.
Ingredients
- Spinach, Fresh 1 lb
- Water 1/4 cup
- Artichoke Hearts, Canned, Drained & Diced 13.75 oz
- Sour Cream 1 cup
- Garlic, Minced 1 clove
- Cream Cheese, Room Temperature 4 oz
- Mozzarella Cheese, Shredded 1 cup (4 oz)
- Parmesan Cheese, Grated 2/3 cup
- Onion, Small Diced 1/3 cup
- Pepper, Black, Ground 1/2 teaspoon
- Salt 1/4 teaspoon
- Mozzarella Cheese, Shredded, For Topping 1/2 cup
Instructions
- Preheat oven to 350°.
- In a large saucepan over medium heat, add the water and the fresh spinach. Cook spinach down until all wilted.
- Drain the wilted spinach in a colander to remove as much of the water as possible.
- On a cutting board, dice the wilted spinach and the drained artichoke hearts.
- Combine all of the ingredients except the 1/2 cup mozzarella cheese for the topping.
- In a 9x13 baking dish, transfer the mixed ingredients to the baking dish and spread evenly.
- Top evenly with the extra mozzarella cheese.
- Bake for 20 to 25 minutes or until cheese is melted. Broil the top of the dip if you would like a golden brown crust.
- Serve right away with pita chips, veggies or your favorite side.
- Properly refridgerate any unused dip.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 166Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 37mgSodium 315mgCarbohydrates 9gFiber 3gSugar 2gProtein 8g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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If you enjoy this recipe, you may enjoy the following: Pulled Pork Mac and Cheese or Goulash
