Baked Spinach Artichoke Dip

Baked Spinach Artichoke Dip is a hot and cheesy spinach artichoke dip recipe that is easy to make with canned artichoke hearts, frozen spinach, cheese, garlic, and seasonings. Serve with toasted baguette bread, tortilla chips, or crackers.

Course Appetizer

Cuisine American

Keyword baked spinach artichoke dip, hot spinach artichoke dip

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 319kcal

Author Jessica - Together as Family

Ingredients

1 package (9 oz) frozen chopped spinach thawed
1 can (14 oz) quartered artichoke hearts drained well
1 cup shredded smoked Gruyere cheese
1/2 cup freshly shredded parmesan cheese
1 cup mayonnaise
1/4 cup sour cream
2 cloves garlic minced or pressed
½ teaspoon salt
¼ teaspoon ground black pepper

Instructions

Preheat oven to 400°F. Spray a 1 quart (or 2 quart is fine) baking dish with cooking spray. Set aside.
* A 2 qt baking dish is equivalent to a 8x8 baking dish.
Place thawed spinach on a clean kitchen towel, or on paper towels, and squeeze and press out as much moisture as possible. Place the spinach in a large mixing bowl.
Drain the artichoke hearts and chop them to desired size. Add to the bowl with the spinach.
Add the remaining ingredients into the mixing bowl and stir well to combine. Spread evenly into the prepared pan.
* You can reserve some of the shredded cheese to put on top of the dip before baking OR use extra cheese and sprinkle some on top so you get that nicely browned top.
Place the casserole dish on top of a cookie sheet to catch any grease or drippings that might bubble over.
If you are using a larger, 2 quart dish, then you can skip this step.
Bake, uncovered, for 20 minutes or until the dip is bubbly and golden browned on top.
Serve with crackers, baguette slices (toasted or not), fresh veggie sticks or slices, and tortilla chips.

Notes

Serving Size : This recipe makes about 4 cups of dip. The nutrition information listed is for 8 servings, with each serving being 1/2 cup of dip. This recipe can easily feed more if less than 1/2 cup of dip is used by each person.

Tips : For best taste and creaminess use full-fat, real sour cream and mayo in this recipe. Don't use marinated artichoke hearts. Just the regular, canned artichoke hearts for this recipe.

Cheese : I love the smoked Gruyere cheese in this recipe but it can easily be substituted. I have used these cheeses with great results. Use shredded mozzarella cheese, shredded smoked cheddar cheese, Swiss cheese, or use all parmesan cheese in the recipe. You can usually find Gruyere cheese in the deli area of the store by the other specialty cheeses.

Garlic : I prefer fresh garlic cloves in this recipe. Either minced or pressed is fine. If wanted, you can use chopped garlic from a jar or garlic paste from a tube.

Baking Dish : You can bake this in whatever you have. The recipe is not big enough for a 9x13 baking pan, but a 8x8 pan will work, as well as a smaller 1 quart baking dish.

Nutrition