Spinach Artichoke Dip

Creamy baked dip made with spinach and artichoke hearts

Course Appetizer

Cuisine American

Keyword spinach artichoke dip

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 263kcal

Thaw and drain the frozen spinach. If it’s not already chopped then finely chop.
Drain the artichoke hearts and cut into small pieces.
Minced the garlic.
In a large bowl, combine the spinach, artichoke hearts, softened cream cheese, mayonnaise, sour cream, half the parmesan cheese, garlic and crushed chili flakes. Season with salt and pepper.
Mix until the entire mixture is evenly moist. Pour the mixture into an eight inch cast iron skillet, square pan or pie dish. Top with the remaining parmesan cheese.
Bake for 30 minutes at 350°F until bubbly and the top is golden. Allow it to cool for five minutes before serving.

For a lighter version use reduced fat cream cheese, Miracle whip and low fat greek yogurt.
I use all Parmesan cheese for this dip most of the time BUT if you like a more melty, sting-y cheese situation feel free to substitute half the Parmesan for mozzarella.
If you don’t like spicy food, omit the chili flakes or cut them in half for something less spicy.
I like to serve this dip with toasted baguette slices or warm pita but crackers or tortilla chips are great as well.