Go Back
a hand dipping a chip into spinach artichoke dip
Print Recipe
4.70 from 13 votes

Spinach Artichoke Dip

If you're looking for an easy appetizer, try this Spinach Artichoke Dip! This cheesy baked dip is packed with spinach and is perfect for parties and family gatherings.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: American
Servings: 12
Calories: 223kcal
Author: Julie Clark

Ingredients

  • 10 ounces frozen chopped spinach thawed, well drained and squeezed dry
  • 7.5 ounces marinated artichoke hearts reserve 2 teaspoons of the marinade to add to the mix, drain off the rest
  • 8 ounces cream cheese softened
  • 1/2 cup mayonnaise
  • 1/3 cup sour cream
  • 3 cloves garlic minced
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1 1/2 cups grated Parmesan cheese divided
US Customary - Metric

Instructions

  • Preheat oven to 375º F. Lightly grease a 7x11 inch baking dish.
  • In a medium bowl, mix together the softened cream cheese, mayonnaise and sour cream until smooth. Mix in the drained spinach and drained, chopped artichokes.
    10 ounces frozen chopped spinach, 7.5 ounces marinated artichoke hearts, 8 ounces cream cheese, 1/2 cup mayonnaise, 1/3 cup sour cream
  • Stir in the garlic, lemon juice, reserved marinade and salt. Fold in 1 cup of grated parmesan cheese.
    3 cloves garlic, 2 tablespoons lemon juice, 1/2 teaspoon salt, 1 1/2 cups grated Parmesan cheese
    cheesy spinach artichoke mixture in a glass bowl
  • Spread the mixture evenly into the prepared baking dish. Bake covered in the preheated oven for 20 minutes.
  • Remove the cover, and top with additional ½ cup shredded parmesan cheese.
  • Let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned. Serve warm with pumpernickel, rye or sourdough crostini.

Video

Notes

  • Make the spinach dip up to 2 days in advance. Put the dip together then cover the dish and store in the fridge. Before you want to bake it, uncover and sprinkle with the shredded Parmesan cheese. Then follow the baking instructions in the recipe.
  • Store leftovers in an airtight container for 3-4 days. Reheat in the microwave. Do not freeze the dip.
The calories shown are based on the recipe serving 12 people, with 1 serving being 1/12 of the baked dip. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 223kcal | Carbohydrates: 5g | Protein: 6g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 38mg | Sodium: 521mg | Potassium: 145mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3355IU | Vitamin C: 6mg | Calcium: 172mg | Iron: 1mg
QR Code linking back to recipe