Baked Spinach Artichoke Dip

Baked Spinach Artichoke Dip

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Baked Spinach Artichoke Dip is a yummy appetizer when you want something a little salty and warm. This dip is perfect with crackers (especially Trisket crackers) or toasted Tangy Sourdough Bread or Rustic Sourdough Baguettes.  

Serving Warm Dip in Individual Ramekin Dishes

(Post slightly modified on 11/16/22.)

I was over 50 years old when I first tried this delicious dip at Applebee’s Restaurant, and even older when I first tried making it in my kitchen. In my mind, it was a new and fabulous creation, but in fact, this warm dip became quite popular in the 1950’s. It’s the perfect dip for autumn or winter, when you want to serve a warm appetizer or even a snack.

This recipe makes enough for 10 people and will stay nice and hot when made in a cast iron skillet. You may even halve the recipe and use a smaller skillet for 2-4 people. Or you could also spoon the dip into individual ramekin dishes for a nice dinner, which is what I did this past Christmas when I served it with potato soup. It reheats really well, too, in case you have any left over.

 

Ingredients for Baked Spinach Artichoke Dip

(See the full recipe at the bottom of this post.)

  • artichoke hearts
  • frozen chopped spinach
  • cream cheese, room temperature
  • sour cream
  • mayonnaise
  • garlic cloves
  • red pepper flakes
  • smoked paprika
  • mozzarella cheese, divided
  • Parmesan cheese

 

Instructions for Making This Recipe

Ingredients for this Recipe

Heat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.

 

Prepare the Ingredients

Drain the artichoke hearts. Using a knife and cutting board, chop them into small pieces.

Using Marinated Artichoke Hearts

In a pinch, I’ve used marinated artichoke hearts in place of the canned in water variety. This is actually very tasty, but is more expensive. 

Thaw and squeeze the spinach to remove any liquid.

I always thaw frozen spinach in the microwave using the defrost mode, and then hand squeeze it over the sink to remove any excess liquid. 

Mince the cloves of garlic or use 2 tablespoons canned minced garlic.

Using a box grater, grate the mozzarella. Grate the fresh parmesan using a fine-edged grater.

 

Mix Together the Dip

In a medium bowl, combine the softened cream cheese, sour cream, mayonnaise, minced garlic, red pepper flakes, and smoked paprika. Mix with a wooden spoon until fluffy.

Stir in the Grated Cheese, Artichokes, and Spinach

Stir in the chopped artichokes and spinach, 1 cup grated mozzarella, and Parmesan cheese to combine.

Place Dip in Greased Cast Iron Skillet

Spoon the mixture into a cast iron skillet that has been sprayed with baking spray. Sprinkle the remaining mozzarella on top of the dip.

Serving Spinach Artichoke Dip in a Cast Iron Skillet with Crackers

Bake in preheated oven for 25-30 minutes or until heated through. Serve warm with crackers or toasted sourdough bread.

This recipe will serve 8-10 people.

See more Appetizers Here. Browse Recipes with Spinach Here.  View Recipes for Cast Iron Here.

 

Recipe for Baked Spinach Artichoke Dip

Baked Spinach Artichoke Dip

Baked Spinach Artichoke Dip is a yummy appetizer when you want something a little salty and warm. This dip is perfect with crackers (especially Trisket crackers) or toasted sourdough bread.
5 from 1 vote
Print Rate
Course: Appetizer, Snacks
Cuisine: American
Keyword: Baked Dishes, Cast Iron Cooking, Cream Cheese, Frozen Spinach, Marinated Artichoke Hearts
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 10

Equipment

Knife Set
Cutting Board
Grater/Zester
Cast Iron Skillet

Ingredients

  • 14 oz artichoke hearts drained
  • 10 oz frozen chopped spinach thawed and squeeze-dried
  • 8 oz cream cheese room temperature
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 2 cloves garlic minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon smoked paprika
  • 1 1/2 cups mozzarella cheese grated and divided
  • 1 cup Parmesan cheese grated
  • 1/2 teaspoon freshly grated black pepper

Instructions

  • Heat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

  • Drain the artichoke hearts. Using a knife and cutting board, chop them into small pieces.
  • Thaw and squeeze the spinach to remove any liquid.
    I always thaw frozen spinach in the microwave using the defrost mode, and then hand squeeze it over the sink to remove any excess liquid.
  • Mince the cloves of garlic or use 2 tablespoons canned minced garlic.
  • Using a box grater, grate the mozzarella. Grate the fresh parmesan using a fine-edged grater.

Prepare the Dip

  • In a medium bowl, combine the softened cream cheese, sour cream, mayonnaise, minced garlic, red pepper flakes, and smoked paprika. Mix with a wooden spoon until fluffy.
  • Stir in the chopped artichokes and spinach, 1 cup grated mozzarella, and Parmesan cheese to combine. Season with freshly grated black pepper.
  • Spoon the mixture into a cast iron skillet that has been sprayed with baking spray. Sprinkle the remaining mozzarella on top of the dip.
  • Bake in preheated oven for 25-30 minutes or until heated through. The dip should be bubbly and lightly browned on top.
  • Serve warm with crackers or toasted sourdough bread. This recipe will serve 8-10 people.

Nutrition

Calories: 307kcal | Carbohydrates: 5g | Protein: 11g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 597mg | Potassium: 194mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4051IU | Vitamin C: 2mg | Calcium: 290mg | Iron: 1mg
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