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.
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 Artichoke Spinach Dip
(As a Walmart Affiliate, I earn from qualified purchases at the links below. See the full recipe at the bottom of this post.)
Instructions for Making This Recipe
Heat oven to 350°F. 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.
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 cheese. Grate the fresh parmesan using a fine-edged grater.
Mix 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.
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.
Browse Similar Categories
Baked Spinach Artichoke Dip
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
(As an Amazon Associate, I earn from qualifying purchases.)
Instructions Click to Start Cooking
- Heat oven to 350℉. Gather your ingredients so that you have everything close at hand on the counter or table.
- 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.
- 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
Did you make this recipe?
Let me know how it turned out!
