Spinach Artichoke Dip
This cheesy baked spinach artichoke dip is the best appetizer for any occasion!
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Appetizers
Cuisine: American
Keyword: baked spinach artichoke dip
Servings: 10
Author: Joy Shull
- ½ yellow onion finely diced
- 10 cloves garlic minced
- 1 tablespoon olive oil
- 14 oz artichoke hearts drained and chopped
- 10 oz frozen spinach
- ⅓ cup cream cheese
- 8 oz sour cream
- ¼ cup mayo
- 2 cups parmesan cheese freshly grated
- 1 cup mozzarella cheese shredded
- Salt to taste
- Tortilla chips for serving
Add the olive oil, garlic, and onion to a skillet. Cook over medium heat 5-10 minutes, until the onion is softened
Add the artichoke hearts, frozen spinach, cream cheese, sour cream, mayo, and parmesan cheese to a saucepan or dutch oven and stir over medium heat until melted and creamy
Stir in the garlic and onion into the dip mixture once cooked
Salt to taste (I used ½ teaspoon)
Transfer the spinach artichoke dip mixture to a greased small baking dish
Top with the mozzarella cheese
Bake the dip at 375 degrees for 15-20 minutes, until hot and bubbly.
Optional: broil 1-2 minutes at the end to get the top browned. If you do this, watch closely to avoid burning
Calories: 258kcal | Carbohydrates: 7g | Protein: 12g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 46mg | Sodium: 625mg | Potassium: 185mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3803IU | Vitamin C: 3mg | Calcium: 367mg | Iron: 1mg