Spinach and Artichoke Dip Recipe

This spinach and artichoke dip recipe is a quick and easy appetizer to put together for your next party.

Course Appetizer

Cuisine American

Keyword easy spinach dip

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 216kcal

4 oz. Cream Cheese softened
12 oz. Frozen Creamed Spinach defrosted
7 oz. Baby Artichoke Hearts half of a 14 oz. can, drained, rinsed, pat dry and chopped
1 cup Shredded Mozzarella Cheese divided
¼ cup Grated Parmesan Cheese divided
¼ tsp. Kosher Salt
¼ tsp. Dried Oregano
¼ tsp. Garlic Powder
Pinch of Crushed Red Pepper optional
Tortilla Chips Toasted Baguette Slices or Crackers for Serving

Preheat the oven to 350°F
Add the cream cheese to a large bowl.
Cook the creamed spinach to package directions, but just enough to defrost. Give it about half the suggested time.
Add the cooked creamed spinach, to the cream cheese. Then add the chopped artichoke hearts, half the mozzarella cheese, half the Parmesan cheese, salt, dried oregano, garlic powder, and crushed red pepper, if using. Stir well until combined.
Add the creamed spinach and artichoke mixture to an oven safe bowl, like a pie dish, gratin dish, or small, shallow casserole dish.
Top the spinach and artichoke dip with the remaining mozzarella and Parmesan cheeses.
Place the dish on a baking sheet. This will make it easier (and safer) to remove from dish from the oven. Plus, if it bubbles over, the baking sheet will contain the mess.
Bake the spinach and artichoke dip for approximately 30 minutes or until the cheese is melted and bubbly. Keep an eye on it after the first 20 minutes.
If desired, switch the oven to broil to get the cheese nice and golden brown. If you decide to do this, make sure you turn on the oven light and do not leave the oven’s side. This is important; the cheese will go from beautifully golden brown to burnt in no time. Once you turn on the broiler it will only take about 1 minute. As soon as the cheese reaches the desired color, remove the baking sheet from the oven.
Serve the spinach and artichoke dip with tortilla chips, toasted baguette slices or crackers.