Baked Spinach Artichoke Dip
If you're looking for a delicious dip for your next party, you're going to love my Baked Spinach Artichoke Dip!
Equipment
- baking dish
Ingredients
- 16 oz. Fresh Spinach
- 1 white onion diced
- 4 tbsp. Unsalted Butter
- 1 tbsp. Minced Garlic
- 8 oz. cream cheese room temp
- 12 oz. sour cream
- 1 c. Duke's Mayonnaise
- 28 oz. canned artichoke hearts drained and chopped
- 6 oz. shredded parmesan cheese
- 1 tsp. pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ¼ c. chicken broth
- 8 oz. mozzarella cheese
Instructions
- Preheat the oven to 350°F.
- In a large skillet over medium heat, melt the butter. Sauté the onions and garlic until the onions become translucent.
- Add handfuls of fresh spinach to the skillet, allowing it to cook down before adding more. Repeat this process until all the spinach has been cooked down in the butter mixture. This should take approximately 10-12 minutes. Set aside.
- In a large mixing bowl, thoroughly combine the cream cheese, sour cream, and mayonnaise. Add the Parmesan cheese, pepper, and artichoke hearts, stirring well to combine.
- Pour in the broth and stir until fully incorporated into the mixture. Fold in the cooked spinach mixture and mozzarella cheese.
- Pour the mixture into a 4-quart baking dish, spreading it evenly. Bake for 30 minutes.
- Remove from the oven and serve immediately. Enjoy!
Notes
- You can use frozen spinach as a convenient alternative to fresh spinach. Thaw and drain the frozen spinach fully before adding it to the dip.
- Adding broth to the dip thins the consistency and adds flavor.
- Prepare the dip ahead and refrigerate it, covered, until ready to bake. Increase baking time slightly if baking straight from the refrigerator.
Nutrition
Calories: 328kcalCarbohydrates: 7gProtein: 10gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 60mgSodium: 625mgPotassium: 253mgFiber: 2gSugar: 2gVitamin A: 3264IUVitamin C: 9mgCalcium: 269mgIron: 1mg
Tried this recipe?Let us know how it was!