SPINACH ARTICHOKE DIP
Cheesy Spinach Artichoke Dip is just like what you get at a restaurant! It's creamy, easy to make, and so, so delicious!
Servings: 3 cups
Calories: 448kcal
Ingredients
- 1 16-ounce package frozen spinach thawed and squeezed dry
- 1 14-ounce can artichoke hearts drained and chopped
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 small onion finely chopped
- 1 - 8 8-ounce package cream cheese softened to room temperature
- ½ cup fresh grated Parmesan cheese divided
- ¼ cup mayonnaise
- ¼ cup evaporated milk
- ⅛ teaspoon freshly grated nutmeg or to taste
- 1 teaspoon lemon zest
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- ¼ cup slivered almonds optional
Instructions
- -Preheat your oven to 350 degrees
- -In a large sauté pan, over medium heat, add the oil and butter.
- -Slowly sauté the onion and garlic to soften but not brown (approximately 3-5 minutes).
- -Add the dry spinach and chopped artichoke hearts and stir to combine.
- -Add the salt, pepper, and fresh nutmeg.
- -Add the softened cream cheese, evaporated milk, mayonnaise, ¼ cup of Parmesan cheese, and lemon zest.
- -Continue to heat and blend with a wooden spoon until the mixture is thoroughly combined.
- -Pour the entire mixture into a prepared (buttered or sprayed) casserole dish.
- -Sprinkle the top with the remaining Parmesan cheese and the slivered almonds.
- -Bake for 20-25 minutes until the cheese is nicely browned.
Nutrition
Serving: 1cup | Calories: 448kcal | Carbohydrates: 8g | Protein: 10g | Fat: 42g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 1263mg | Potassium: 206mg | Fiber: 2g | Sugar: 4g | Vitamin A: 512IU | Vitamin C: 3mg | Calcium: 297mg | Iron: 1mg