Go Back Email Link
–+ servings
A golden melty cheesy crust on top of a spinach and artichoke dip after it came out of the oven.
Print Recipe
No ratings yet

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!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer Dip, hot dip
Cuisine: American
Keyword: hot spinach artichoke dip, spinach and artichoke dip, spinach artichoke dip, spinach dip
Servings: 3 cups
Calories: 448kcal
Author: Renee Goerger

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 F (175 degrees C).
  • -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.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 5 days.
May be frozen. Store in an airtight container or freezer bag. Label and date. Freeze for up to two months.
Thaw in the refrigerator overnight. Reheat in the microwave on medium power until warm.

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
QR Code linking back to recipe