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Easy Spinach Artichoke Dip Recipe


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Roasted Spinach Artichoke Dip Always the first recipe that comes to my mind, right next to Sausage Rotel Dip and Bacon Ranch Dip, when friends are over, the big game begins, or basically anytime I want a simple warm, tasty dip.ingredients in it Easy Spinach Artichoke Dip Recipe It’s easy to find, quick to prepare, and it’s always the first thing everyone wants to “dive in.”

Why You’ll Love This Easy Spinach Artichoke Dip Recipe

  • Melted Cheese, Savory Spinach, and Tangy Artichokes
  • creamy and cheesy
  • simple ingredients
  • Ready in just 30 minutes
  • perfect appetizer For any party!
Dip the spinach artichokes in the baking dish, removing some.

Ingredients and Substitutes

This section explains how to choose the best ingredients for Roasted Spinach Artichoke Dip, what each ingredient does in the recipe, and substitution options.For measurements, see recipe card below.

  • olive oil – For sauteed spinach. Any cooking oil can be used here.
  • spinach – I prefer fresh spinach, but frozen is fine too. If you’re using frozen spinach, you can even skip sautéing it, but you do need to thaw, drain and squeeze out any excess water.
  • artichoke hearts – I used Artichoke hearts in water, but the one in oil works too. Either way, be sure to drain and squeeze them so your dip doesn’t run thin. Cut into bite-sized pieces.
  • cream cheese – Full fat tastes best, but light or neufchatel will work too.
  • mayonnaise – Any brand will do, but I like to make my own homemade mayonnaise (It only takes a few minutes!).
  • sour cream – Along with mayonnaise and cream cheese, sour cream makes the dip creamier. Greek yogurt can be substituted if desired. Or you can simply replace the sour cream with more mayonnaise – the cream cheese still has some flavor.
  • cheese – Grated (or shredded) Parmesan cheese and shredded mozzarella cheese hold the whole recipe together. If you like extra cheesy spinach and artichoke dressing, feel free to add more.
  • garlic – I think the best spinach artichoke dip recipe uses fresh minced garlic, but you can also use shock For convenience, or substitute with 1 teaspoon of garlic powder.
  • Black pepper – The recipe does not require extra salt as many ingredients are already salty, but I like to add black pepper. You can also add crushed red pepper if you like extra heat.
Toppings for Spinach Artichoke Dip in bowls.

How to Make Spinach Artichoke Dip

This section shows how to make the artichoke spinach dip, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

  1. chef. dip spinach in oil medium frying pan Set aside to cool.
  2. mix. In a large bowl microwave cream cheese (or medium saucepan on the stove), and when it’s soft enough to stir, add the mayonnaise, sour cream, grated Parmesan cheese, chopped artichoke hearts, minced garlic, black pepper, and shredded mozzarella. Stir to combine.
Spinach wilted in skillet.
Ingredients are mixed in a bowl.

  1. squeeze. Press the cooled spinach into balls (or place in a colander) and squeeze out excess liquid.
  2. combined. Add spinach to artichoke mixture.
  3. transfer. Spooning Homemade Spinach Artichoke Dip ceramic appetizers Or great ramen. Smooth the top with a spatula, then sprinkle the top with more shredded mozzarella cheese.
Spinach artichoke dip comes together.
Dip the assembled spinach artichokes into a ceramic dish before baking.

  1. bake. Bake the Spinach Artichoke Dip until hot and bubbly. Serve hot or warm.
Roasted spinach artichoke dip surrounded by carrots, celery and cornflakes.
Variations: Add toppings!

storage instructions

  • in advance: Prepare and assemble the dip in a ceramic dish, cover and store in the refrigerator until ready to bake. You can do this 1-2 days in advance.
  • Store leftovers: Store leftovers in a covered container in the refrigerator for up to 3-5 days.
  • Reheat: Toss this Cheesy Roasted Spinach Artichoke Dip recipe before reheating, and I like to add some fresh shredded mozzarella cheese. You can heat it in the microwave, stirring every 30 seconds, or bake it in a 350-degree oven.

Can You Freeze Spinach Artichoke Dip?

Yes, this Spinach Artichoke Dip recipe is perfect for freezing! You have two options:

  • Freeze before baking. You can also make the low carb spinach artichoke dip ahead of time and just cover and freeze it when you’re at step 4 (ready to bake). Let it thaw in the refrigerator and bake as directed.
  • Freeze leftovers. If you have leftover spinach and artichoke dip, just store it in an airtight container and freeze it. Reheat in microwave or oven.
Use carrot sticks to scoop up an easy spinach artichoke dip.

What to Serve with Spinach Artichoke Dip

There are so many ways to use dipping sauce! Try these ideas:

More Easy Cheese Dip Recipes

It’s always fun and delicious dip season! These will clump together within a few minutes and also disappear quickly:

recipe video

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raw material

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instruct

Click a time in the instructions below to start the kitchen timer while you cook.

  1. in a medium frying pan, heat oil over medium heat. Add spinach.Cook 2-3 minutes, stirring occasionally, until the spinach is wilted and bright green. (Alternatively, wilt the spinach for about 2-3 minutes in the microwave. ) set aside to cool. If you want to speed up the cooling process, you can place the bowl in a larger bowl with ice cubes (optional).

  2. While the spinach is cooling, preheat the oven to 350°F (177°C).

  3. Meanwhile, warm the cream cheese in the microwave or oven medium saucepan Heat over low heat on the stove. Once melted enough to stir, add mayonnaise, sour cream, grated Parmesan cheese, chopped artichoke hearts, minced garlic, black pepper, and half of the shredded mozzarella cheese. Stir to combine.

  4. When the spinach is cool enough to handle, gather it into a ball and squeeze it a few times, making sure to drain as much water as possible. Add spinach to artichoke mixture.

  5. Transfer the dipping sauce to Small Ceramic Appetizers Or great ramen. Smooth the top with a spatula. Sprinkle remaining shredded mozzarella cheese on top.

  6. bake 20-30 minutes, until hot and bubbly. Served warm.

recipe notes

Serving Size: 1/4 cup

Makes 2 cups.

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 133

fat 11.8 grams

protein 4.7 grams

total carbohydrates 2.6 grams

net carbs 2.2 grams

fiber 0.4 grams

sugar 0.8 grams

Nutrition facts are provided politely. Questions about calculations or why are you getting different results?Please see our nutrition policy.

© Copyright Maya Krampf for Wholesome Yum. Please do not screenshot or copy/paste the recipe to social media or websites. We would love for you to share a link with a photo. 🙂

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