Spinach Artichoke Dip
A bowl of hot Spinach Artichoke Dip is always a hit at parties! This creamy appetizer recipe is easy to make on the stovetop in just 15 minutes. You can serve it immediately or keep it warm in a slow cooker throughout a party. This dip is cheesy, flavorful, and so delicious dipped up with chips or veggies, or served with a warm baguette.
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 12 ounces fresh spinach, finely chopped
- ¼ teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 14 ounce can artichoke hearts, drained and coarsely chopped
- 8 ounces cream cheese, cubed
- 1 cup mozzarella cheese, shredded
- ½ cup sour cream, or full-fat Greek yogurt
- ¼ cup parmesan cheese, finely grated
Instructions
- Add the olive oil to a large pot on the stove over medium-high heat. Add the minced garlic and cook for 60 seconds.
- Add spinach to the pot one handful at a time, letting each handful completely wilt before adding the next.
- Add crushed red pepper, salt, and black pepper.
- Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain).
- Add the chopped artichokes and cook for 3-4 minutes.
- Reduce the heat on the stove to medium-low and add the cream cheese and shredded mozzarella. Stir until all the cheese has melted.
- Stir in the sour cream and parmesan cheese.
- Transfer the dip to a bowl to serve immediately, or transfer it to a slow cooker set to warm for up to 6 hours.
- Serve with a sliced baguette, tortilla chips, crackers, or veggies for dipping.
Notes
- If you prefer to use frozen spinach, instead of fresh spinach, you can make this recipe with a 10 ounce package of chopped frozen spinach. You’ll want to make sure to defrost and drain it first, so that it doesn’t water down the dip with any excess liquid.
- Leftover dip can be stored in the refrigerator for up to 5 days. You can reheat it in a Crock Pot set to low for 30 minutes, or on the stove in a pot over medium heat for 5-10 minutes.
- You can serve the dip cold, but I recommend serving it warm for the best flavor.
- This recipe makes approximately 3 cups of dip.
Nutrition Facts
Calories 78kcal (4%)Carbohydrates 2g (1%)Protein 3g (6%)Fat 7g (11%)Saturated Fat 3g (15%)Polyunsaturated Fat 0.4gMonounsaturated Fat 2gCholesterol 17mg (6%)Sodium 224mg (9%)Potassium 124mg (4%)Fiber 1g (4%)Sugar 1g (1%)Vitamin A 1698mg (34%)Vitamin C 8mg (10%)Calcium 70mg (7%)Iron 0.5mg (3%)
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