Hot Spinach Artichoke Dip

4.7
(3,073)

This dip is amazing -- so cheesy and fragrant. If you don't like artichokes, don't worry -- you'll never know they're in there! My only question is: Is it okay to just eat it with a spoon right out of the dish?

164
164
164
164
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
12
Yield:
12 servings

Ingredients

  • 1 (8 ounce) package cream cheese, softened

  • ÂĽ cup mayonnaise

  • ÂĽ cup grated Parmesan cheese

  • ÂĽ cup grated Romano cheese

  • 1 clove garlic, peeled and minced

  • ½ teaspoon dried basil

  • ÂĽ teaspoon garlic salt

  • salt and pepper to taste

  • 1 (14 ounce) can artichoke hearts, drained and chopped

  • ½ cup frozen chopped spinach, thawed and drained

  • ÂĽ cup shredded mozzarella cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.

  2. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.

  3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

    overhead view of hot artichoke and spinach dip served in a bowl with a side of tortilla chips
    LazyFoodieGirl

Nutrition Facts (per serving)

134 Calories
12g Fat
3g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 134
% Daily Value *
Total Fat 12g 15%
Saturated Fat 6g 28%
Cholesterol 28mg 9%
Sodium 315mg 14%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 4g
Vitamin C 3mg 15%
Calcium 88mg 7%
Iron 0mg 2%
Potassium 54mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love