Spinach Artichoke Dip
Warm, creamy, cheesy spinach and artichoke dip is the appetizer that vanishes first at any party. It bakes up bubbling and golden, ready for chips, bread, or crudites. Rich and gooey, it is impossible to stop at one scoop.
- ⏱ 30 min
- 📊 easy
- 🍽 Party
Ingredients
- 300 g frozen spinach
- 1 can artichoke hearts
- 200 g cream cheese
- 100 g sour cream
- 150 g mozzarella and parmesan
Instructions
- Heat the oven to 200C (400F).
- Thaw the spinach and squeeze out all the water, then chop.
- Chop the drained artichoke hearts.
- Mix the spinach and artichokes with the cream cheese, sour cream, and most of the cheese.
- Spread into a baking dish and top with the remaining cheese.
- Bake 20 minutes until hot and bubbling.
- Broil 2 minutes for golden spots, then serve warm with chips or bread.
💡 Chef's tip
Finish under the broiler for a couple of minutes to get those irresistible golden, bubbling spots on top.
Squeezing every drop of water from the thawed spinach is essential, as wet spinach makes the dip watery and runny instead of thick and scoopable.
Nutrition (per serving)
- Calories: 260 kcal
- Protein: 9 g
- Carbs: 8 g
- Fat: 22 g
