Spinach and Artichoke Dip Recipe

Name: Spinach and Artichoke Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 1/2 whole Medium Onion, Diced; 3 cloves Garlic, Minced; 10 ounces, weight Chopped Frozen Spinach (thawed); 9 ounces, weight Frozen Artichoke Hearts, Thawed And Chopped; 8 ounces, weight Cream Cheese, Room Temperature; ⅓ cups Sour Cream; ⅓ cups Mayonnaise; 1 teaspoon Red Pepper Flakes; 1/2 teaspoons Salt; 2 cups Parmesan Cheese, Divided

Servings: persons

2 Tablespoons Olive Oil
1/2 whole Medium Onion, Diced
3 cloves Garlic, Minced
10 ounces, weight Chopped Frozen Spinach (thawed)
9 ounces, weight Frozen Artichoke Hearts, Thawed And Chopped
8 ounces, weight Cream Cheese, Room Temperature
⅓ cups Sour Cream
⅓ cups Mayonnaise
1 teaspoon Red Pepper Flakes
1/2 teaspoons Salt
2 cups Parmesan Cheese, Divided

1
Preheat oven to 375 degrees F.
2
Heat olive oil in a medium saucepan over medium heat.
3
Add onion and cook until translucent.
4
Add the garlic and cook until fragrant, being careful it doesnt burn.
5
Add the spinach and artichokes and toss to coat.
6
Transfer the onion mixture to a medium heat-proof bowl and add the rest of the ingredients, except 1 cup of the Parmesan cheese.
7
Mix until well combined.
8
Transfer to a casserole dish and top with the reserved Parmesan.
9
Cook until the cheese is golden brown and bubbly, about 25 minutes.

675

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 1/2 whole Medium Onion, Diced, 3 cloves Garlic, Minced, 10 ounces, weight Chopped Frozen Spinach (thawed), and more.

Yes, Spinach and Artichoke Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spinach and Artichoke Dip

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