Baked Spinach Artichoke Dip
Here's a real crowd-pleaser! Baked Spinach Artichoke Dip is super creamy, extra cheesy, and totally brimming with fresh spinach and tender artichokes. My fam loves this oven-baked version that comes out golden brown and bubbly each time.
Servings: 10 servings
Chef Alli
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Ingredients
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 garlic cloves, minced
- 1 tbsp lemon juice
- 14 oz can artichoke hearts, well drained and chopped
- 1 packed cup chopped fresh baby spinach
- 1/2 tsp smoked paprika
- 3/4 cup grated parmesan cheese, divided use
- 2 Tbs. Panko bread crumbs
Instructions
- Preheat the oven to 350 degrees F.
- Spray a 1-quart baking dish with nonstick spray.
- In a mixing bowl, combine the cream cheese, sour cream, and mayo until smooth; stir in the lemon juice, artichokes, spinach, paprika, and 1/2 cup of the Parmesan cheese.
- Spread the dip mixture into the prepared baking dish, then sprinkle with the remaining Parmesan cheese and Panko crumbs.
- Bake, uncovered, on the center oven rack for 25-30 minutes, or until hot and bubbly throughout and the top is golden brown. Let rest for 5 minutes before serving.
- Serve with tortilla chips or your favorite crackers.
Notes
**Be sure to check the blog post for tips and tricks, specific instructions, recommended tools, and FAQ’s for making this recipe.
Nutrition
Calories: 200kcalCarbohydrates: 7gProtein: 5gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 37mgSodium: 418mgPotassium: 71mgFiber: 1gSugar: 2gVitamin A: 901IUVitamin C: 9mgCalcium: 113mgIron: 1mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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