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–+ servings
Hot Artichoke Spinach Dip with Cream Cheese & Roasted Garlic
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
Creamy hot artichoke spinach dip blends softened cream cheese, mayonnaise, Parmesan, mozzarella, garlic, chopped artichoke hearts, and drained spinach. Bake until bubbly and golden for a crowd-pleasing appetizer served with chips or bread.
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A white square dish filled with baked spinach and artichoke dip, topped with melted cheese and herbs, with a spoon inside.
Prep Time15 minutes
Cook Time20 minutes
other time5 minutes
Prep Time35 minutes
servings6 portions

Ingredients

  • 1 15 ounce baby spinach
  • 3 Tablespoon Olive oil
  • 1 8 oz. Cream Cheese softened
  • 2 cloves Roasted Garlic see my instruction on how to roast you own!
  • ¾ Cup Mayonnaise
  • 1 Cup shredded mozzarella cheese
  • 1 Cup Parmesan Cheese
  • ¼ Cup Milk
  • ¼ Teaspoon Red Pepper Flakes
  • 1 Artichoke Hearts NOT the marinated variety

Instructions

  1. I took help from my food processor and pulsed the spinach until it was finely chopped.  If you don't have a food processor, a sharp knife and cutting board will work as well.
    1 15 ounce baby spinach
  2. In a hot pan with a small drizzle of olive oil, sauté the spinach until it is wilted and the moisture comes out of the spinach.
    3 Tablespoon Olive oil
  3. Remove from the heat and allow to cool.
  4. Using a clean cloth or several layers of paper towels, squeeze out the excess moisture.
  5. In a mixing bowl, cream together the softened cream cheese, mayonnaise, mozzarella cheese, milk and red pepper flakes.
    1 8 oz. Cream Cheese, ¾ Cup Mayonnaise, 1 Cup shredded mozzarella cheese, ¼ Cup Milk, ¼ Teaspoon Red Pepper Flakes, 1 Cup Parmesan Cheese
  6. Chop up the artichoke hearts.
    1 Artichoke Hearts
  7. Using the flat side of your knife smash your roasted garlic.
    2 cloves Roasted Garlic
  8. Add the spinach and garlic to the cream cheese/mayo/milk mixture and stir to combine.
  9. Bake at 400 for 20 minutes or until hot, bubbly and golden brown.

Nutrition

Serving: 1 | Calories: 548kcal | Carbohydrates: 7g | Protein: 16g | Fat: 52g | Saturated Fat: 18g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 761mg | Potassium: 534mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7976IU | Vitamin C: 22mg | Calcium: 425mg | Iron: 2mg
CourseAppetizer Recipe
CuisineAmerican
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