Spinach Artichoke Dip
Creamy baked spinach and artichoke dip.
Servings: 16 servings
Ingredients
Ingredients
- 8 ouncescream cheese at room temperature
- 1/2 cupsour cream
- 2 clovesgarlic minced or pressed
- 115- ouncecanned artichoke hearts in water about 1 1/2 cups, drained and roughly chopped
- 8 ouncesfrozen chopped spinach about 3/4 cup, defrosted and all the water squeezed from the spinach
- 1 cupshredded Swiss cheese
- 1 cupgrated Parmesan cheese
- 1/4 teaspoonkosher salt
Instructions
Instructions
- Preheat the oven to 400°F.
- If the cream cheese is not yet soft, leave it at room temperature until it is easy to stir.
- Drain the 15-ounce can of artichoke hearts and roughly chop them. Defrost the frozen spinach and squeeze out as much water as possible (use a clean kitchen towel or paper towels).
- In a large bowl, beat or stir the room-temperature cream cheese with the sour cream until the mixture is smooth and homogenous.
- Add the minced garlic, chopped artichoke hearts, squeezed spinach, shredded Swiss cheese, grated Parmesan cheese, and kosher salt to the bowl. Fold gently until everything is evenly combined.
- Scrape the mixture into a 1‑quart baking dish and smooth the top with a spatula.
- Bake for about 30 minutes, or until the dip is bubbly and lightly golden on top.
- Let the dip sit for 3–5 minutes, then serve hot.
Equipment
- Oven
- Large Bowl
- Spatula
- 1-quart baking dish
- kitchen towel or paper towels
Notes
Notes
Spinach Artichoke Dip in the Crock Pot or slow cooker:
To make this dip in the slow cooker or Crock Pot, mix all of the ingredients according to the directions above. Spray the insert of a slow cooker with cooking spray and scrape in the cream cheese mixture. Cook on the HIGH setting for 2 hours or until melty.
Spinach Artichoke Dip in the Crock Pot or slow cooker:
To make this dip in the slow cooker or Crock Pot, mix all of the ingredients according to the directions above. Spray the insert of a slow cooker with cooking spray and scrape in the cream cheese mixture. Cook on the HIGH setting for 2 hours or until melty.