Easy and healthy hot spinach artichoke dip - the best you'll ever eat!

Amazing Spinach Artichoke Dip

February 18, 2014 by Michelle

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I’m a dip girl. I could enjoy days living off various dips from guacamole to salsa to buffalo chicken dip and more. And then there’s hot artichoke dip. It’s so hot and hearty and filling, yet it’s relatively healthy. Given the weather we’re experiencing right now, this is the dip I’m making every time I go to a party.

Easy and healthy hot spinach artichoke dip - the best you'll ever eat!

And every time I bring it, I get asked for the recipe because it’s slightly different from other artichoke dips. Because it has more veggies and less cream cheese, it isn’t as rich, leaving you feeling like you overindulged after only a few bites. And with my secret ingredient, it has a yummy taste that means there are rarely, if ever, leftovers, much to my husband’s chagrin.

It’s a quick dish to put together and has common ingredients, so it’s perfect for last minute get togethers, too. I use frozen spinach, something I don’t usually cook with. For this recipe, it’s perfect because it’s already cut up into the right size pieces and once it’s thawed and drained, it’s the exact right amount and ready to use. Since it’s fresh frozen, it contains great nutrients with no added ingredients, and that’s what I’m looking for.

Spinach Artichoke Dip

Ingredients:
10 oz frozen spinach, thawed and drained (one package)
2 cloves garlic
14 oz jar of artichoke hearts, drained
1/4 c mayonnaise
8 oz cream cheese, room temperature
1/2 c mozzarella, shredded
1/2 t nutmeg, grated
1 t pepper
1/2 c Parmesan cheese, grated
1/4 c Panko crumbs

Directions:
Let your cream cheese come to room temperature so that it mixes more easily. Preheat your oven to 350 degrees.

Thaw and thoroughly drain your spinach. The easiest way for me is to place the spinach in a colander sitting over a large mixing bowl. Press the spinach into the colander, and let the spinach drain into the bowl until you can get no more water from it. You do not want to skimp on this step.

Peel and mince your garlic cloves. Pour your jar of artichokes into a bowl and remove them one by one and chop them into bite size pieces. I find this easier – and cleaner on my hands – rather than draining the oil from the jar and picking them one by one from the jar.

Easily chop artichoke hearts by having them waiting in a bowl rather than the jar

Add the pepper, spinach, garlic, and artichoke hearts to your casserole dish. Stir to evenly distribute the main ingredients. Add the mozzarella, cream cheese and mayonnaise, then stir again.

Keep mixing ingredients for your spinach artichoke dip to ensure they are well combined

Nutmeg is the secret ingredient. Grate it atop the other ingredients, and stir well. Adding and stirring repeatedly means that you won’t end up with a clump of garlic or a huge dollop of cream cheese or – worse – an area with no cheese and only veggies.

Nutmeg is the secret ingredient in hot the spinach artichoke dip recipe

In a small bowl, mix together the Parmesan and Panko crumbs.  Sprinkle atop your dip, then place it in your 350 degree oven. Bake for 25-30 minutes until the top is lightly browned and starting to bubble around the edges. Serve immediately.

Baked spinach artichoke dip ready to serve

You can store this in the fridge for up to a week and reheat as necessary if you either need to make it ahead of time or have leftovers you want to enjoy.

Amazing Spinach Artichoke Dip

Amazing Spinach Artichoke Dip

Yield: 5 cups
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

A good spinach and artichoke dip is perfect appetizer. This one is delicious, cheesy and tangy, with plenty of the flavor you love.

Ingredients

  • 10 oz frozen spinach, thawed and drained (one package)
  • 2 cloves garlic
  • 14 oz jar of artichoke hearts, drained
  • 1/4 c mayonnaise
  • 8 oz cream cheese, room temperature
  • 1/2 c mozzarella, shredded
  • 1/2 t nutmeg, grated
  • 1 t pepper
  • 1/2 c Parmesan cheese, grated
  • 1/4 c Panko crumbs

Instructions

  1. Preheat your oven to 350 degrees.
  2. Thaw and thoroughly drain your spinach.
  3. Peel and mince your garlic cloves. Pour your jar of artichokes into a bowl and remove them one by one and chop them into bite size pieces.
  4. Add the pepper, spinach, garlic, and artichoke hearts to your casserole dish. Stir to evenly distribute the main ingredients. Add the mozzarella, cream cheese and mayonnaise, then stir again.
  5. Nutmeg is the secret ingredient. Grate it atop the other ingredients, and stir well.
  6. In a small bowl, mix together the Parmesan and Panko crumbs. Sprinkle atop your dip, then place it in your 350 degree oven. Bake for 25-30 minutes until the top is lightly browned and starting to bubble around the edges. Serve immediately.

Notes

  • Tips for draining your spinach: The easiest way for me is to place the spinach in a colander sitting over a large mixing bowl. Press the spinach into the colander, and let the spinach drain into the bowl until you can get no more water from it. You do not want to skimp on this step.
  • Make sure you let your cream cheese come to room temperature so that it mixes more easily.
  • You can store this in the fridge for up to a week and reheat as necessary if you either need to make it ahead of time or have leftovers you want to enjoy.

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Nutrition Information:
Yield: 10 Serving Size: 1/2 cup
Amount Per Serving:Calories: 192 Total Fat: 15g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 32mg Sodium: 288mg Carbohydrates: 11g Fiber: 4g Sugar: 2g Protein: 6g
This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.

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