Amazing Spinach Artichoke Dip

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

4.86 from 7 votes

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Course: Appetizer

Cuisine: American

Diet: Vegetarian

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: cups

Calories: 192kcal

Author: Michelle

Preheat oven to 350 degrees.
Thaw and thoroughly drain spinach.
Peel and mince your garlic cloves. Drain artichokes and chop into bite size pieces.
Add the pepper, spinach, garlic, and artichoke hearts to casserole dish. Stir to distribute. Add mozzarella, cream cheese and mayonnaise, then stir again.
10 ounces frozen spinach, 2 cloves garlic, 1 teaspoon pepper, 1/4 cup mayonnaise, 8 ounces cream cheese, 1/2 cup mozzarella, 14 ounces jar of artichoke hearts
Grate nutmeg atop the other ingredients, and stir well.
1/2 teaspoon nutmeg
In a small bowl, mix together the Parmesan and Panko crumbs. Sprinkle atop dip, then bake at 350 degrees for 25-30 minutes until the top is lightly browned and starting to bubble around the edges. Serve immediately.
1/2 cup Parmesan cheese, 1/4 cup Panko crumbs

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 it as necessary if you either need to make it ahead of time or have leftovers you want to enjoy.
For more tips and tricks, be sure to read the full article above.

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.