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Baked Spinach and Artichoke Dip Recipe

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4.2 from 9 reviews

A simple and healthy baked spinach and artichoke dip made with creamy cheeses, lite mayonnaise, and flavorful seasonings. Perfectly baked to a golden finish and deliciously served with tortilla chips or fresh veggies for a classic American appetizer.

Ingredients

Cheese and Dairy

  • 8 oz cream cheese at room temperature
  • ½ cup grated parmesan cheese
  • ⅓ cup shredded mozzarella cheese
  • ¼ cup lite mayonnaise

Vegetables and Seasonings

  • 1 teaspoon minced garlic
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 14 oz artichoke hearts, drained and squeezed of liquid (one can)
  • 8 oz frozen spinach, thawed and squeezed of liquid

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish with oil and set it aside.
  2. Mix Base Ingredients: In a large mixing bowl, combine the cream cheese, grated parmesan cheese, shredded mozzarella cheese, lite mayonnaise, minced garlic, dried oregano, dried basil, salt, and ground pepper. Stir well until everything is fully incorporated.
  3. Add Vegetables: Add the drained and squeezed artichoke hearts and thawed, squeezed spinach to the cheese mixture. Mix thoroughly until evenly combined.
  4. Bake the Dip: Transfer the mixture into the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 20 to 22 minutes, or until the edges begin to brown lightly and the cheese has melted completely.
  5. Serve: Remove from oven and let cool slightly before serving with tortilla chips or fresh vegetables for dipping.

Notes

  • Grate your own parmesan cheese for the best flavor, or use store-bought if preferred.
  • You may use fresh or frozen spinach; if frozen, be sure to thaw and thoroughly drain to remove excess moisture.
  • Canned artichoke hearts work best; chop them smaller if you prefer a finer texture.
  • Store leftovers in a tightly sealed container in the refrigerator for up to 4 days.

Find it online: https://bitezly.com/baked-spinach-and-artichoke-dip-recipe-2/