Spinach Artichoke Dip
Recipe from Two Peas and Their Pod
This cheesy spinach artichoke dip is made with spinach, artichoke hearts, and 4 types of cheese. Bake until the cheese is melty and golden brown and serve with bread, crackers, chips, or vegetables. This classic dip is a party favorite!
Servings: 10
Calories: 262kcal
Ingredients
- 8 oz package cream cheese, at room temperature
- 1/2 cup plain Greek yogurt*
- 8 oz frozen spinach, thawed and water squeezed out
- 14 oz artichoke hearts, drained and chopped
- 1 cup shredded fontina cheese, divided
- 1 cup shredded mozzarella cheese, divided
- 1 cup shredded Parmesan cheese, divided
- 1/4 cup chopped basil
- Dash of crushed red pepper flakes
- Kosher salt and black pepper, to taste
Instructions
- Preheat oven to 375 degrees F. Grease a 10-inch skillet or 8x8-inch baking dish with nonstick cooking spray and set aside.
- Using a stand mixer, beat the cream cheese until smooth. Add the Greek yogurt (see note if you want to use sour cream or mayonnaise) and beat until smooth.
- Stir in the spinach, artichoke hearts, 3/4 cup fontina cheese, 3/4 cup mozzarella cheese, and 1/2 cup Parmesan cheese, basil, crushed red pepper flakes, salt, and pepper. Stir until combined.
- Spread the mixture into the prepared pan. Top with remaining fontina, mozzarella, and Parmesan cheese.
- Bake for 20-25 minutes or until the cheese is melted and the top is golden brown.
- Serve the dip warm with toasted baguette slices.
Notes
If you don’t care for Greek yogurt, you can use sour cream or 1/4 cup sour cream and 1/4 cup mayonnaise. Serve warm or at room temperature with crackers, bread, pita chips, tortillas chips, or cut up veggies.
Nutrition
Calories: 262kcal | Carbohydrates: 6g | Protein: 13g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 54mg | Sodium: 583mg | Potassium: 170mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4332IU | Vitamin C: 10mg | Calcium: 326mg | Iron: 1mg