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Spinach Artichoke Dip

Updated Dec 21, 2020Published Mar 16, 2016 By Julia 16 CommentsThis post may contain affiliate links.

Summary:
Not only is this dip deliciously creamy and cheesy, but it's also super easy to make. No need to pre-cook anything; all you have to do is toss everything together in a mixing bowl, transfer to a baking dish, and bake until golden.
close up view of spinach artichoke dip

Spinach Artichoke Dip

4.9 from 9 votes
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Prep: 20 minutes mins
Cook: 35 minutes mins
Yield: 4 servings

INGREDIENTS

  • 14-ounce can artichoke hearts in water
  • 4 cups fresh spinach, chopped (Note 1)
  • 1.25 cups shredded mozzarella cheese (Note 2)
  • 1/2 cup shredded asiago cheese (Note 3)
  • 2 jalapeños, seeded and diced (Note 4)
  • 3 cloves garlic, minced
  • 1/2 cup mayonnaise
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon table salt
  • 1/4 teaspoon ground black pepper

INSTRUCTIONS

  • Prepare Artichokes: Drain can of artichoke hearts. Use cheese cloth or tea towel to squeeze moisture from artichoke hearts until very dry (Note 5). Chop dried artichoke hearts.
  • Combine Ingredients: Stir together chopped artichoke hearts, 1 cup mozzarella cheese (reserving remainder for topping), and all other ingredients in large bowl until well-mixed.
  • Assemble & Bake: Transfer mixture to 1.5 quart or larger baking dish. Evenly sprinkle remaining 1/4 cup mozzarella cheese on top. Bake at 350 F until top is golden brown, about 35 minutes. Serve while hot (Note 6) and save leftovers (Note 7).

NUTRITION

Makes 4 Servings
Amount Per Serving:
Calories 410 (75% from fat)  
Total Fat 34g 52%
   Saturated Fat 9g 43%
Cholesterol 53mg 18%
Sodium 1170mg 49%
Net Carb 5.5g  
Total Carb 10.5g 4%
   Dietary Fiber 5g 20%
   Sugars 4g  
Protein 15g  
Vitamin A 67% · Vitamin C 34% · Calcium 38% · Iron 15%

PHOTOS

close up view of spinach artichoke dip
stirring spinach with artichoke and cheese
spinach artichoke mixture in baking dish
spinach artichoke dip after baking
cracker lifting up spinach artichoke dip

NOTES & TIPS

(1) Spinach. About 6 ounces weight. I use fresh baby spinach leaves, chopped into roughly 1/2 inch wide strips.
(2) Mozzarella Cheese. About 4 ounces weight. I use a bag of pre-shredded low-moisture part-skim mozzarella, which means the cheese has been dried out for a longer shelf life and better browning.
(3) Asiago Cheese. About 2 ounces weight. I buy a block of asiago cheese and shred it at home. This can be substituted with similar cheeses like parmesan or pecorino romano.
(4) Jalapeños. To reduce overall spiciness, use half as much or omit the jalapeños completely. To make this spicier, include the seeds or double the amount. If you’re sensitive to capsaicin, wear gloves while handling jalapeños, especially if you come into contact with the seeds or membranes.
(5) Drying Artichoke Hearts. Canned artichoke hearts are packaged in water and simply draining them in a colander is not sufficient. You need them to be very dry so that you don’t end up with a watery dip. My preference is using a tea towel: fold a tea towel and lay it flat on a countertop. Placing the drained artichokes in the center, fold the towel over the artichokes and roll it up, then twist the ends in opposite directions to wring it dry.
(6) Serving. Serve this dip with almond flour crackers, as seen in the photos on this page. These crackers are sturdy and crispy, making them an excellent dipper. You can also use parmesan crisps, store-bought flaxseed crackers, celery sticks, baby carrots, or halved mini bell peppers.
(7) Leftovers. Leftovers can be covered and stored in the refrigerator for up to 2 days. To reheat, transfer the leftover dip to an oven-safe dish (if not already) and bake at 350 F until heated through.

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Filed Under: Low Carb, Per Serving: 5-10g Net Carbs, Sauces and Dips Tagged With: 31-60min, 6-10ingredients, artichoke, asiago, featured, garlic, gluten free, jalapeno, mayonnaise, mozzarella cheese, oregano, oven, spinach, vegetarian

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth, and lives in Boston, Massachusetts. Since 2015, she has been sharing simple recipes for tasty dishes in a user-friendly format. She typically prefers savory foods over sweet, hence the name of the site. Contact her at julia@savorytooth.null.com.

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newest oldest most voted
Tricia

Made this twice over the holidays. Added more cheese and mayo. Excellent flavor!!! Will make this again:)

Vote Up1Vote Down  Reply
6 years ago
Holly C

Doubled the recipe in 13 x 9 pan. Worked great! This dip was gone in minutes! Thanks!

Vote Up0Vote Down  Reply
2 years ago
Corey

I made this as a snack over Super Bowl weekend. It was amazing!! Would definitely make this again.

Vote Up0Vote Down  Reply
5 years ago
Donna

If I double this recipe do I need to bake twice as long??

Vote Up0Vote Down  Reply
6 years ago
Julia

Time estimates can vary a lot depending on your bakeware. Bake until it’s bubbling, cooked through, and golden brown on top.

Vote Up0Vote Down  Reply
6 years ago
shraddha patel

Can you make it in a crockpot instead of the oven?

Vote Up0Vote Down  Reply
6 years ago
Julia

I think that would work, but wouldn’t taste as good. Might be a bit on the watery side, and won’t have a nice golden top.

Vote Up0Vote Down  Reply
6 years ago
Daniel

Made this tonight for our family’s Christmas party. Have made Spinach & Artichoke many different ways over the years, but everyone agreed this recipe was the best!! Simple to make, but so rich and flavorful. Thank you for sharing, it’s a keeper!

Vote Up0Vote Down  Reply
6 years ago
Renee

My search for a hot spinach dip is over. This is unbelievably delicious. Thanks for sharing!

Vote Up0Vote Down  Reply
6 years ago
Kathy Stump

Made this today for watching College football. It was a big hit ! Cheesy and spicy , just the way my family likes it! Definitely will be my recipe for spinach and artichoke dip !

Vote Up0Vote Down  Reply
6 years ago
dil

Could you use frozen spinach?

Vote Up0Vote Down  Reply
7 years ago
Julia

You should be able to, but I haven’t tried using it for this recipe. Let me know if you give it a try!

Vote Up0Vote Down  Reply
7 years ago
Karly

Droooooool. I mean, actually, that’s all my brain can even manage to come up with right now. It’s too busy trying to control the actual drool going on. I cannot wait to try this!

Vote Up0Vote Down  Reply
7 years ago
Tabitha @ Tabitha Talks Food

Yummy I love spinach dip!!

Vote Up0Vote Down  Reply
7 years ago
Sheri

Could you put it in the fridge and the next day heat it up and it still be as good?

Vote Up-1Vote Down  Reply
7 years ago
Julia

It should work fine. You might need to increase the baking time a bit.

Vote Up0Vote Down  Reply
7 years ago

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