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close up view of spinach artichoke dip

Spinach Artichoke Dip

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 servings
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.

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.