Get recipes in your inbox!Subscribe

Hot N’ Cheesy Spinach & Artichoke Dip

Site Index Artichoke Dip Party food Spinach

This post may contain affiliate links. See my privacy policy for details.

Hot N' Cheesy Spinach & Artichoke Dip
Hot N’ Cheesy Spinach & Artichoke Dip

 

Just get a spoon and start eating it right from the dish, who needs bread? A good spinach/artichoke dip is one of my favorite foods for a brunch.

Or dinner.

Or even cold for breakfast, but that would mean leftovers and that just does NOT happen.

Ingredients Needed:

4-5 cloves of roasted garlic
1 package of frozen spinach, defrosted and well drained
1 can of artichokes, chopped up
1 package of cream cheese
1/4 cup of sour cream
1/3 cup of shredded Parmigiano-Reggiano cheese
3/4 cup of mozzarella cheese
1 tsp of pepper

Kick the tires and light the fires to 350 degrees.

This is as easy as falling off a horse. Mix the cream cheese, sour cream, very squeezed out spinach, roasted garlic that you chopped or smushed up, the chopped artichokes and pepper. Cream it all together well.

Whip it up, get that spinach broken up, the creams melded together, don’t worry, the more you mix it, the better it is.

Then add in the cheese. Now this Parmigiano-Reggiano makes this dip taste amazing. That and the roasted garlic give this hot dip an edge on most others.

Mix in half the mozzarella cheese.

Can I mention that I was completely and utterly excited, beyond words, that my split dish fits the dip perfectly one on side?

This was not planned, it just happened to work out that way. I don’t actually plan things while doing up my recipes. The ingredients just get tossed in, I pray and hope they fit into something at the end.

All it takes is faith and trust.. and a little bit of pixie magpie dust.

Which is called blind luck.

Place your dip into a greased baking pan or pyrex baking container and add the remaining mozza cheese to the top.

Bake uncovered at 350 for 20-25 minutes until the cheese is melted and a knife inserted in the middle comes out hot.

Then you can serve it piping hot out of the oven, put some lovely artisan breads in there (which I did not make myself, as if) or vegetables, crackers, you name it.

If you cover it with tinfoil for a few minutes, you also heat the bread up quite nicely before serving.

Learn to cook like the Kitchen Magpie

Hot N' Cheesy Spinach & Artichoke Dip

Hot spinach and artichoke dip just loaded up with melted cheese.
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Course
Appetizer
Cuisine
dip
Servings
8
Calories
202
Author
Karlynn Johnston

Ingredients

  • 4-5 cloves roasted garlic
  • 10 oz frozen spinach
  • 14 oz artichokes
  • 250 gram cream cheese
  • 1/4 cup sour cream
  • 1/3 cup shredded cheese Parmigiano-Reggiano
  • 3/4 cup mozzarella cheese
  • 1 tsp pepper

Instructions

  1. Kick the tires and light the fires to 350 degrees. This is as easy as falling off a horse. 

  2. Mix the cream cheese, sour cream, very squeezed out spinach, roasted garlic that you chopped or smushed up, the chopped artichokes and pepper. Cream it all together well. 

  3. Whip it up, get that spinach broken up, the creams melded together, don't worry, the more you mix it, the better it is. 

  4. Then add in the cheese. Now this Parmigiano-Reggiano makes this dip taste amazing. That and the roasted garlic give this hot dip an edge on most others. 

  5. Mix in half the mozzarella cheese. 

  6. Place your dip into a greased baking pan or pyrex baking container and add the remaining mozza cheese to the top. 

  7. Bake uncovered at 350 degrees for 20-25 minutes until the cheese is melted and a knife inserted in the middle comes out hot. Then you can serve it piping hot out of the oven, put some lovely artisan breads in there (which I did not make myself, as if) or vegetables, crackers, you name it. If you cover it with tinfoil for a few minutes, you also heat the bread up quite nicely before serving.

Nutrition Information

Calories: 202kcal, Carbohydrates: 9g, Protein: 8g, Fat: 15g, Saturated Fat: 8g, Cholesterol: 50mg, Sodium: 274mg, Potassium: 373mg, Fiber: 3g, Sugar: 2g, Vitamin A: 94.6%, Vitamin C: 10%, Calcium: 18.5%, Iron: 8.4%

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

Made this recipe?

Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.

Please rate this recipe in the comments below to help out your fellow cooks!

 

 

Save Your Favorite Recipes!
Create an account and save recipes

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Artichoke Dip Party food Spinach

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Mary P Hoffman says

    I love the stuff when we eat out – nice to have a recipe.

  2. lostdwarf says

    I made this for my sister’s baby shower and I received SO MANY compliments and my sister LOVED it. Definitely a keep for my recipe book. Thank you!

Leave a Comment or Recipe Tip

This site uses Akismet to reduce spam. Learn how your comment data is processed.