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Hot spinach and artichoke dip in a pan

Easy Spinach and Artichoke Dip

Meeta Arora
This gluten-free spinach artichoke dip is easy to make, with only a few simple ingredients, and ready in no time to dip into all night long!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 10
Calories 283 kcal

Ingredients
  

  • 1 Tablespoon Butter
  • 8 Ounces Cream Cheese at room temperatire
  • ½ Cup Shredded Parmesan Cheese fresh is best
  • ½ Cup Shredded Romano Cheese fresh is best
  • 1 Cup Shredded Mozzarella Cheese fresh, low-moisture is best
  • 1 14 Ounce Can Artichoke Hearts drained and chopped, I don't use marinated.
  • 6 Cup Fresh Baby Spinach or 10 oz frozen, defrosted and drained
  • 2 Cloves Garlic minced or 2 teaspoons garlic powder
  • ¾ Cup Sour Cream or Greek Yougart
  • ½ Cup Mayonaise
  • 1 Small Onion
  • 1 ½ Teaspoon Dijon Mustard I use 365 Brand from Whole Foods
  • 1 ½ Teaspoons Worcestershire Sauce
  • ¼ Teaspoon Nutmeg
  • Salt and Pepper to Taste

Instructions
 

  • In a large skillet, saute the onion in the butter until it starts to soften. If you are using fresh garlic add it to the onions.
    1 Tablespoon Butter, 1 Small Onion
  • Add the spinach and let it cook down.
    6 Cup Fresh Baby Spinach
  • Stir in the chopped artichokes to the spinach and onions.
    1 14 Ounce Can Artichoke Hearts
  • Add the spices, dijon and worcestershire sauce to the veggies.
    1 ½ Teaspoon Dijon Mustard, 1 ½ Teaspoons Worcestershire Sauce, ¼ Teaspoon Nutmeg, Salt and Pepper to Taste, 2 Cloves Garlic
  • In a bowl fold the together the cream cheese, mayo, sour cream and cheeses until combined. Be sure to reserve some of the cheese to top the dip for baking.
    8 Ounces Cream Cheese, ½ Cup Shredded Parmesan Cheese, ½ Cup Shredded Romano Cheese, 1 Cup Shredded Mozzarella Cheese, ½ Cup Mayonaise, ¾ Cup Sour Cream
  • Transfer the mixture to a baking dish.
  • Top the dip with the reserved cheeses.
  • When you are ready to bake it, place the dip into a 350 degree oven and bake it for about 15-20 minutes until the dip is bubbly and the cheese has started to become golden.

Notes

If you want to make this super creamy and delicious, I dare you to stir in a batch of my Roasted Garlic Cream Sauce. Yes, this is my favorite creamy pizza sauce, but it takes this recipe to the next level good. It just adds a bit of time to make it. 
Add in a Protein – Sometimes, I want to make this a little more substantial and add shredded chicken. But you can do what you like. A friend of mine likes to add in chopped fresh shrimp when she makes it.
Add Some Spice – Skip the nutmeg and add a little bit of hot sauce or some crushed red pepper flakes if you want to add some heat.
Switch up the Greens – Sub in some kale instead of spinach, or use your favorites. Just make sure to remove any tough stems that might be on them.
Fresh Cheese Works Best – I find that freshly grated cheeses yield the best consistency for this dip, particularly the mozzarella. I usually use a low-moisture mozzarella for this dip.

Nutrition

Calories: 283kcalCarbohydrates: 5gProtein: 8gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 59mgSodium: 409mgPotassium: 198mgFiber: 1gSugar: 2gVitamin A: 2283IUVitamin C: 6mgCalcium: 217mgIron: 1mg
Keyword appetizer, artichoke, spinach
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