What do I eat Spinach and Artichoke Dip with?

Serve your dip with crackers, tortilla chips, pita chips, crostini, and/or fresh cut veggies (carrots, celery, bell peppers, etc.)

What kind of cream cheese should I use?

This dip works great with any kind of dairy cream cheese - full fat, low fat, or fat free. I have not made it with a non-dairy or vegan cream cheese. Experiment at your own risk! ;)

Can I use frozen spinach in this dip?

Yes! Thaw and drain a 10-12 oz package of frozen spinach. Place the thawed spinach in a clean kitchen towel and squeeze out as much water as possible. In a medium sized bowl, combine thawed spinach with the artichokes, garlic powder, nutmeg, salt, and pepper. Combine this with the cream cheese mixture and proceed with the recipe as written.

Can I make Spinach and Artichoke Dip in advance?

Yes! Follow the recipe but stop before putting the dip in the oven. Cover the dip mixture and place it in the refrigerator for up to 48 hours. Uncover and bake in a preheated 350 degree oven when ready to serve.

Hot Spinach and Artichoke Dip with Fresh Spinach

Name: Hot Spinach and Artichoke Dip with Fresh Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 7 cups fresh spinach, roughly chopped; 1 - 14 oz can artichoke hearts; 8 oz. cream cheese, at room temperature; ½ cup Parmesan cheese; 3 Tbsp. shredded mozzarella cheese; 1 tsp garlic powder; ¼ tsp nutmeg; ½ tsp paprika; ½ tsp salt; ¼ tsp pepper; ¼ cup diced, fresh tomatoes (optional)

Hot Spinach and Artichoke Dip with Fresh Spinach

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Warm, creamy, and full of cheese, this spinach and artichoke dip is an easy but impressive appetizer.

Author: Katy McAvoy
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
Yield: 10 servings 1x
Category: Appetizers
Method: Oven
Cuisine: American

Ingredients

Units Scale

7 cups fresh spinach, roughly chopped
1 - 14 oz can artichoke hearts
8 oz. cream cheese, at room temperature
1/2 cup Parmesan cheese
3 Tbsp. shredded mozzarella cheese
1 tsp garlic powder
1/4 tsp nutmeg
1/2 tsp paprika
1/2 tsp salt
1/4 tsp pepper
1/4 cup diced, fresh tomatoes (optional)

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Instructions

Preheat oven to 350 degrees.

Drain and roughly chop artichokes. Set aside.

Add 2 tablespoons of water to a large skillet placed over medium heat.

Add spinach and cook for 2-3 minutes until spinach begins to wilt. Add artichokes, garlic powder, nutmeg, salt, and pepper. Stir to combine.

Cook until spinach is completely wilted and all water has evaporated. Remove from heat and set aside.

In a medium bowl, combine cream cheese, Parmesan cheese, mozzarella cheese, and paprika.

Add spinach mixture and stir until thoroughly combined.

Place dip in a greased 9 inch pie plate and bake for 30 minutes or until mixture is heated through and bubbling.

Sprinkle the top of the hot dip with additional Parmesan cheese and fresh, diced tomatoes.

Serve immediately with crackers, tortilla chips, and/or fresh cut vegetables.

Nutrition

Serving Size: 1/4 cup
Calories: 115
Sugar: 1.4 g
Sodium: 618.4 mg
Fat: 8.6 g
Carbohydrates: 6.6 g
Fiber: 2.5 g
Protein: 4.3 g
Cholesterol: 24.7 mg

Find it online: https://mittengirl.com/spinach-and-artichoke-dip/