Hot Spinach and Artichoke Dip Recipe with Fresh Spinach
Warm, creamy, and full of cheese, this spinach and artichoke dip is an easy but impressive appetizer.
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 mozzarella cheese, shredded
- 1 tsp garlic powder
- ¼ tsp nutmeg
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup diced, fresh tomatoes (optional)
Instructions
- Preheat oven to 350 degrees.
- Drain and roughly chop artichokes. Set aside.1 14 oz can artichoke hearts
- 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.7 cups fresh spinach
- Add chopped artichokes, garlic powder, nutmeg, salt, and pepper. Stir to combine.1 tsp garlic powder, ¼ tsp nutmeg, ½ tsp salt, ¼ tsp pepper
- 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.8 oz cream cheese, ½ cup Parmesan cheese, 3 Tbsp mozzarella cheese, ½ tsp 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.¼ cup diced
- Serve immediately with crackers, tortilla chips, and/or fresh cut vegetables.
Serving: 3tablespoons, Calories: 122kcal, Carbohydrates: 3g, Protein: 5g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Cholesterol: 31mg, Sodium: 360mg, Potassium: 162mg, Fiber: 1g, Sugar: 1g, Vitamin A: 2392IU, Vitamin C: 6mg, Calcium: 125mg, Iron: 1mg
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