Spinach Artichoke Dip
Updated Feb. 3, 2025
- Total Time
- 25 minutes
- Rating
- Comments
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Ingredients
- 2tablespoons olive oil
- 1large garlic clove, finely chopped
- 112-ounce bunch fresh spinach, finely chopped (or 1 10-ounce package frozen spinach, defrosted, drained and finely chopped)
- Pinch of red-pepper flakes (optional)
- Kosher salt and black pepper
- 1(14-ounce) can quartered artichoke hearts, drained and coarsely chopped
- 8ounces cream cheese, cut into 1-inch pieces
- 4ounces fresh mozzarella, torn or shredded
- 4ounces sour cream or full-fat Greek yogurt
- ¼cup Pecorino Romano or Parmesan, finely grated
Nutritional analysis per serving (5 servings)
381 calories; 31 grams fat; 16 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 14 grams protein; 574 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it’s softened and fragrant, about 30 seconds.
- Step 2
Add spinach to pot one handful at a time, letting each handful completely wilt before adding the next. Add crushed red pepper, if using, and season with salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes. Add artichokes and season with salt and pepper. Cook for a few minutes, just to take the raw edge off the artichokes.
- Step 3
Reduce heat to low and add cream cheese and mozzarella. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in sour cream and pecorino, and season with more salt and pepper. You can certainly eat this dip straight from the pot (or transferred to a serving bowl), but running it under the broiler for a crispy top is also an excellent option. To do so, transfer dip to a small ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.
Private Notes
Comments
Substitutions: A caterer told me his secret for almost everything: a mixture of equal parts of cream cheese, sour cream, and mayonnaise. I use that in this dip. A 4-oz. can of chopped green chilies is a wonderful addition. In a pinch a 10-oz. block of frozen spinach works.
If you use "real" cream cheese instead of Philadelphia (and its thickening-laden cousins) you don't have to "…cut [it] into…pieces". Additive-free cream cheese is, you know…*creamy*. Try the real thing and you'll never go back.
This stuff is great over hot cooked pasta.
This recipe is great, but in my opinion needs a little acid to create a well rounded flavor. I add a few dashes of vinegar-based hot sauce. Lemon juice also works well.
Unfortunately this recipe lost me with the Greek yogurt. I love bitter flavors, but combined with the greens it was just unpleasant. :( Will use sour cream next time.
Yum! I skipped the mozzarella, and added 2T mayo, a couple of minced green onions, some chopped sundried tomatoes and a squirt of Sriracha.