Baked Spinach Artichoke Dip

Having a few quick and easy appetizer ideas in your back pocket is a great way to ensure you’re ready for any last-minute get-together. That’s why I love this simple recipe for baked spinach artichoke dip. It only takes a few minutes to prepare and tastes amazing, making it a great option for any party!

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Course: Appetizer

Cuisine: American

Keyword: Baked Spinach Artichoke Dip, Spinach Artichoke Dip

Prep Time: 20

Cook Time: 20

Servings:

Calories: 136kcal

Ingredients

16 oz frozen spinach
1 tablespoon olive oil
2 shallots
1 yellow onion
2 garlic cloves
8 oz cream cheese
½ cup sour cream
10 oz artichoke hearts one can
1 cup mozzarella cheese
½ teaspoon salt
½ teaspoon ground pepper

Instructions

Chop onion, garlic cloves and shallot into small pieces (separate the green part of the shallot, set it aside).
Sauté onion, garlic and shallots with olive oil at medium heat, until translucent. Add the green part of the shallot and sauté for one more minute.
Place all the ingredients in an oven-safe baking dish, except mozzarella cheese. Stir until all the ingredients are well combined.
Finally, it is your choice to either add mozzarella cheese on top for a gratin or combine it with the rest of the ingredients.
Bake the dip for 15 to 20 minutes at 400F or until the cheese starts to bubble and is fully melted.
Serve it immediately with some tortilla chips, crackers or celery sticks.

Notes

Use leftovers to make a creamy quiche or pasta.
Keep leftovers in an airtight container for up to 5 days in the fridge.
You can use fresh spinach instead of frozen, add it together with the green part of the shallot and sauté one minute or two until spinach is tender.

Nutrition