Spinach Artichoke Dip
The best, simplest, cheesiest appetizer is this spinach artichoke dip. Amazing for holidays, gatherings, tailgating, parties, New Year's – you name it! Always a crowd favorite!
Servings: 16 people
Ingredients
- 16 ounces cream cheese softened
- ¾ cup plain Greek yogurt or sour cream
- ⅓ cup mayo I prefer olive oil mayo
- 1 tablespoon minced garlic or 1 teaspoon garlic powder
- 1 cup shredded mozzarella cheese
- 12 oz jar artichoke hearts drained, chopped
- 1 cup freshly grated parmesan cheese
- 12 ounces frozen spinach thawed and squeezed of excess liquid
- ⅓-½ cup canned/jarred sliced jalapeno peppers finely chopped (optional but HIGHLY recommended)
- ¼-½ teaspoon salt to taste
- cracked black pepper to taste I use about 1/2 teaspoon coarsely cracked (not ground) black pepper
- tortilla chips or thinly sliced baguette for serving
Instructions
- Preheat oven to 350 degrees.
- In a large bowl mix together cream cheese, Greek yogurt (or sour cream), mayo, garlic, mozzarella cheese, artichoke hearts, parmesan cheese, spinach, jalapeño peppers, and salt and pepper.
- Spread mixture into a deep dish pie dish, or a 9x13 inch pan.
- Bake 25 minutes or until cheese are bubbly and begin to brown.
- Serve with chips, crackers, or bread. Enjoy!
Notes
Servings: This makes a LARGE batch. If you're serving a smaller group, no problem! Simply half the ingredients or adjust the serving size at the top of the recipe card for how many people you are planning to serve and the ingredients will adjust themselves!
Using fresh spinach: if you want to use fresh spinach instead of frozen, no problem. Simply use 10 ounces of fresh baby spinach, roughly chop, and stir into the recipe in place of the frozen spinach.
Nutrition
Calories: 189kcal | Carbohydrates: 3g | Protein: 7g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 316mg | Potassium: 142mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2979IU | Vitamin C: 1mg | Calcium: 171mg | Iron: 1mg
