Spinach Artichoke Dip
A creamy baked spinach and artichoke dip with Swiss and Parmesan cheeses, served hot.
Equipment
- Oven
- Large Bowl
- 1-quart baking dish
- Spatula
- Can opener
- Knife
Ingredients
Ingredients
- 8 ouncescream cheese at room temperature
- 1/2 cupsour cream
- 2 clovesgarlic minced or pressed
- 115- ouncecanned artichoke hearts in water about 1 1/2 cups, drained and roughly chopped
- 8 ouncesfrozen chopped spinach about 3/4 cup, defrosted and all the water squeezed from the spinach
- 1 cupshredded Swiss cheese
- 1 cupgrated Parmesan cheese
- 1/4 teaspoonkosher salt
Instructions
Instructions
- Preheat the oven to 400°F.
- Drain the 15-ounce can of artichoke hearts and roughly chop them. Defrost the 8 ounces frozen chopped spinach and squeeze out all the water. Mince or press the 2 garlic cloves.
- In a large bowl, beat the 8 ounces room-temperature cream cheese with the ½ cup sour cream until smooth and lump-free.
- Fold in the minced garlic, chopped artichoke hearts, squeezed spinach, 1 cup shredded Swiss cheese, 1 cup grated Parmesan cheese, and ¼ teaspoon kosher salt until evenly combined.
- Scrape the mixture into a 1‑quart baking dish and smooth the top.
- Bake for 30 minutes, or until the dip is bubbly and heated through.
- Remove from the oven, let cool for a few minutes, then serve hot.
Notes
Notes
Spinach Artichoke Dip in the Crock Pot or slow cooker:
To make this dip in the slow cooker or Crock Pot, mix all of the ingredients according to the directions above. Spray the insert of a slow cooker with cooking spray and scrape in the cream cheese mixture. Cook on the HIGH setting for 2 hours or until melty.
Spinach Artichoke Dip in the Crock Pot or slow cooker:
To make this dip in the slow cooker or Crock Pot, mix all of the ingredients according to the directions above. Spray the insert of a slow cooker with cooking spray and scrape in the cream cheese mixture. Cook on the HIGH setting for 2 hours or until melty.