This Baked Spinach and Artichoke Dip is the perfect appetizer for your next party! It’s easy to make and can be served with a variety of dippers.
Ingredients
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
Method
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together spinach, artichokes, mayonnaise, sour cream, Parmesan cheese, garlic powder, salt, and pepper. Spread into a 9-inch pie plate.
Bake for 20 minutes, or until bubbly.
Potential changes & improvements
If you want a creamier dip, you could add more mayonnaise or sour cream. For a bit of a kick, you could also add some crushed red pepper flakes. If you’re not a fan of Parmesan cheese, you could substitute it with another type of cheese, like mozzarella or cheddar.
What other food it works well with
This dip goes great with crackers, chips, or breadsticks. You could also use it as a topping for grilled chicken or fish.
Common Mistakes
One common mistake when making this dip is not draining the spinach and artichokes well enough. Be sure to squeeze out as much water as possible from the spinach, and drain the artichokes thoroughly. Otherwise, your dip will be watery and won’t have as much flavor.
Nutritional Information
Serving size: 1/4 cup
Calories: 107
Fat: 10 g
Saturated fat: 2 g
Unsaturated fat: 7 g
Trans fat: 0 g
Carbohydrates: 5 g
Sugar: 1 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 12 mg
Sodium: 172 mg
Allergens
This recipe contains eggs, milk, and wheat.