5-Ingredient Spinach Artichoke Dip

A creamy spinach dip is spooned out of a blue baking dish.

5-Ingredient Spinach Artichoke Dip

Susannah Brinkley Henry

This easy Spinach Artichoke Dip is a great recipe to pull together at the last second and comes together in just 30 minutes.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 20

Total Time 20

Servings servings

Calories 155kcal

Author Susannah Brinkley Henry

Ingredients

10 ounces frozen spinach
8 ounces marinated artichoke hearts drained and chopped
8 ounces cream cheese softened
2 teaspoons minced garlic
8 ounces shredded Italian cheese blend or mozzarella cheese
½ teaspoon salt
¼ teaspoon black pepper

Instructions

First, preheat the oven to 350°F.
Thaw the spinach. Place the package on a plate and microwave for 4 minutes at about 40% to 50% power. (You don’t want it to cook, just thaw.) In a fine-mesh strainer, drain off any excess water.
Place the softened cream cheese, minced garlic and thawed, drained spinach, salt and pepper in a food processor. Blend it up well until evenly distributed and somewhat smooth.
Add the spinach and cream cheese mixture to a mixing bowl, and stir in the artichokes and 1 cup of the shredded cheese.
Place in a 7x10-inch baking dish or 9-inch pie dish and sprinkle the remaining ½ cup of cheese on top. Bake in the oven for 20 to 25 minutes, and serve warm with bread, crackers and/or vegetables.

Notes

Be sure to drain off as much water from the spinach as possible to avoid a watery dip. You can use a colander or strainer. Use a spoon or spatula to press down on the spinach and release more juices.

Make sure the cream cheese is softened before starting, as it will blend up much easier.

Serving suggestions: Crackers, crusty bread, sliced baguette, naan, pita bread wedges, pita chips, gluten-free crackers, tortilla chips, celery sticks, cucumber slices, carrot sticks, bell pepper strips, broccoli florets, cauliflower

Nutrition

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