Prep this easy cheesy dip recipe a few days before it's needed and keep refrigerated before baking. Remove it from the fridge 30 minutes before baking, or if straight from the fridge, add 10 more minutes baking time or until hot and bubbly.
Course Appetizer
Cuisine American
Keyword spinach artichoke dip
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 16
Calories 120kcal
Ingredients
8ouncescream cheese, at room temperature
½cupsour cream
2 clovesgarlic, minced or pressed
115-ounce canned artichoke hearts in water, about 1 ½ cups, drained and roughly chopped
8ouncesfrozen chopped spinach, about ¾ cup, defrosted and all the water squeezed from the spinach
1cupshredded Swiss cheese
1cupgrated Parmesan cheese
¼teaspoonkosher salt
Instructions
Preheat the oven to 400 degrees F.
In a large bowl, mix the cream cheese with the sour cream until smooth. Fold in the garlic, artichoke hearts, chopped spinach, Swiss cheese, Parmesan cheese, and kosher salt. Scrape into a 1 qt. baking dish and bake for 30 minutes or until bubbly and cooked through.
Serve hot with Kettle Brand Potato Chips for maximum dipping pleasure.
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.