Baked Spinach Artichoke Dip

This Baked Spinach Artichoke Dip is a must have for any party, it’s loaded with cheese and garlic and the recipe has two different prep methods, you can make it either hearty or creamy!

Baked Spinach Artichoke Dip

Warm, Creamy, Cheesy. This Baked Spinach and Artichoke Dip is an easy and flavorful recipe that’s a huge crowd pleaser! It’s the perfect addition to any party and with the Super Bowl right around the corner, it’s a must-have appetizer. Your guest will love the hearty artichokes and spinach with creamy cheeses and let’s not forget the garlic!

I’ve made this dip several times and with two different prep methods. There’s a hearty version and a creamy version, both delicious but the creamy version is a little quicker and easier to make as you just throw everything in the blender! Both taste great, it just depends on what you like!

My family also prefers the Parmesan and Asiago version as it’s a bit saltier than the milk swiss version, which is still delicious. Again, it’s all about preference. Feel free to experiment with the cheeses and figure out which blends you like best!

This makes a pretty large serving so it’s perfect for a large group of friends and family.

What Do You Serve Spinach Artichoke Dip With?

• Vegetables
• Tortilla Chips
• Bread

Can I use a Different Kind of Cheese?

Substitute your Swiss Cheese with Parmesan for a saltier version, or mix them together!

More Delicious Dip Recipes:

• Cheeseburger Dip
• BBQ Bacon Chicken Dip
• Baked Buffalo Chicken Dip
• Maple Mustard Dipping Sauce

Baked Spinach & Artichoke Dip

This Baked Spinach Artichoke Dip is a must have for any party, it's loaded with cheese and garlic and the recipe has two different prep methods, you can make it either hearty or creamy!

5 from 1 vote

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Course: Appetizer

Cuisine: American

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 10

Calories: 104kcal

Author: Rebecca Hubbell

Ingredients

• 1 Cup Sour Cream
• 1 1/2 cups Shredded Parmesan Asiago, or Swiss Cheese (divided)
• 1 - 8 oz. Block of Cream Cheese softened
• 1 - 10 oz. package of Frozen Spinach Thawed and drained
• 1 - 14 oz. can Quartered Artichoke Hearts drained and diced
• 2 cloves Garlic minced
• 1/4 tsp Salt
• 1 tsp Onion Powder
• Dash of Black Pepper

Instructions

Hearty Version:

• In a medium bowl, combine all ingredients, except for 1/2 cup of shredded cheese.
• Mix until all ingredients are well blended.
• Pour into oven-safe dish and sprinkle with remaining 1/2 cup of cheese.
• Chill for at least 2 hours for flavors to fuse.
• Bake at 350 F for about 30 - 35 minutes, then bake under the broiler for a couple of minutes until top layer of cheese is completely melted and bubbly.
• Serve hot!

Creamy Version:

• Add all ingredients except 1/2 cup of shredded cheese, in a blender and blend on high until creamy.
• Pour into oven-safe dish and sprinkle with remaining 1/2 cup of cheese.
• Chill for at least 2 hours for flavors to fuse.
• Bake at 350 F for about 10 minutes, then bake under the broiler for a couple of minutes until top layer of cheese is completely melted and bubbly.
• Serve hot!

Nutrition

Calories: 104kcal | Carbohydrates: 1g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 317mg | Potassium: 46mg | Vitamin A: 5.2% | Vitamin C: 0.5% | Calcium: 20.4% | Iron: 0.9%

Tried this recipe?Mention @sugarandsoulco or tag #sugarandsoulco!

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Post was originally published in January 2014.
New Photos Courtesy of The PKP Way