Classic Spinach and Artichoke Dip
Servings: 10 people
Calories: 378kcal
This Classic Spinach and Artichoke Dip is so loaded with flavor. Serve this with toasted French baguette slices, or crackers, and watch how fast this appetizer will go as guests arrive. So yummy! A Loon Favorite!
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Equipment
- 7x11" baking dish or 9-inch cast-iron skillet, or 2 mini cast-iron skillets
Ingredients
- 1 tablespoon extra-virgin olive oil plus more for the baking dish
- ½ cup yellow onion finely chopped
- 2 cloves garlic minced
- 8 oz cream cheese room temp, roughly chopped
- 1 cup mayonnaise
- ¾ cup Parmesan cheese grated, plus 2 tablespoons
- 1 teaspoon red pepper sauce ie, Franks
- 10 oz spinach frozen and thawed, chopped
- 9 oz artichoke hearts chopped
- 1 baguette cut into thin slices, toasted
Instructions
- Position a rack in the center of the oven and preheat the oven to 350°F.
- Lightly oil a baking dish that holds about 6 cups.1 tablespoon extra-virgin olive oil
- Heat the oil in a separate small skillet over medium heat.
- Add the onion and cook, stirring often, until softened, about 3 minutes.½ cup yellow onion
- Stir in the garlic and cook until fragrant, about 1 minute more.2 cloves garlic
- Transfer to a medium bowl and cool slightly.
- Add the cream cheese and mayo to the bowl and, using a spatula, mash them together to combine.8 oz cream cheese, 1 cup mayonnaise
- Add the Parmesan cheese (¾ cup) and hot pepper sauce and mix well.¾ cup Parmesan cheese, 1 teaspoon red pepper sauce
- Squeeze the excess liquid from the spinach, and then add it to the cream cheese mixture.10 oz spinach
- Add the artichoke hearts and mix well.9 oz artichoke hearts
- Spread in the baking dish and sprinkle with the remaining Parmesan (at this point, the dip can be covered with plastic wrap and refrigerated for up to 24 hours.)
- Bake until the dip is bubbling and browned, about 35 minutes.
- Serve with toasted baguette slices (brushed with olive oil and sprinkled with a little oregano before toasting under the broiler).1 baguette
Video
Notes
NOTE: Watch the video near the top of the recipe for visual guidance.
The dip can be prepared (before baking) up to 2 days in advance. Bake just before serving.
You can also serve with sturdy, plain potato chips and/or celery.
Low-fat sour cream, cream cheese, and mayo are okay, but not quite as creamy and delicious.
Nutrition
Calories: 378kcal | Carbohydrates: 17g | Protein: 8g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 608mg | Potassium: 240mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3291IU | Vitamin C: 14mg | Calcium: 168mg | Iron: 2mg