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Baked spinach artichoke dip in a white bowl surrounded by crackers.
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5 from 1 vote

Baked Spinach Artichoke Dip

Baked Spinach Artichoke Dip is the most irresistible hot appetizer you'll ever scoop on a chip! It's rich, creamy, and incredibly cheesy, with flavor that's impossible to resist!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizers, Dips
Cuisine: American
Keyword: Baked Spinach Artichoke Dip, Knorr Spinach Dip, Spinach Artichoke Dip
Servings: 16
Calories: 197kcal
Author: Debi Morgan | Easy Party Dips

Equipment

  • large mixing bowl and spoon
  • measuring cups and spoons
  • hand or stand mixer
  • cast iron skillet (or 9 x 13 inch baking dish)

Ingredients

  • 16 ounces cream cheese, softened (2 blocks)
  • ½ cup mayonnaise (I use Duke's)
  • 8 ounces sour cream
  • 1 packet Knorr Vegetable Recipe Mix (1.4 oz packet)
  • 8 ounces parmesan cheese, shredded
  • 10 ounces chopped spinach, frozen (thawed, rinsed, drained and squeezed to remove excess water)
  • 12 ounces marinated artichokes (drained and chopped into bite-size pieces)

Instructions

  • Preheat oven to 350ºF. In a large mixing bowl, beat the softened cream cheese with a mixer until smooth.
    16 ounces cream cheese, softened
  • Add mayonnaise and sour cream, mixing well until combined.
    1/2 cup mayonnaise, 8 ounces sour cream
  • Stir in the Knorr Vegetable Recipe Mix until evenly distributed.
    1 packet Knorr Vegetable Recipe Mix
  • Fold in shredded parmesan, chopped and drained spinach, and chopped and drained artichokes.
    8 ounces parmesan cheese, shredded, 12 ounces marinated artichokes, 10 ounces chopped spinach, frozen
  • Mix with a spoon until all ingredients are blended together.
  • Transfer the mixture to a 9 x 13 inch baking dish or cast iron skillet. Bake for 30 minutes at 350ºF, or until the edges are bubbling and dip is lightly golden on top.

Notes

  • Soften cream cheese ahead of time - Cold cream cheese is a pain to mix and can cause lumps.
  • Really squeeze the spinach - Excess water will make the dip runny.
  • Make ahead - Assemble it up to 2 days in advance, then bake just before serving.
  • Let leftovers cool to room temperature, then transfer to an airtight container. Store in the fridge for up to 4 days.
  • To reheat, scoop a portion into a microwave-safe dish and heat in 30-second intervals, or warm the entire dish in a 350°F oven until hot and bubbly again.

Nutrition

Serving: 1serving | Calories: 197kcal | Carbohydrates: 6g | Protein: 7g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 480mg | Potassium: 144mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2886IU | Vitamin C: 6mg | Calcium: 195mg | Iron: 1mg