Baked Spinach and Artichoke Dip
Simple and healthy dip made with spinach, artichoke hearts, a combination of 3 different kinds of cheeses, lite mayo, and some seasonings. Baked to perfection and served with your favorite chips or veggies.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Appetizer, Snack
Cuisine: American
Diet: Gluten Free
Servings: 4
- 8 oz cream cheese at room temperature
- ½ cup grated parmesan cheese
- ⅓ cup shredded mozzarella cheese
- ¼ cup lite mayonnaise
- 1 teaspoon minced garlic
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 14 oz artichoke hearts, drained and squeezed the liquid one can
- 8 oz frozen spinach thawed and squeezed the liquid
Preheat the oven to 350 degrees F. Grease a small baking dish with oil and keep it aside.
In a wide bowl combine together cream cheese, parmesan cheese, mozzarella cheese, mayo, garlic, oregano, basil, salt, and pepper.
Add in the artichoke and spinach and mix it until well combined.
Spread the mixture over the prepared baking dish. Bake it for 20-22 minutes until the edges just start to brown and the cheeses are melted.
Serve the spinach artichoke dip with tortilla chips to enjoy.
- grate your own parmesan cheese or you can use store-bought.
- you may use frozen or fresh spinach. thaw and drain the spinach before using if using frozen.
- we used canned artichoke hearts. you can chop them smaller.
- store in a tightly sealed container in the fridge for up to 4 days
Calories: 356kcal | Carbohydrates: 13g | Protein: 12g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1271mg | Potassium: 324mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7598IU | Vitamin C: 3mg | Calcium: 295mg | Iron: 2mg