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Homemade Spinach Artichoke Dip photo

Spinach Artichoke Dip

Creamy baked spinach and artichoke dip made with cream cheese, sour cream, garlic, Swiss and Parmesan cheeses.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 servings
Course: Appetizer
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 8 ouncescream cheese at room temperature
  • 1/2 cupsour cream
  • 2 clovesgarlic minced or pressed
  • 115- ouncecanned artichoke hearts in water about 1 1/2 cups, drained and roughly chopped
  • 8 ouncesfrozen chopped spinach about 3/4 cup, defrosted and all the water squeezed from the spinach
  • 1 cupshredded Swiss cheese
  • 1 cupgrated Parmesan cheese
  • 1/4 teaspoonkosher salt

Equipment

  • Oven
  • Large Bowl
  • Spatula
  • 1-quart baking dish

Method
 

Instructions
  1. Preheat the oven to 400°F and place a rack in the center position.
  2. If not already done, drain and roughly chop the artichoke hearts and fully defrost the frozen spinach; squeeze out and discard as much water from the spinach as possible.
  3. In a large bowl, beat the room-temperature cream cheese and the sour cream together until smooth and well combined.
  4. Fold in the minced garlic, drained chopped artichoke hearts, squeezed spinach, shredded Swiss cheese, grated Parmesan cheese, and the 1/4 teaspoon kosher salt until evenly distributed.
  5. Scrape the mixture into a 1‑quart baking dish and smooth the top with a spatula.
  6. Bake on the center rack for about 30 minutes, or until the dip is bubbly and heated through.
  7. Remove from the oven and let rest for about 5 minutes, then serve hot.

Notes

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.