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–+ servings
Spinach and Artichoke Dip with Crackers

Spinach and Artichoke Dip with Crackers

Indulge in the ultimate comfort food with this Spinach and Artichoke Dip with Crackers recipe. Creamy, cheesy, and perfect for any occasion. Serve it up!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 10 oz frozen chopped spinach, thawed and drained
  • 14 oz canned artichoke hearts, drained and chopped
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes (optional)
  • Crackers (Ritz, whole grain, or multigrain work well)

Equipment

  • Mixing bowls
  • Baking dish
  • Spatula
  • Measuring cups and spoons
  • Oven

Method
 

  1. Start by draining the spinach and artichokes thoroughly; squeeze out excess moisture.
  2. In a large mixing bowl, combine the softened cream cheese, sour cream, Parmesan, and half of the mozzarella; stir until smooth.
  3. Add the minced garlic, salt, pepper, and red pepper flakes if desired; mix well.
  4. Gently fold in the chopped spinach and artichokes, being careful not to overmix.
  5. Transfer the mixture to a greased baking dish and sprinkle the remaining mozzarella on top.
  6. Bake at 375°F for 20–25 minutes, or until bubbly and golden.
  7. Let it cool slightly before serving with your favorite crackers.

Nutrition

Calories: 220kcalCarbohydrates: 10gProtein: 8gFat: 17gSaturated Fat: 10gCholesterol: 40mgSodium: 550mgPotassium: 250mgFiber: 1gSugar: 1gVitamin A: 600IUVitamin C: 8mgCalcium: 200mgIron: 1mg

Notes

For a lighter dip, use low-fat cream cheese and sour cream.
To make it gluten-free, serve with rice crackers or veggie sticks.
Ensure the spinach and artichokes are well-drained to avoid a watery dip.
You can prepare the mixture a day ahead; just cover and refrigerate until ready to bake.
For an extra layer of flavor, consider sautéing the spinach and artichokes in olive oil before mixing.
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