This delicious hot barefoot contessa spinach artichoke dip is creamy, cheesy, and packed with flavour. Made with cream cheese, sour cream, and mozzarella, it’s perfect for a quick appetiser. You can use fresh or frozen spinach, and add extra cheese for a richer taste. Serve it warm with crisps, crackers, or toasted bread for an easy crowd-pleaser!
Ingredients Needed
- 225g cream cheese, softened
- 120ml sour cream
- 60ml mayonnaise
- 1 garlic clove, grated
- 280g frozen spinach, thawed, drained, and chopped
- 400g tinned artichoke hearts, drained and chopped
- 55g grated mozzarella
- 75g grated Parmesan, divided
- Salt & black pepper, to taste
- Crisps, crackers, or toasted bread, for serving
How To Make Spinach Artichoke Dip
- Preheat the oven & prepare the dish: Heat oven to 180°C (160°C fan) / 350°F. Grease a 1-litre baking dish.
- Mix the base: In a large bowl, combine cream cheese, sour cream, mayonnaise, and garlic. Stir until smooth.
- Add spinach & artichokes: Stir in the spinach, artichokes, mozzarella, and 50g of the Parmesan. Season with salt and pepper.
- Transfer & bake: Spread the mixture in the dish, top with the remaining 25g Parmesan, and bake for 20–25 minutes until bubbling.
- Broil for golden top: Turn on the grill (broiler) for about 5 minutes, watching closely, until golden brown.
- Serve warm: Enjoy with crisps, crackers, or toasted bread.
Recipe Tips
- Drain spinach well: Squeeze out all the water to stop the dip from becoming watery.
- Use fresh garlic: Grating the garlic makes sure the flavour spreads evenly.
- Extra cheesy? Add more mozzarella for a richer and creamier dip.
- Make ahead: You can mix everything, cover, and refrigerate for a day before baking.
- Broiling tip: Keep an eye on it,broil just until golden brown, not burnt.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover spinach artichoke dip in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat leftover spinach artichoke dip at 350°F for 10–15 minutes until hot or heat in the microwave for 30-second bursts, stirring between, until warmed through.
Nutrition Facts
Serving Size: ¼ cup
- Calories: 180
- Total Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 40mg
- Sodium: 320mg
- Potassium: 90mg
- Total Carbohydrate: 4g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 6g
Try More Recipes:
Barefoot Contessa Spinach Artichoke Dip
Description
This delicious hot barefoot contessa spinach artichoke dip is creamy, cheesy, and packed with flavour. Made with cream cheese, sour cream, and mozzarella, it’s perfect for a quick appetiser. You can use fresh or frozen spinach, and add extra cheese for a richer taste. Serve it warm with crisps, crackers, or toasted bread for an easy crowd-pleaser!
Ingredients
Instructions
- Preheat the oven & prepare the dish: Heat oven to 180°C (160°C fan) / 350°F. Grease a 1-litre baking dish.
- Mix the base: In a large bowl, combine cream cheese, sour cream, mayonnaise, and garlic. Stir until smooth.
- Add spinach & artichokes: Stir in the spinach, artichokes, mozzarella, and 50g of the Parmesan. Season with salt and pepper.
- Transfer & bake: Spread the mixture in the dish, top with the remaining 25g Parmesan, and bake for 20–25 minutes until bubbling.
- Broil for golden top: Turn on the grill (broiler) for about 5 minutes, watching closely, until golden brown.
- Serve warm: Enjoy with crisps, crackers, or toasted bread.
Notes
- Drain spinach well: Squeeze out all the water to stop the dip from becoming watery.
- Use fresh garlic: Grating the garlic makes sure the flavour spreads evenly.
- Extra cheesy? Add more mozzarella for a richer and creamier dip.
- Make ahead: You can mix everything, cover, and refrigerate for a day before baking.
- Broiling tip: Keep an eye on it,broil just until golden brown, not burnt.
Barefoot Contessa Spinach Artichoke Dip