Roasted Garlic Spinach Artichoke Dip
Creamy, warm, cheesy, and garlicky, this Roasted Garlic Spinach Artichoke Dip is so good that you’re going to need to keep a close eye on the dip bowl.
Servings 16 servings
Calories 180kcal
Equipment
- 1 10-inch cast iron skillet or any large, oven-safe cooking vessel.
Ingredients
- 30 cloves garlic
- 2 tablespoons olive oil for roasting garlic
- 10 ounces chopped spinach blanched (or thawed) and squeezed to remove moisture
- 8 ounces cream cheese softened
- ¼ cup butter
- 14 ounces jarred artichoke hearts drained and rough-chopped
- 8 ounces sour cream
- ¼ - 1 teaspoon hot sauce or hot paprika
- ⅛ teaspoon freshly ground nutmeg
- 3 ounces mozzarella grated, about ¾ cup
- 2 ounces Parmesan grated, about ⅔ cup
- Kosher salt & freshly ground black pepper to taste
Instructions
Roast Garlic
- Preheat oven to 250°F (120°C). Toss garlic with olive oil, spread on lined sheet, sprinkle with salt, and roast 40–50 min until golden and soft.
- Set the oven to 350°F (175°C). Mash roasted garlic into softened cream cheese. Stir in spinach, artichokes, sour cream, mozzarella, and seasonings.
- Spread the spinach mixture in cast iron skillet or baking dish. Bake about 1 hour, until hot and bubbly at the edges.
- Serve warm with bread, chips, or veggies.
Notes
- Prep: Remove as much water as possible from spinach to avoid watery dip.
- Make ahead: Assemble a day ahead and refrigerate, then bake before serving.
- Leftovers: Store leftovers up to 3 days; reheat gently or enjoy cold as a spread.
Nutrition
Serving: 1serving | Calories: 180kcal | Carbohydrates: 4g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 280mg | Potassium: 125mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2772IU | Vitamin C: 7mg | Calcium: 134mg | Iron: 1mg
