Creamy Spinach Artichoke Dip with Fresh Garlic
Easy homemade spinach artichoke dip recipe with fresh garlic. Creamy, cheesy appetizer baked to golden perfection in 43 minutes.
Ingredients
- 10 oz frozen spinach, thawed
- 14 oz canned artichoke hearts, drained and chopped
- 8 oz cream cheese, softened to room temperature
- ½ cup sour cream
- ⅜ cup mayonnaise
- ½ cup grated Parmesan cheese
- ¾ cup shredded mozzarella cheese
- 3 cloves fresh garlic, minced
- 1½ tablespoons fresh lemon juice
- ½ teaspoon onion powder
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon red pepper flakes
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- 1
Preheat your oven to 375°F and position the rack to the middle position.
- 2
Squeeze the thawed spinach firmly in clean paper towels or cheesecloth over a bowl to extract as much excess moisture as possible.
- 3
Mince the fresh garlic cloves into small, even pieces and set aside near your mixing area.
- 4
Chop the drained artichoke hearts into ½-inch pieces, being careful not to create a paste-like consistency.
- 5
Combine the softened cream cheese, sour cream, and mayonnaise in a large mixing bowl, then stir vigorously for about 1 minute until the mixture becomes smooth and creamy.
- 6
Fold in the squeezed spinach and chopped artichokes with a rubber spatula, using gentle strokes to distribute evenly throughout the base.
- 7
Sprinkle the Parmesan and mozzarella cheeses over the mixture, then gently fold them in until no white streaks remain.
- 8
Stir in the minced garlic, lemon juice, onion powder, Worcestershire sauce, and red pepper flakes until fully incorporated.
- 9
Taste the mixture and adjust the salt and black pepper as needed based on your preference.
- 10
Transfer the dip to a shallow baking dish or skillet, smoothing the top with the back of a spoon into an even layer.
- 11
Bake in the preheated oven for 25 to 30 minutes, until the edges are bubbly and golden brown while the center reaches 165°F on a food thermometer.
- 12
Remove from the oven and let rest for 2 minutes before serving to allow the dip to set slightly.
- 13
Serve immediately while still warm with crackers, toasted bread slices, or fresh vegetable crudités on the side.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Mayonnaise (⅜ cup) | Greek yogurt (⅜ cup) | Reduces calories and saturated fat while increasing protein content and reducing inflammation markers |
| Sour cream (½ cup) | Plain non-fat Greek yogurt (½ cup) | Cuts fat content dramatically while doubling protein per serving and supporting gut health with probiotics |
| Cream cheese (8 oz) | Whipped neufchâtel cheese (8 oz) | Contains one-third less fat than traditional cream cheese while maintaining creamy texture and reducing saturated fat intake |
| Mozzarella cheese (¾ cup shredded) | Part-skim mozzarella (¾ cup shredded) | Reduces saturated fat by 25-30% without sacrificing the classic cheese flavor and melting quality |
| Red pepper flakes (¼ teaspoon) | Cayenne pepper (⅛ teaspoon) or fresh red chili, minced | Capsaicin in hot peppers offers anti-inflammatory properties and may support metabolism |
| Canned artichoke hearts | Fresh artichoke hearts (8-10 medium, trimmed and chopped) | Eliminates sodium and preservatives while increasing fiber and antioxidants for better inflammation markers |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 8)
| Calories | 218 |
| Total Fat | 14g |
| Saturated Fat | 7g |
| Cholesterol | 28mg |
| Sodium | 512mg |
| Carbohydrates | 9g |
| Fiber | 2g |
| Sugar | 1g |
| Protein | 16g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
