Baked Spinach Artichoke Dip

Name: Baked Spinach Artichoke Dip
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: One 1-pound bag or box frozen chopped spinach, thawed, or 1 pound fresh baby spinach (about 16 cups); 2 7.5-ounce jars marinated artichokes, drained; One 8-ounce block cream cheese, at room temperature; 1 cup mayonnaise, preferably Hellmann’s; 6 ounces bagged shredded Parmesan cheese (about 1 1/2 cups; see Cook’s Note); 6 ounces bagged grated Gouda cheese (about 1 1/2 cups); 3 garlic cloves, minced; 1/4 teaspoon ground white pepper; 2 teaspoons dried dill; 1/2 teaspoon smoked paprika

6 steps

Prep:15minCook:20min

Magnolia Table recipe

Updated at: Wed, 16 Aug 2023 19:04:01 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories386.3 kcal (19%)

Total Fat35.2 g (50%)

Carbs4.9 g (2%)

Sugars1.9 g (2%)

Protein13.7 g (27%)

Sodium741.6 mg (37%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

1 x 1 poundfrozen chopped spinach

box, thawed, or 1 pound fresh baby spinach

2 x 7.5 ouncemarinated artichokes

jars, drained

1 x 8 ouncecream cheese

block, at room temperature

1 cupmayonnaise

preferably

6 ouncesshredded Parmesan cheese

bagged

6 ouncesGouda cheese

bagged, grated

3garlic cloves

minced

¼ teaspoonground white pepper

2 teaspoonsdried dill

½ teaspoonsmoked paprika

Instructions

Step 1

Meanwhile, prepare the baked spinach artichoke dip: If using thawed frozen spinach, wrap it in a clean kitchen towel and squeeze it tight to extract as much liquid as possible. Set aside.

Step 2

If using fresh spinach, place it in a large sauté pan with a lid and add 2 tablespoons water. Set the pan over medium-low heat and cook until wilted, using tongs to turn the spinach over as it wilts, moving the uncooked leaves on top to the bottom of the pan to cook them. Cover the pan and steam for 2 minutes. Remove the pan from the heat and drain the spinach in a colander. Let stand until cool enough to handle, then wrap the spinach in a clean kitchen towel and squeeze it tight to extract as much liquid as possible. Finely chop the spinach.

Step 3

Place the artichokes in a large bowl and smash them well with a fork, removing any tough leaves. Add the spinach, pulling it apart with your fingers or the fork. Add the cream cheese, mayonnaise, Parmesan, Gouda, garlic, and white pepper and stir well until combined.

Step 4

Transfer the mixture to a pie plate and smooth the top. Sprinkle the dill and paprika on top.

Step 5

Bake until bubbling and hot, about 20 minutes. Turn the broiler to high and broil until the top is nicely browned. This will happen quickly, so watch carefully and do not step away.

Step 6

Serve hot with garlic toasts.