Name: Spinach and Artichoke Dip
Cook time: 30 min
Total time: 30 min
Yield: 1 Serving
Cuisine: Other
Ingredients: 14 ounces artichoke hearts; 10 ounces frozen spinach; 1 cup mayonnaise; 1 cup grated Parmesan cheese; 2.5 cups shredded Monterey Jack cheese

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Spinach and Artichoke Dip

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Ingredients

Warning0 allergens identified

Spinach and Artichoke Dip

14 ounces artichoke hearts(drained and chopped)

10 ounces frozen spinach(chopped, thawed and drained)

1 cup mayonnaise

1 cup grated Parmesan cheese

2 ½ cups shredded Monterey Jack cheese

Instructions

Preheat oven to 350 degrees Fahrenheit. Lightly grease a 1-quart baking dish.

In a medium bowl, mix together artichoke hearts, spinach, mayonnaise, Parmesan and 2 cups of jack cheese. Transfer mixture to the prepared baking dish, and sprinkle with remaining 1/2 cup of jack cheese.

Bake in the center of the preheated oven until the cheese is melted, about 15 minutes.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Thaw and Drain Spinach Thoroughly 💧
Defrost frozen spinach completely and squeeze out all excess moisture using a fine-mesh strainer or clean kitchen towel—excess water will make your dip watery and dilute the flavors.
Chop Artichokes Into Bite-Sized Pieces 🔪
Cut artichoke hearts into small, uniform chunks rather than leaving them whole to ensure even distribution throughout the dip and better texture in every spoonful.
Toast Before Serving for Extra Depth 🔥
Bake the finished dip at 375°F for 12-15 minutes until the top is golden and slightly crispy—this adds a textural contrast and brings out deeper, more complex flavors in the cheese.
Use Fresh Parmesan, Not Pre-Grated ✨
Grate Parmesan cheese yourself just before mixing to avoid anti-caking agents that can make the dip gritty and prevent smooth melting.
Balance Mayo with Greek Yogurt 🥄
Replace half the mayonnaise with Greek yogurt for a tangier flavor profile and creamier texture while reducing the heaviness without sacrificing richness.