Hot Spinach and Artichoke Dip Recipe

5 from 2 votes

Hot Spinach and Artichoke Dip Recipe

Hot Spinach Artichoke Dip with cream cheese, cheddar cheese and milk, a delicious appetizer for every party of celebration. Made without mayo, this dip is light and healthy, and perfect with any crackers, breadsticks, tortilla chips and so much more.

Prep Time5

Cook Time10

Total Time15

Course: Appetizer

Cuisine: American

Servings: servings

Calories: 482kcal

Author: Daniela Apostol

Ingredients

450 g frozen spinach, thawed
400 g canned artichoke hearts
250 g full-fat cream cheese
⅔ cup milk
½ cup shredded Cheddar cheese
1 onion
2 cloves of garlic
1 tablespoon olive oil
black pepper to taste

Metric - US Customary

Instructions

Chop the artichoke hearts and squeeze out any excess liquid.
Place the spinach into a colander, and squeeze as much liquid as possible.
Roughly chop the onion and garlic.
Heat up the olive oil in a large pan, add the onion and fry gently for about 5 minutes until transluscent.
Add the garlic, and fry for a further 30 seconds.
In go the spinach and artichoke hearts, then mix well and stir for about one minute.
Add the cream cheese and mix until fully incorporated, followed by the cheddar cheese, milk and black pepper.
Stir gently for about 5 minutes until it bubbles.
Serve in a bread bowl, either hot or cold.

Video

Notes

To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.
Make sure you squeeze the excess water from the spinach and artichoke. This can be done in a colander or a clean kitchen towel. It reduces the cooking time considerably, so the dip should be ready in well under 15 minutes from start to finish.
I find that the best way to do so is by using a cheese cloth or using your hands to squeezing as much liquid as possible.

Nutrition