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4.34
from
6
votes
MIni Spinach Artichoke Dip Casserole
Creamy and rich baked spinach and artichoke dip.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
3
cups
Calories:
290
kcal
Author:
Sydney Dawes
Ingredients
8
ounces
cream cheese
room temperature
1
6 ounces jar artichoke hearts, drained and chopped
¾
cup
canned or frozen spinach
drained
½
cup
sour cream
¼
cup
parmesan cheese
½
cup
gruyere cheese
¼
cup
pecorino cheese
3
tablespoon
garlic paste
Instructions
With a wooden spoon cream together the cream cheese and sour cream.
With a wooden spoon mix in the Parmesan, Gruyere, garlic paste until well combined.
Fold in the artichoke hearts and spinach and mix well.
Coat a medium-size baking dish with cooking spray and pour in the dip mixture.
Sprinkle the pecorino cheese on top and bake at 350 degrees F for about 25 minutes or until the top is browned and edges are slightly crispy.
Broil for about 2 minutes to lightly brown the top.
Serve warm with baguette slices or crunchy tortilla chips.
Notes
Adjust the amount of garlic and cheese to your personal taste.
Recipe can be doubled for a party or potluck.
Nutrition
Serving:
1
/2 cup
|
Calories:
290
kcal
|
Carbohydrates:
7
g
|
Protein:
9
g
|
Fat:
26
g
|
Saturated Fat:
13
g
|
Polyunsaturated Fat:
10
g
|
Cholesterol:
68
mg
|
Sodium:
594
mg
|
Fiber:
1
g
|
Sugar:
2
g