Spinach Artichoke Asiago Dip
Indulge in the creamy, cheesy decadence of Spinach Artichoke Asiago Dip, the ultimate appetizer that’s bound to steal the spotlight at any gathering. This oven-baked dip combines tender spinach, savory artichoke hearts, and a luscious blend of cream cheese, sour cream, and mayonnaise for a rich, velvety base. The star of the show is shredded Asiago cheese, which adds a nutty, flavorful twist, perfectly complemented by a touch of parmesan for extra depth. Enhanced with minced garlic and optional red pepper flakes, this dip bakes to golden, bubbling perfection in just 25 minutes. Perfect served warm with tortilla chips, crackers, or fresh veggies, this crowd-pleasing dip is your go-to recipe when you're craving a gourmet twist on traditional comfort food.
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Recipe Information
Ingredients
- 10 ounces Frozen chopped spinach
- 14 ounces Canned artichoke hearts
- 8 ounces Cream cheese
- 1 cup Sour cream
- 1 cup Mayonnaise
- 1.5 cups Asiago cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 2 cloves Garlic, minced
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Red pepper flakes (optional)
- 1 teaspoons Olive oil (for greasing baking dish)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 1-quart baking dish with olive oil.
Thaw the frozen spinach completely, then squeeze out as much excess water as possible using a clean kitchen towel or cheesecloth. Set aside.
Drain and roughly chop the canned artichoke hearts. Pat them dry with a towel to remove any excess moisture.
In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, minced garlic, salt, black pepper, and red pepper flakes (if using). Mix until smooth and well combined.
Fold the drained spinach, chopped artichoke hearts, 1 cup of asiago cheese, and 0.25 cups of parmesan cheese into the mixture. Stir everything together until thoroughly incorporated.
Transfer the mixture into the greased baking dish, spreading it out evenly with a spatula.
Sprinkle the remaining asiago cheese and parmesan cheese evenly over the top of the dip.
Place the baking dish in the preheated oven and bake for 20–25 minutes, or until the dip is bubbling and the top is golden brown.
Remove the dip from the oven and let it cool for 5 minutes before serving.
Serve warm with tortilla chips, crackers, or fresh vegetable sticks for dipping.
Nutrition Facts
Calories |
4094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 369.3 g | 473% | |
| Saturated Fat | 136.8 g | 684% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 769 mg | 256% | |
| Sodium | 5621 mg | 244% | |
| Total Carbohydrate | 133.7 g | 49% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 28.2 g | ||
| Protein | 100.7 g | 201% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 2687 mg | 207% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2303 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
