Italian Spinach Artichoke Dip
Why do we call this Italian style? Instead of lots of cheddar cheese that is what you usually see in this dip. We make Asiago cheese the star of the show. Sure we add a little bit of cheddar but not much by any means. We also call it Italian style because we insist on using the artichoke hearts that are marinated in olive oil and spices. We think it adds a depth of flavor that you just can’t achieve with canned artichoke hearts.
Jump to Recipe
Ingredients
- 6 Oz Baby Spinach Leaves
- 1 Clove Garlic Minced
- 6 Oz Marinated Artichoke Hearts
- 1 Cup Asiago Cheese Or Mozzarella
- ¼ Cup Cheddar Cheese
- 4 Oz Cream Cheese
- 1 Tsp Worcestershire Sauce
- ½ Tsp Tabasco
- ½ Tsp Cayenne Pepper
- 1/8 Tsp Garlic Powder
- 1/8 Tsp Onion Powder
- ¼ Cup Sour Cream
- ¼ Cup Mayonnaise or Greek Yogurt
Instructions
- Soften the cream cheese by cutting it into small cubes and let it sit while you make the spinach
- Preheat the oven to 350 F
- Spray a glass or ceramic pan with cooking spray
- Saute the spinach until it is soft, let it cool for 20 minutes, and squeeze all the water out of it discard the water
- Chop or shred the spinach
- In a bowl mix all the ingredients together, being mindful not to overmix
- Bake for 20-25 minutes until the dip is bubbling and the top starts to brown
- Serve warm with tortilla chips, pita, or veggies
Notes
While I am explaining the name. I will tell you that we call it fresh since we only use fresh spinach leaves. This is not only for the taste but also for the process. I absolutely hate squeezing out the excess water from a half-frozen bag of spinach. It is so much more pleasant to squeeze lukewarm spinach in your hands to remove that excess water.
You can also add some fresh tomato, because what screams Italian but a nice red tomato, preferably an Italian plum tomato?. In my opinion, their flesh holds up better to heating as compared to other styles. Just make sure that you scoop the insides of the tomato out and discard before chopping. We skipped the tomato this time due to an allergy restriction of one of my guests.
Nutrition
Calories: 273kcalCarbohydrates: 5gProtein: 10gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 45mgSodium: 572mgPotassium: 231mgFiber: 1gSugar: 2gVitamin A: 3509IUVitamin C: 15mgCalcium: 296mgIron: 1mg
Print Recipe
Pin Recipe
Tried this recipe? Click on the Stars at the top of the recipe or leave a review right here
Related Recipes
Avocado Hummus
Kick your hummus up by making it with avocado! This is a pretty green dish and tastes delish!
Check Out This Recipe
Terrific Tzatziki
This is a fabulous accompaniment to falafel, grape leaves, lamb, burgers and more. We like to sometimes dip pita bread into it as an appetizer.
Check Out This Recipe
Ole' Guacamole
One of our "have to haves" at any homemade Mexican meal. This is so simple to make takes literally minutes. Put on tacos, fajitas, or eat with chips. Once you make this you will never forget the recipe.
Check Out This Recipe
Homemade Hummus
Rich chick pea flavor, with sesame tahini, garlic, lemon all combined in a fluffy dip. This can be served as a healthy appetizer. party food, side dish, or even in a pita sandwich.
Check Out This Recipe
Yummy!