Spinach Artichoke Dip

4.70 from 23 votes

A baked, cheesy spinach and artichoke dip, featuring freshly sauteed spinach, Fontina cheese, and marinated artichoke hearts.

Prep Time15

Cook Time25

Total Time40

Course: Appetizer

Cuisine: American

Keyword: Spinach Artichoke Dip

Servings:

Calories: 353kcal

Preheat the oven to 375° and have ready a greased 8” square baking dish.
Add olive to a large saucepan or pot over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté 1 minute more.
Add the spinach to the saucepan a handful at a time, stirring after each addition. Once the spinach begins to wilt, add another handful and repeat until all of the spinach has been incorporated.
Transfer the mixture to a colander and using the back of a wooden spoon or a potato masher, apply firm pressure and squeeze out all of the excess water/moisture from the spinach. Transfer to a cutting board and finely chop the spinach.
Place the saucepan back on the stove top, add the half and half, along with the cream cheese. Turn the heat on low, and stir until the cream cheese has melted into the half and half. Add the Kosher salt, paprika, black pepper, Worcestershire, and hot sauce, along with the chopped spinach and half of the Fontina cheese. Stir to combine.
Roughly chop the artichoke hearts and add them to the mixture. Stir once more and transfer to baking dish. Top with remaining Fontina cheese and bake for 20-25 minutes, until the cheese is melted and the edges are bubbly.