What is the total time to prepare this dip?

The total time to prepare this dip is 30 minutes.

What type of cheese is used in this recipe?

The recipe uses shredded Parmesan cheese.

Can I use frozen spinach for this dip?

Yes, you should use thawed frozen spinach for this recipe.

Spinach and Artichoke Dip

Name: Spinach and Artichoke Dip
Total time: 30 min
Yield: 8
Ingredients: 227 g cream cheese ((1 package)); 454 g light sour cream ((1 tub)); 113 g unsalted butter ((1 stick)); 1.5 cups shredded Parmesan cheese ((1.5 to 2 cups is fine)); 397 g quartered artichoke hearts ((1 can, drained and coarsely chopped)); 113 g diced jalapeños ((1 can, drained)); 284 g frozen spinach ((1 package, thawed and drained)); 2-3 cloves garlic ((pressed))

NNatashas KitchenYouTube30 minutesserves 8

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Original video by Natashas Kitchen on YouTube3:16

About this recipe

This Spinach and Artichoke Dip is creamy, cheesy, and packed with flavor, making it the ultimate party appetizer. It's super easy to whip up, and once you start eating it, you won't be able to stop!

In this recipe, Natasha from Natashas Kitchen shares a straightforward method that combines classic ingredients to create a delicious dip that everyone will love.

Ingredient notes

You can use reduced fat cream cheese and light sour cream if you're looking for a lower calorie option.

Tips from Natashas Kitchen’s video

Heat the mixture over medium to medium-high heat, stirring occasionally to prevent scorching.
When chopping the artichoke hearts, small chunks are great, but it doesn't have to be perfect.
Don't be afraid to add the jalapeños; they provide a nice heat that complements the dip without being overpowering.

Good to know

How many servings does this recipe make?: This recipe makes 8 servings.
What is the total time to prepare this dip?: The total time to prepare this dip is 30 minutes.
What type of cheese is used in this recipe?: The recipe uses shredded Parmesan cheese.
Can I use frozen spinach for this dip?: Yes, you should use thawed frozen spinach for this recipe.

No life story here — the video and the recipe are the whole point. All credit to Natashas Kitchen: watch the original on YouTube.

The recipe

Serves 8 servingsTime 30 minutes

Ingredients

227 g cream cheese — (1 package)
454 g light sour cream — (1 tub)
113 g unsalted butter — (1 stick)
1½ cups shredded Parmesan cheese — (1.5 to 2 cups is fine)
397 g quartered artichoke hearts — (1 can, drained and coarsely chopped)
113 g diced jalapeños — (1 can, drained)
284 g frozen spinach — (1 package, thawed and drained)
2-3 cloves garlic — (pressed)

Steps

1
Start by adding the cream cheese and unsalted butter to a pot.
2
Add the light sour cream to the pot.
3
Next, add 1.5 cups of shredded Parmesan cheese to the pot.
4
Heat the mixture over medium to medium-high heat, stirring occasionally to prevent scorching.
5
Drain and coarsely chop the artichoke hearts, then add them to the pot.
6
Add the thawed frozen spinach to the pot.
7
Add the drained jalapeños to the pot.
8
Finally, add 2-3 pressed garlic cloves to the mixture and stir everything together.
9
Allow the dip to heat until it reaches a hot temperature, almost simmering, and it's done.