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Caesar Spinach and Artichoke Dip
Caesar Spinach and Artichoke Dip is traditional spinach and artichoke with a twist! This easy, 5 ingredient dip recipe is irresistible.
Servings 20
Calories 72kcal
Ingredients
- 8 oz 1/3 less-fat cream cheese softened to room temperature
- 1/2 cup bottled Caesar dressing
- 14 oz can quartered artichoke hearts drained and chopped
- 10 oz package frozen chopped spinach thawed and excess water squeezed out
- 1/4 teaspoon homemade seasoned salt see notes
- 1-1/2 cups shredded mozzarella cheese divided
- For serving: crackers, tortilla chips, crudite, GF crostini (see notes)
Instructions
- Preheat oven to 400 degrees. To a large bowl add cream cheese, Caesar dressing, artichoke hearts, chopped spinach, and seasoned salt then mix to combine. Add 1 cup shredded cheese then mix to combine. Scoop and spread mixture into a 2 quart baking dish then top with remaining 1/2 cup shredded cheese.
- Cover baking dish with foil then bake for 20 minutes. Remove foil then bake for 7-10 more minutes or until cheese is golden brown and bubbly - hit the dip with a blast from the broiler if it's taking too long. Serve with crostini, tortilla chips, or crudite.
Notes
- Click here for my Homemade Seasoned Salt recipe.
- Dip can be assembled ahead of time then stored unbaked in the refrigerator. Allow baking pan to sit at room temperature for 30 minutes before baking.
- To make GF crostini: slice a GF baguette into 1/4" slices then spread onto a silpat or parchment paper-lined baking sheet. Mist or brush tops with extra virgin olive oil then season with salt and pepper. Bake for 7-10 minutes or until golden brown and crispy. Cool then eat immediately (these do not store well and are best eaten within a couple hours.)
Nutrition
Calories: 72kcal | Carbohydrates: 3g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 242mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1746IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 0.4mg