5 from 6 votes
Overhead photo of hand holding a pita cracker topped with Asiago Spinach and Artichoke Dip over the baking dish
Asiago Spinach and Artichoke Dip
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

A creamy, cheesy hot dip with chunks of artichokes, nice onion and Asiago flavors, and a touch of spicy heat. Serve with pita crackers, natural tortilla chips, carrot sticks or bread.

Course: Appetizer
Cuisine: Italian-American
Keyword: asiago, spinach artichoke dip, spinach dip
Servings: 10 -12
Calories: 284 kcal
Author: Cooking with Mamma C
Ingredients
  • 2 10 ounce packages frozen chopped spinach
  • 2 9 ounce packages frozen artichoke hearts (Birds Eye)
  • 1/4 large red onion
  • 2 tablespoons salted butter
  • 2 tablespoons all-purpose flour
  • 5 ounces whipping cream (see notes)
  • 7 ounces 2% milk
  • 1 8 oz. block cream cheese (light is fine)
  • 1 1/4 cups grated Asiago cheese
  • 3/4 cup freshly grated Parmesan cheese (divided use)
  • 2/3 teaspoon red pepper flakes
  • 1/3 teaspoon salt
  • 1/4 teaspoon garlic powder
Instructions
  1. Preheat your oven to 375 degrees F. Thaw your frozen spinach in the microwave. (I can fit the contents of two packages in a glass 9x13 pan and use high heat for 5 minutes.)
  2. While the spinach is in the microwave, peel and chop 1/4 of a large red onion. Grate your cheeses in a blender or food processor.
  3. When the spinach is thawed, drain out the liquid in the sink by grabbing small handfuls of spinach and squeezing them over a strainer. Set your dried spinach in a large mixing bowl.
  4. Thaw your artichoke hearts in the microwave, again fitting the contents in a large glass pan, if you have one, and heating on high for 4-5 minutes. When the artichokes are thawed, drain any liquid and roughly chop them, leaving some chunks. Pat them dry with a paper towel and add them to your large mixing bowl.
  5. In a sauce pan, melt your butter over medium-high heat. Add the chopped onions and cook them until they are just becoming tender. Add the flour and stir to mix. Continue stirring for another minute.
  6. Add your whipping cream and milk, stirring (or whisking) as you go. Continue stirring, and when the mixture thickens, add your block of cream cheese. Continue stirring, until the cream cheese melts and the sauce is smooth and thick.
  7. Turn off the heat and stir in the Asiago, 1/2 cup Parmesan, red pepper flakes, salt and garlic powder. Pour the sauce over the vegetables in your large mixing bowl and mix well.
  8. Transfer the dip to a greased 9x13 pan (or use two pie dishes or crocks). Spread the dip evenly and top with the remaining 1/4 cup Parmesan.
  9. Bake the dip for 20-25 minutes, or until the dip is bubbly and browned to your liking.
  10. Serve with pita crackers, natural tortilla chips, carrot sticks, or bread. Store leftovers covered in the refrigerator for up to four days. You also can freeze the leftovers and reheat them in the oven or microwave.

Recipe Notes
Nutrition Facts
Asiago Spinach and Artichoke Dip
Amount Per Serving
Calories 284 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 12g75%
Cholesterol 67mg22%
Sodium 608mg26%
Potassium 290mg8%
Carbohydrates 12g4%
Fiber 4g17%
Sugar 3g3%
Protein 13g26%
Vitamin A 7910IU158%
Vitamin C 4.5mg5%
Calcium 377mg38%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.