Description
A delicious and creamy spinach and artichoke dip perfect for parties or as a warm appetizer.
Ingredients
Scale
- 10 ounces frozen chopped spinach (thawed, well drained and squeezed dry)
- 7 ounces marinated artichoke hearts (reserve 2 teaspoons of the marinade to add to the mix, drain off the rest)
- 8 ounces cream cheese (softened)
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- 3 cloves garlic (minced)
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1 1/2 cups grated Parmesan cheese (divided)
Instructions
- Preheat oven to 375º F. Lightly grease a 7×11 inch baking dish.
- In a medium bowl, mix together the softened cream cheese, mayonnaise and sour cream until smooth. Mix in the drained spinach and drained, chopped artichokes.
- Stir in the garlic, lemon juice, reserved marinade and salt. Fold in 1 cup of grated parmesan cheese.
- Spread the mixture evenly into the prepared baking dish. Bake covered in the preheated oven for 20 minutes.
- Remove the cover, and top with additional ½ cup shredded parmesan cheese.
- Let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned. Serve warm with pumpernickel, rye or sourdough crostini.
Notes
- This dip can be served with a variety of breads or crackers.
- For a healthier option, serve with vegetable sticks.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 40mg