Baked Spinach-and-Artichoke Dip

Southern Living
For easy entertaining, this classic spinach-and-artichoke dip can be assembled up to a day ahead. Store in an airtight container in the refrigerator, and then bake just before serving. For more appetizer ideas, see our complete collection of appetizer recipes.
Makes 11 servings (serving size: 1/4 cup)


+ Add To Shopping List
2 (6-oz.) packages fresh baby spinach
1 tablespoon butter
1 (8-oz.) package 1/3-less-fat cream cheese
1 garlic clove, chopped
1 (14-oz.) can artichoke hearts, drained and chopped
1/2 cup light sour cream
1/2 cup shredded part-skim mozzarella cheese, divided
Fresh pita wedges or baked pita chips


Prep: 10 Minutes
Cook: 7 Minutes
Bake: 15 Minutes

1. Microwave spinach in a large, microwave-safe bowl at HIGH 3 minutes or until wilted. Drain spinach well, pressing between paper towels. Chop spinach.

2. Melt butter in a nonstick skillet over medium-high heat. Add cream cheese and garlic; cook 3 to 4 minutes, stirring constantly, until cream cheese melts. Fold in spinach, artichokes, sour cream, and 1/4 cup mozzarella cheese; stir until cheese melts.

3. Transfer mixture to a 1-qt. shallow baking dish. Sprinkle with remaining 1/4 cup mozzarella cheese.

4. Bake at 350° for 15 minutes or until hot and bubbly. Serve immediately with fresh pita wedges or baked pita chips.

Note: Thoroughly wash bagged spinach before using.

Note: Nutritional analysis does not include pita wedges or baked pita chips.

Created date

October 2006

Nutritional Information

Calories 113
Caloriesfromfat 53 %
Fat 7 g
Satfat 4.7 g
Monofat 0.5 g
Polyfat 0.1 g
Protein 5.5 g
Carbohydrate 8.5 g
Fiber 2.4 g
Cholesterol 24 mg
Iron 1 mg
Sodium 340 mg
Calcium 71 mg