Baked Spinach-and-Artichoke Dip

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.

Yield:

Makes 11 servings (serving size: 1/4 cup)

Recipe from

Recipe Time

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

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

Ingredients

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

Preparation

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.

Note:

Fran Rifkin, Woodland Hills, California,

November 2006