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 Southern Living

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Recipe Time

Cook Time:
Prep Time:
Bake: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 113
  • Calories from fat: 53%
  • Fat: 7g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.1g
  • Protein: 5.5g
  • Carbohydrate: 8.5g
  • Fiber: 2.4g
  • Cholesterol: 24mg
  • Iron: 1mg
  • Sodium: 340mg
  • Calcium: 71mg

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. 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. 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. 3. Transfer mixture to a 1-qt. shallow baking dish. Sprinkle with remaining 1/4 cup mozzarella cheese.
  4. 4. Bake at 350° for 15 minutes or until hot and bubbly. Serve immediately with fresh pita wedges or baked pita chips.
  5. Note: Thoroughly wash bagged spinach before using.
  6. Note: Nutritional analysis does not include pita wedges or baked pita chips.
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