Options

Format:
Include:
PRINT
Baked Spinach-and-Artichoke Dip

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.

Southern Living NOVEMBER 2006

  • Yield: Makes 11 servings (serving size: 1/4 cup)
  • Cook time:7 Minutes
  • Prep time:10 Minutes
  • Bake:15 Minutes

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.

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
advertisement

Go to full version of

Baked Spinach-and-Artichoke Dip recipe

advertisement