Hot Spinach-Artichoke Dip

Hot Spinach-Artichoke Dip Recipe
Photo: Iain Bagwell; Styling: Mary Clayton Carl
If you're looking for a warm appetizer to serve at your next gathering, offer guests the popular Hot Spinach-Artichoke Dip. Pepper Jack cheese lends a kick to this classic dip.

Yield:

Makes 8 servings

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 45 Minutes

Ingredients

1 cup freshly grated Parmesan cheese
1 cup reduced-fat sour cream
1/2 cup mayonnaise
4 green onions, sliced
3 tablespoons fresh lemon juice
1 garlic clove, pressed
1 1/4 cups (5 oz.) shredded pepper Jack cheese
1 (10-oz.) package frozen chopped spinach, thawed and well drained
1 (14-oz.) can medium-size artichoke hearts, drained and chopped
Crackers and assorted fresh vegetables

Preparation

1. Preheat oven to 350°. Stir together first 6 ingredients and 1 cup pepper Jack cheese. Fold in spinach and artichokes. Spoon into a lightly greased 1-qt. baking dish. Sprinkle with remaining 1/4 cup pepper Jack cheese.

2. Bake at 350° for 30 minutes or until center is hot and edges are bubbly. Sprinkle with freshly ground pepper to taste. Serve with crackers and assorted vegetables.

Hot Spinach-Artichoke Dip with Crab: Increase mayonnaise to 1 cup and Parmesan cheese to 1 1/4 cups. Prepare recipe as directed in Step 1, folding in 1 lb. fresh jumbo lump crabmeat, drained and picked, with spinach and artichokes and spooning into a 2-qt. baking dish. Bake at 350° for 40 minutes or until center is hot and edges are bubbly. Makes: 10 to 12 servings. Hands-on time: 15 min., Total time: 55 min.

Note:

December 2011
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