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Photo: Iain Bagwell; Styling: Mary Clayton Carl Photo by: Photo: Iain Bagwell; Styling: Mary Clayton Carl

Hot Spinach-Artichoke Dip

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.

Southern Living DECEMBER 2011

  • Yield: Makes 8 servings
  • 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.

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Hot Spinach-Artichoke Dip recipe

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