ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spinach-Artichoke Dip

Photo: Jim Franco
Yield Makes 4 servings
This easy spinach-artichoke dip recipe boasts extra creaminess with the addition of both sour cream and whipped cream cheese. Serve it warm with pita chips, tortilla chips or French bread.

Ingredients

  • 1 10-ounce box frozen cut or chopped spinach, thawed
  • 1 12-ounce jar artichoke hearts, drained and roughly chopped
  • 1/2 cup whipped cream cheese
  • 3/4 cup sour cream
  • 1 cup grated Cheddar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Pita chips, tortilla chips, or sliced French bread
  • 1 lemon, cut into wedges (optional)

Nutrition Information

  • calcium 380.14 mg
  • calories 336.21
  • caloriesfromfat 75 %
  • carbohydrate 10.45 g
  • cholesterol 70.64 mg
  • fat 28.19 g
  • fiber 3.75 g
  • iron 1.93 mg
  • protein 14.23 mg
  • satfat 16.19 g
  • sodium 609.46 mg

How to Make It

  1. Heat oven to 400° F.

    Squeeze the spinach between paper towels to remove excess moisture. In a medium bowl, combine the spinach, artichokes, cream cheese, sour cream, and Cheddar. Season with the salt and pepper. Scrape the mixture into a small oven-safe baking dish. Bake until lightly golden and heated through, about 15 minutes. Serve warm with the chips or bread and the lemon wedges, if desired.