Spinach-Artichoke Dip

Photo: Jim Franco

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.

Yield: Makes 4 servings
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 380.14mg
  • Calories: 336.21
  • Calories from fat: 75%
  • Carbohydrate: 10.45g
  • Cholesterol: 70.64mg
  • Fat: 28.19g
  • Fiber: 3.75g
  • Iron: 1.93mg
  • Protein: 14.23mg
  • Saturated fat: 16.19g
  • Sodium: 609.46mg


  • 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)


  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.
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