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Spinach Artichoke Dip

Photo: Kate Sears; Styling: Gerri Williams for James Reps

Prep time 15 mins
Bake time 30 mins

Serves: 12


  • 6 cloves garlic
  • 1/2 cup white wine
  • 3/4 cup plus 2 Tbsp. finely grated Parmesan
  • 4 ounces cream cheese, at room temperature
  • 1/4 cup mayonnaise
  • 1 14-oz. can quartered artichokes, rinsed
  • 1 10-oz. box or bag frozen chopped spinach, thawed and squeezed dry
  • Salt and pepper

Nutrition Information

  • calories 126
  • fat 9 g
  • satfat 3 g
  • protein 5 g
  • carbohydrate 6 g
  • fiber 1 g
  • cholesterol 17 mg
  • sodium 417 mg

How to Make It

  1. Preheat oven to 400°F. Combine garlic and wine in a small saucepan over medium heat. Simmer, stirring occasionally, until wine is reduced by half, about 10 minutes.

  2. Combine wine mixture, cream cheese, mayonnaise, artichokes, spinach and 3/4 cup Parmesan in a food processor. Season with salt and pepper. Pulse until artichokes are coarsely chopped.

  3. Spoon into a 1-quart shallow baking dish and sprinkle top with remaining 2 Tbsp. Parmesan. Bake in middle of oven until golden brown on top, about 30 minutes. Serve immediately with crackers or toasted bread.