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Spinach-Artichoke Dip

Spinach-Artichoke Dip

Southern Living OCTOBER 2011

  • Yield: Makes 8 to 10 appetizer servings
  • Hands-on:15 Minutes
  • Total:40 Minutes

Ingredients

  • 1 (14-oz.) can artichoke hearts, drained and chopped
  • 1 (10-oz.) package frozen chopped spinach, thawed and drained
  • 1 (8-oz.) package cream cheese, softened
  • 1 cup freshly grated Parmesan cheese
  • 1 cup chopped toasted pecans
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 garlic cloves, pressed
  • 1/2 teaspoon ground red pepper
  • 1/2 cup freshly grated Parmesan cheese

Preparation

Preheat oven to 375°. Stir together artichoke hearts, spinach, cream cheese, 1 cup Parmesan cheese, pecans, sour cream, mayonnaise, garlic, and ground red pepper in a medium bowl. Spoon spinach mixture into a shallow 1 1/2-qt. baking dish; top with an additional 1/2 cup freshly grated Parmesan cheese. Bake 25 to 30 minutes or until golden. Serve with pita chips.

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Spinach-Artichoke Dip recipe

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