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Photo: Jim Franco Photo by: Photo: Jim Franco

Spinach-Artichoke Dip

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.

Real Simple NOVEMBER 2005

  • Yield: Makes 4 servings


  • 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)


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.

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

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Spinach-Artichoke Dip Recipe