Rating: 4.5 stars
5 Ratings
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  • 5 star values: 3

For easy entertaining, this classic spinach-and-artichoke dip can be assembled up to a day ahead. Store in an airtight container in the refrigerator, and then bake just before serving. For more appetizer ideas, see our complete collection of appetizer recipes.

Fran Rifkin, Woodland Hills, California
Recipe by Southern Living November 2006

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Recipe Summary

prep:
10 mins
cook:
7 mins
bake:
15 mins
total:
32 mins
Yield:
Makes 11 servings (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Microwave spinach in a large, microwave-safe bowl at HIGH 3 minutes or until wilted. Drain spinach well, pressing between paper towels. Chop spinach.

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  • Melt butter in a nonstick skillet over medium-high heat. Add cream cheese and garlic; cook 3 to 4 minutes, stirring constantly, until cream cheese melts. Fold in spinach, artichokes, sour cream, and 1/4 cup mozzarella cheese; stir until cheese melts.

  • Transfer mixture to a 1-qt. shallow baking dish. Sprinkle with remaining 1/4 cup mozzarella cheese.

  • Bake at 350° for 15 minutes or until hot and bubbly. Serve immediately with fresh pita wedges or baked pita chips.

  • Note: Thoroughly wash bagged spinach before using.

  • Note: Nutritional analysis does not include pita wedges or baked pita chips.

Nutrition Facts

113 calories; calories from fat 53%; fat 7g; saturated fat 4.7g; mono fat 0.5g; poly fat 0.1g; protein 5.5g; carbohydrates 8.5g; fiber 2.4g; cholesterol 24mg; iron 1mg; sodium 340mg; calcium 71mg.
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