Baked Spinach-and-Artichoke Dip
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.
How to Make It
Step 1
Microwave spinach in a large, microwave-safe bowl at HIGH 3 minutes or until wilted. Drain spinach well, pressing between paper towels. Chop spinach.
Step 2
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.
Step 3
Transfer mixture to a 1-qt. shallow baking dish. Sprinkle with remaining 1/4 cup mozzarella cheese.
Step 4
Bake at 350° for 15 minutes or until hot and bubbly. Serve immediately with fresh pita wedges or baked pita chips.
Step 5
Note: Thoroughly wash bagged spinach before using.
Step 6
Note: Nutritional analysis does not include pita wedges or baked pita chips.
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Tallent's Review
What is the portion size related to nutritional info?
marciainMD's Review
This dip is always a hit. It is great with pita chips or tortilla chips.
Becky54's Review
Good and rich. I have tasted better at parties.
ShannonP's Review
This is a very good version of spinach/artichoke dip. Very fresh tasting, and I like that it used fresh spinach instead of frozen. I used marinated artichoke hearts and liked the flavor it added.
Alana365's Review