Rating: 4.5 stars
46 Ratings
  • 5 star values: 28
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2

There's a reason this warm, creamy, and cheesy dip appears frequently at staff gatherings—the tasty spinach and artichoke dip is pretty much the best appetizer of all time. Want to save time? Assemble up to two days ahead, and bake just before serving. It couldn't be simpler to prepare: Just mix all the ingredients together and bake until golden brown. Serve with tortilla chips (or better yet, these flavorful Seasoned Saltine Crackers) for an impressive and easy dish.Hungry for more? Check out Our Top 100 Tailgating Appetizers next. 

Recipe by Cooking Light September 2007

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Read the full recipe after the video.

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Yield:
5 1/2 cups (serving size: 1/4 cup dip and about 6 chips)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.

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Nutrition Facts

148 calories; calories from fat 30%; fat 5g; saturated fat 2.9g; mono fat 1.5g; poly fat 0.5g; protein 7.7g; carbohydrates 18.3g; fiber 1.5g; cholesterol 17mg; iron 0.6mg; sodium 318mg; calcium 164mg.
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