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No appetizer spread is complete without one amazing dip, and this is it. Creamy, cheesy and chock-full of veggies, it will quickly become your new go-to appetizer. —Diane Speare, Kissimmee, Florida
Nutritional Facts 1/4 cup (calculated without baguette slices) equals 264 calories, 25 g fat (8 g saturated fat), 34 mg cholesterol, 354 mg sodium, 4 g carbohydrate, 1 g fiber, 6 g protein.
Originally published as Cheese-Trio Artichoke & Spinach Dip in Simple & Delicious December/January 2012, p23
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on May. 11, 2013 by countrycavaliers
I followed the receipt with these few changes. I used canned spinach that worked really well. I hand grated the Parmigiana cheese, omitted the sweet red pepper since it already seemed to have enough flavors and I thought that it would be just too much. It turned out so well that we ended up having it (with freshly baked bread) for our dinner.
Reviewed on Jan. 10, 2013 by t3ddymac
25g of Fat in 1/4 of a cup is a bit high. You can lighten this up without sacrificing much flavor. Sub in light mayo, light cream cheese, reduced fat parmesan and you can cut it almost in half!!
Reviewed on Jan. 10, 2013 by fredaevans
This is 'drop dead good eats.' Can be served either warm or at room temp. Personally, warm is my call.
Reviewed on Dec. 24, 2012 by theheat01
I made this for a work potluck and it went over great! I love that it adds additional veggies to it!
Reviewed on May. 10, 2012 by zmarie
This is a delicious dip with so many options!Sometimes I add green chile and omit the red pepper...or instead of mozzarella cheese, I use what we have on hand. It's extremely versatile, easy to prepare and TASTY!
Reviewed on Jan. 04, 2012 by NotASteelerFan
I made this recipe for New Year's Eve, and it was AMAZING!!! Everyone said how it was the best spinach artichoke dip they had ever had!!! I will definitely use this recipe over and over again for years to come!!!
Reviewed on Dec. 27, 2011 by Hannah0418
HEAVENLY!!! love that i could make it ahead of time and heat it in crock pot.
Reviewed on Dec. 26, 2011 by abbysgrandma
I made this dip for Christmas and everyone LOVED it! This is by far the best spinach artichoke dip I have ever had.
Reviewed on Dec. 12, 2011 by NatalieRiggs
My husband LOVES artichoke & spinach dip --me, not so much, but because he does, I thought I'd make this for him and not only did he love it, so did I! Great recipe!
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