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Spinach & Artichoke Dip Recipe

This is the perfect dip to serve to guest at your next get-together. It tastes delicious on either tortilla chips or bread.—Naomi Judd, Nashville, Tennessee

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Spinach & Artichoke Dip Recipe

Prep: 15 min. Bake: 30 min.

Yield: 16 Servings

15 30 45

Ingredients

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup (8 ounces) sour cream
1 cup mayonnaise
1 package (1.7 ounces) vegetable soup mix
1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
1/2 cup shredded cheddar cheese
Assorted crackers

Directions

In a large bowl, combine the spinach, artichokes, sour cream, mayonnaise, soup mix and 1/2 cup Parmesan cheese. Transfer to a 1-1/2-qt. baking dish. Sprinkle with cheddar cheese and remaining Parmesan cheese.
Bake, uncovered, at 350° for 30-35 minutes or until cheese is melted. Serve warm with crackers. Yield: 4 cups.

Nutritional Facts 1/4 cup (calculated without crackers) equals 182 calories, 16 g fat (5 g saturated fat), 22 mg cholesterol, 419 mg sodium, 6 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Spinach & Artichoke Dip in Country Woman August/September 2008, p22

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Spinach & Artichoke Dip

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(1-1) of 1 reviews

Reviewed on Nov. 20, 2010 by miller920

This is a great appetizer that often gets the request for the recipe! I use mozzarella cheese instead of cheddar and serve with pita chips or bagel crisps.