Spinach & Artichoke Dip Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 16 servings


  • 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

Nutritional Facts

1/4 cup: 182 calories, 16g fat (5g saturated fat), 22mg cholesterol, 419mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 4g protein.


  1. 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.
  2. Bake, uncovered, at 350° for 30-35 minutes or until cheese is melted. Serve warm with crackers. Yield: 4 cups.
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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miller920 User ID: 5177844 175739
Reviewed Nov. 20, 2010

"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."

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