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Spinach & Artichoke Dip

 Spinach & Artichoke Dip
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
16 ServingsPrep: 15 min. Bake: 30 min.

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.

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Spinach & Artichoke Dip (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.