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Spinach and Artichoke Dip

1 review
Total Time
Prep: 15 min. Bake: 30 min.

By Taste Of Home Editorial Team

Recipe by Naomi Judd

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 01, 2018

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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Test Kitchen Approved

Spinach and Artichoke Dip

1 review
Prep Time 15 min
Cook Time 30 min
Yield 4 cups

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 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
Text Ingredients

Directions

  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.

Nutrition Facts

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

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