Spinach and Artichoke Dip

Name: Spinach and Artichoke Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 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

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

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

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.

Nutrition Facts

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

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

Reviews

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miller920

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.