Erika's Spinach and Artichoke Dip – a delicious recipe with sour cream, cream cheese, hearts, spinach, parmesan cheese, mozzarella cheese. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to 350.
2
Defrost spinach and using a clean dish towel, sqeeze out all the moisture and set spinach to the side.
3
Drain artichokes and again using a dish towel, squeeze out excess moisture.
4
Cut artichokes into bite size pieces and add to the spinach.
5
Combine sour cream, cream cheese, and ranch mix in large mixing bowl until well combined.
6
Add the spinach and artichokes and mix well.
7
add the Parmesan cheese and 1 1/2 cups of mozzarella cheese and combine.
8
Put mixture in a baking dish and cook until bubbly(about 30 min).
9
And remainder of mozzarella cheese to the top and cook another 5-10 minute.
10
Serve with pita bread, toasted bread, or tortilla chips and enjoy!
775
kcal
Calories
66
g
Fat
13
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 ounces sour cream, 16 ounces cream cheese (soften), 2 (14 ounce) cans artichoke hearts, 2 (8 ounce) packages frozen chopped spinach, and more.
Yes, Erika's Spinach and Artichoke Dip falls under the Vegetarian category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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