Hot spinach and artichoke dip Recipe

Name: Hot spinach and artichoke dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 oz chopped frozen spinach (thawed and drained; 1 can artichoke hearts; 1 can Rotel tomatoes; 1 salt and pepper to taste; 6 clove garlic; 1 Extra virgin olive oil (enough to saute garlic and onions); 1 cup shredded sharp cheedar cheese; 1 tbsp flour; 1/4 cup heavy cream; 8 oz shredded parmesan; 1 cup sour cream; 1/4 packages Ranch powder; 4 oz plain cream cheese; 1 tbsp onion, chopped

Servings: persons

10 oz chopped frozen spinach (thawed and drained
1 can artichoke hearts
1 can Rotel tomatoes
1 salt and pepper to taste
6 clove garlic
1 Extra virgin olive oil (enough to saute garlic and onions)
1 cup shredded sharp cheedar cheese
1 tbsp flour
1/4 cup heavy cream
8 oz shredded parmesan
1 cup sour cream
1/4 packages Ranch powder
4 oz plain cream cheese
1 tbsp onion, chopped

1
Saute garlic and onions with EVOO for 3 to 4 min.
2
until translucent.
3
Add pepper to taste
4
Add drained spinach and saute with garlic and onions.
5
Add heavy cream and artichokes and simmer for a few minutes until it thickens (flour cooks off).
6
Then add Parm.
7
cheese, cheedar cheese, cream cheese sour cream, rotel tomatoes, cheese, and ranch.
8
Cook until bubbly and taste and adjust seasoning as nee

907

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 10 oz chopped frozen spinach (thawed and drained, 1 can artichoke hearts, 1 can Rotel tomatoes, 1 salt and pepper to taste, and more.

Yes, Hot 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.

Hot spinach and artichoke dip

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