Spinach and Artichoke Dip Recipe

Name: Spinach and Artichoke Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 container Chive And Onion Cream Cheese (not Whipped); ⅔ cups Sour Cream; ⅓ cups Mayonnaise; 1 cup Italian Blend Shredded Cheese; 1 teaspoon Creole Seasoning, Or More To Taste; 1 can Artichoke Hearts, Chopped; 1 pound 10 Oz. Frozen Chopped Spinach, Thawed, Drained, And Water Pressed Out; 2 teaspoons Garlic Powder, To Taste; 1/2 teaspoons Freshly Ground Black Pepper, To Taste; 1/2 teaspoons Crushed Red Pepper; 1/2 cups Grated Parmesan Cheese

Servings: persons

1 container Chive And Onion Cream Cheese (not Whipped)
⅔ cups Sour Cream
⅓ cups Mayonnaise
1 cup Italian Blend Shredded Cheese
1 teaspoon Creole Seasoning, Or More To Taste
1 can Artichoke Hearts, Chopped
1 pound 10 Oz. Frozen Chopped Spinach, Thawed, Drained, And Water Pressed Out
2 teaspoons Garlic Powder, To Taste
1/2 teaspoons Freshly Ground Black Pepper, To Taste
1/2 teaspoons Crushed Red Pepper
1/2 cups Grated Parmesan Cheese

1
Preheat oven to 350.
2
Stir together the cream cheese, sour cream, and mayonnaise until well combined.
3
Add seasonings to taste and shredded cheese.
4
Stir in artichokes and spinach.
5
Spread in a greased, shallow baking dish.
6
Sprinkle with Parmesan cheese (and more Creole Seasoning if you so desire).
7
Bake at 350 degrees for 20-25 minutes.
8
Serve with Pita Wedges (brushed with olive oil, sprinkled with paprika and creole seasoning and toasted), toasted french bread, or Wheat Thins.
9
*You can substitute other types of cheese.
10
I often use whatever mix of white cheeses I have on hand.
11
Pepper Jack is also really good in this.
12
*Ive found that it is imperative that the spinach is well drained in order to avoid a soupy mess.
13
Place the thawed spinach in a colander or mesh strainer, and press to drain the liquid.
14
I then take the spinach, working in batches, and squeeze it dry between paper towels.

496

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 11 ingredients. The key ingredients include: 1 container Chive And Onion Cream Cheese (not Whipped), ⅔ cups Sour Cream, ⅓ cups Mayonnaise, 1 cup Italian Blend Shredded Cheese, and more.

Yes, 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.

Spinach and Artichoke Dip

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