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: 2 lb. fresh spinach leaves, washed, stemmed and coarsely chopped; 1/2 cup unsalted butter; 1 lb. low-fat cream cheese at room temperature; Granulated garlic to taste; 1 13.5-oz. can artichoke hearts, drained and coarsely chopped; 1 8-oz. carton low-fat sour cream; 8 oz. shredded low-fat mozzarella cheese; 1 large round sourdough loaf (1- to 2-lb. size); Assorted vegetables such as carrots, broccoli, cauliflower, snow peas, and green and red sweet peppers for dipping; Tortilla chips for dipping

Servings: persons

2 lb. fresh spinach leaves, washed, stemmed and coarsely chopped
1/2 cup unsalted butter
1 lb. low-fat cream cheese at room temperature
Granulated garlic to taste
1 13.5-oz. can artichoke hearts, drained and coarsely chopped
1 8-oz. carton low-fat sour cream
8 oz. shredded low-fat mozzarella cheese
1 large round sourdough loaf (1- to 2-lb. size)
Assorted vegetables such as carrots, broccoli, cauliflower, snow peas, and green and red sweet peppers for dipping
Tortilla chips for dipping

1
Put the spinach into a large stockpot with water still clinging to the leaves.
2
Cover, and steam over medium heat just until the spinach wilts.
3
Remove from the heat.
4
Melt the butter in a nonstick skillet over medium-low heat.
5
Squeeze excess moisture from the spinach, and add to the skillet.
6
Stir in the cream cheese and garlic, and continue stirring until the cream cheese has melted.
7
Fold in the artichoke hearts, sour cream and three-fourths of the mozzarella.
8
Allow all of the cheeses to melt.
9
Meanwhile, cut the top off the bread loaf, and, using a sharp knife, cut out the interior.
10
Slice it into cubes for dipping.
11
Preheat the oven to 350F.
12
Pour the cheese mixture into the bread loaf, and put the loaf on a cookie sheet.
13
Top with the remaining mozzarella, and cover with foil.
14
Alternatively, refrigerate the loaf until ready to serve.
15
Bake the stuffed bread for 25 minutes covered.
16
Remove the foil, and bake for about 10 minutes uncovered, or until the cheese is hot and bubbly.

850

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 10 ingredients. The key ingredients include: 2 lb. fresh spinach leaves, washed, stemmed and coarsely chopped, 1/2 cup unsalted butter, 1 lb. low-fat cream cheese at room temperature, Granulated garlic to taste, 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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