Spinach Artichoke Dip Recipe

Name: Spinach Artichoke Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box frozen chopped spinach, thawed; 1 cup light sour cream; 1/2 cup grated Parmesan; 1 cup shredded part-skim mozzarella; 8 ounces reduced fat cream cheese, softened; 4 cloves garlic, crushed; 1/2 teaspoon freshly ground black pepper, plus more as needed; 1 teaspoon hot pepper sauce, plus more as needed; 1 (14-ounce) can artichoke hearts, drained; Carrot sticks, celery sticks or baked tortilla strips, for serving

Servings: persons

1 box frozen chopped spinach, thawed
1 cup light sour cream
1/2 cup grated Parmesan
1 cup shredded part-skim mozzarella
8 ounces reduced fat cream cheese, softened
4 cloves garlic, crushed
1/2 teaspoon freshly ground black pepper, plus more as needed
1 teaspoon hot pepper sauce, plus more as needed
1 (14-ounce) can artichoke hearts, drained
Carrot sticks, celery sticks or baked tortilla strips, for serving

1
Preheat oven to 350 degrees F.
2
Squeeze all excess liquid from spinach, place in a food processor with sour cream, Parmesan, 1/2 cup of the mozzarella, the cream cheese, garlic, pepper and hot sauce.
3
Process until just blended but still slightly lumpy.
4
Add artichokes and pulse to form a chunky mixture.
5
Place in a 1-quart baking dish.
6
Top with remaining mozzarella.
7
Bake until bubbly, about 30 minutes.
8
Serve with carrot sticks, celery sticks or baked tortilla strips.

453

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: 1 box frozen chopped spinach, thawed, 1 cup light sour cream, 1/2 cup grated Parmesan, 1 cup shredded part-skim mozzarella, and more.

Yes, Spinach 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 Artichoke Dip

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