Spinach & Artichoke Dip Recipe

Name: Spinach & Artichoke Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Onion, Minced; 1 teaspoon Olive Oil; 1 clove Garlic, Minced; 1/2 cups Mayonnaise; 1/2 cups Sour Cream; 1 can (14 Oz. Size) Artichoke Hearts, Chopped; 1 package (10 Oz. Size) Frozen Spinach, Thawed And Drained; 1/2 cups Parmesan Cheese, Grated; Salt And Pepper, to taste; 1/4 cups Panko Bread Crumbs

Servings: persons

1/4 cups Onion, Minced
1 teaspoon Olive Oil
1 clove Garlic, Minced
1/2 cups Mayonnaise
1/2 cups Sour Cream
1 can (14 Oz. Size) Artichoke Hearts, Chopped
1 package (10 Oz. Size) Frozen Spinach, Thawed And Drained
1/2 cups Parmesan Cheese, Grated
Salt And Pepper, to taste
1/4 cups Panko Bread Crumbs

1
Saute onion in olive oil until softened.
2
Add in garlic and saute for another 2 minutes.
3
Combine mayo, sour cream, onion mixture, artichokes, spinach, and Parmesan.
4
Season with salt and pepper.
5
Pour into a greased baking dish.
6
Top with bread crumbs.
7
Spray lightly with cooking spray.
8
Bake at 400 degrees F for 20 minutes.
9
Dip should be bubbly and starting to brown.
10
Serve with crackers, tortilla chips, or warm pita bread.

368

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: 1/4 cups Onion, Minced, 1 teaspoon Olive Oil, 1 clove Garlic, Minced, 1/2 cups Mayonnaise, 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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