Spinach and Artichoke Dip

Carol Matthias


This is a favorite -- we bring it to every family get-together. It's creamy and rich and tastes great as a side dish too.


★★★★★ 2 votes

15 Min
30 Min


Add to Grocery List

  • 2 c
    mozzarella cheese, shredded part-skim, divided
  • 1/2 c
    sour cream, lite
  • 1/4 c
    parmigiano-reggiano, grated, divided
  • 1/4 tsp
    black pepper
  • 3 clove
    garlic, crushed
  • 1 can(s)
    artichoke hearts, drained and chopped (14 oz)
  • 8 oz
    cream cheese
  • 8 oz
    cream cheese, low-fat
  • 10 oz
    spinach, frozen, thawed, drained and squeezed dry
  • ·
    tortilla chips

How to Make Spinach and Artichoke Dip


  1. Preheat oven to 350 degrees.
  2. Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan and next 6 ingredients (through spinach) in a large bowl. Stir until well combined.
  3. Spoon mixture into a 1 1/2 quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan.
  4. Bake at 350 degrees for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.

Printable Recipe Card

About Spinach and Artichoke Dip

Course/Dish: Dips, Vegetable Appetizers

Show 6 Comments & Reviews

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