Thursday, February 24, 2011

Spinach Artichoke Dip

There are many versions of this recipe out there - this one appeals to me the most so far.

Spinach Artichoke Dip

This recipe serves 4

Hands-On Time


Total Time



  • 1 10-ounce box frozen cut or chopped spinach, thawed
  • 1 12-ounce jar artichoke hearts, drained and roughly chopped
  • 1/2 cup whipped cream cheese
  • 3/4 cup sour cream
  • 1 cup grated Cheddar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • pita chips, tortilla chips, or sliced French bread
  • 1 lemon, cut into wedges (optional)


  • Heat oven to 400° F.
  • Squeeze the spinach between paper towels to remove excess moisture. In a medium bowl, combine the spinach, artichokes, cream cheese, sour cream, and Cheddar. Season with the salt and pepper.
  • Scrape the mixture into a small oven-safe baking dish. Bake until lightly golden and heated through, about 15 minutes. Serve warm with the chips or bread and the lemon wedges, if desired.

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