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Spinach & Artichoke Dip

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Serves eight.

  • 10-oz. package frozen leaf spinach, thawed, squeezed dry, and chopped
  • 6 oz. can artichoke hearts, thinly sliced and patted dry
  • 1 cup freshly grated Parmigiano-Reggiano
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • Kosher salt and freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 425°F.

In a large bowl, mix the spinach, artichokes, 3/4 cup of the parmigiano, mayonnaise, sour cream, 1/2 tsp. salt, and 3/4 tsp. pepper. Transfer to a 1-quart (or slightly smaller) baking dish and sprinkle with the remaining 1/4 cup parmigiano.

Bake until the top browns and the inside warms through, about 25 minutes. Let cool slightly and serve.

Make Ahead Tips

You combine the ingredients, transfer to a baking dish, spinkle with parmesan, and refrigerate the dip for up to 1 day. When you're ready to bake it, let the dip sit at room temperature while the oven heats.

nutrition information (per serving):
Calories (kcal): 230; Fat (g): 22; Fat Calories (kcal): 200; Saturated Fat (g): 6; Protein (g): 4; Monounsaturated Fat (g): 5; Carbohydrates (g): 5; Polyunsaturated Fat (g): 9; Sodium (mg): 280; Cholesterol (mg): 20; Fiber (g): 1;

Photo: Scott Phillips

I made mine with thawed frozen artichokes, thawed block of cream cheese and flavored feta crumbles. Also, only used a 1/4 cup each of the mayo and sour cream. I will make again with those changes. Maybe a shallot cooked with the spinach?

Simple recipe and the make-ahead was perfect. I used low-fat mayo and sour cream and it still was very nice.

I wanted to keep the mayonnaise but substituted no fat Greek yogurt for sour cream. Huge hit with men and women. I also increased the spinach and artichokes. Great flavor and the taste of veggies prevailed.

Made this for Christmas appie. Substituted cream cheese for the sour cream and added a clove of crushed garlic. Served with pumpernickel and baguette crisps. Big, big hit.

I found it a little lacking in flavor the first time I made it so I used 9oz of artichokes and double the cheese last night and it was fabulous!

I made this for a dinner party last night and everyone is still taking about it. This is very easy to make. Once you start eating it you can not stop. This a great recipe

This recipe is unbelievable. I was a little iffy about it because most spinach dips are goopy and heavy and have too much garlic flavor. This one was light and had no garlic, which was perfect. I made it for Christmas eve and I can't wait to make it again on New Year's Eve. I can't imagine anyone thinking this doesn't have enough flavor.

Great recipe! I added roasted red peppers and garlic as I found that the original recipe lacked some flavour.

I used fresh spinach...not worth the work for the end result, Pecornio Romano (since I prefer the salty tang of that cheese over Parm) and Veganaise (blast from the past to my days of vegetarianism and I just cant get rid of this particular ingredient...like the flavour better than Mayonnaise). Delightful and worthy for any occasion! My husband loved it, even walked away stating, "okay, I could eat the whole thing but that would ruin dinner". A definite keeper in our recipe file.

I've made this dish often and have received many compliments. Oddly enough, my family prefers it unbaked and at room temperature.

I followed much of the recipe, however, I did substitute a light mayonnaise and a reduced fat sour cream. My palate just does not perceive a great difference in the taste between the full fat and reduced fat. It came out just lovely. I served it at my NYE party. I also made fresh chips to go with it. I read one review where cream cheese was added. Maybe I will try this next time, or make two and have my guests compare??? Try this recipe, I believe you will love it and so will your guests.

Altought I am not much of an artichoke lover, husband and several other friends have engulfed this dip with little back tought, leaving nothing but a crumb. I do add some bread crumbles on mine, to toast. deliciousness !

I don't like mayo so I substituted that with cream cheese. Kept everything else the same and it was absolutely delicious. I may reduce the sour cream a bit next time and add a bit more cream cheese just for texture purposes.

I approached this recipe with trepidation since it seemed a bit old-school. But it is definitely an improvement over artichoke dips and spinach dips of yore. It was a huge hit at Christmas, and is incredibly easy to put together. After making it a few times I've found that I prefer it with half as much mayo and sour cream. (I just double all of the other ingredients, and leave those as they are.)

it was easy, quick and delicious. My company adored it and there was not even a teaspoon left.

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