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Recipe

Spinach & Artichoke Dip

Featured in our 2019 Christmas Guide
Scott Phillips

Servings: eight.

 

Ingredients

  • 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

Nutritional Information

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

Preparation

  • 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.

Reviews

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Reviews (20 reviews)

  • User avater
    thebusychef | 11/10/2019

    Easy, breezy and delicious.

  • user-3164399 | 05/29/2017

    LOVE this recipe. Fresh garden spinach works very well.

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