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Baked Spinach Artichoke Dip

SUBMITTED BY: Kathy Berliner

"This is a favorite at family get togethers. It's always gone in a flash! Serve with tortilla chips or petite sourdough French bread slices."
PREP TIME  5 Min
COOK TIME  20 Min
READY IN  25 Min
SERVINGS & SCALING
Original recipe yield: 4 cups
    
About  scaling  and  conversions

INGREDIENTS

  • 1 (10 ounce) package frozen chopped spinach, thawed
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 teaspoon ground white pepper
  • 1 teaspoon lemon juice
  • 1/4 cup grated Parmesan cheese

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, combine spinach, artichoke hearts, 1/2 cup Parmesan cheese, mozzarella cheese, white pepper, and lemon juice. Mix well, and spoon mixture into a 1 quart baking dish. Top with remaining 1/4 cup parmesan cheese.
  3. Bake for 15 to 20 minutes, or until hot and bubbly.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by CSANDST1
This dip was ok. I didn't love it. I'm not a big fan of spinach and I felt the flavor of the spinach came through too much. My family seemed to enjoy it. I used rye bread toast rounds as a "dipper." I don't think I'll make this again.

13 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 4, 2003 by JMILAN73
I loved this recipe, though I took other's advice and added 3/4 block of fat free cream cheese, two cloves of garlic, and a bit of colby jack shredded cheese. All of that made it a little richer, creamier, not so dry, and more flavorful. It was an absolute hit, and great rewarmed the next day for dinner (what little was left). The only thing..it took nearly twice as long to bake as the original recipe states.

9 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 25, 2005 by CookinGheri
I did this dip for Thanksgiving, and it was a hit! However, after reading the reviews, I went ahead and made some changes in order to make sure the dip came out perfect. I doubled all the ingredients, except for the Parm cheese topping. I added 1 C. Mayo, and 1 C. Sour Cream, blended them all well. Cover and bake 350F for 30 minutes. I removed the cover and let it bake an additional 15 minutes. I made up a bread bowl by using a pumpernickel bread, cut the top, hollow out the inside. Scoop the dip into the bowl, and I served with Crackers and nacho chips. The consistency was just right. It was a hit at the party, I'm asked to make it again for Christmas.

6 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 32

Amount Per Serving

Calories: 29

  • Total Fat: 1.5g
  • Cholesterol: 5mg
  • Sodium: 138mg
  • Total Carbs: 1.9g
  •     Dietary Fiber: 0.7g
  • Protein: 2.4g

VIEW DETAILED NUTRITION

About: Nutrition Info

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