Luscious Spinach Artichoke Dip

SUBMITTED BY: Youri PHOTO BY: 35mmMaggie

"This is a rich, delicious dip that can be served with tortilla chips or slices of toasted French bread. It can be easily substituted with fat-free ingredients for all of you health freaks out there! It's an absolute hit at all parties. Here are a few suggested garnishes: shredded Monterey Jack cheese, chopped red bell peppers, parsley, sliced mushrooms, or bread crumbs."

PREP TIME	10 Min
COOK TIME	25 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 3 cups

USMETRIC

About scaling and conversions

INGREDIENTS

1 (14 ounce) can artichoke hearts, drained and chopped
1/2 (10 ounce) package frozen chopped spinach, thawed
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup cream cheese
1/4 cup grated Romano cheese
1/4 teaspoon minced garlic

READ REVIEWS (419)

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).
In a small baking dish, mix together artichoke hearts, spinach, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic. Cover dish.
Bake until heated through and bubbly, about 25 minutes.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jun. 10, 2006 by Sara

This dip is always gone when I make it! I do change a few things though. You MUST drain and rinse the artichoke hearts,it gets rid of that slightly odd flavor. I also use the whole block of cream cheese. Instead of romano cheese I use about a cup of mozzarella and about half a cup of grated parm. cheese on top. I love garlic so i usually add about a teaspoon of minced garlic. Throw the artichokes, cream cheese and spinach in the blender to make it less lumpy. I serve this with chips or with carrot and celery sticks. Enjoy!

14 users found this review helpful

Reviewed on Nov. 10, 2003 by VHAFT99

I will be honest, I haven't made this *exact* recipe but I make one that's very close so I thought I'd share my suggestions. I use equal parts mayo (light is fine) and sour cream, no cream cheese. Also, a little fresh lemon juice and some extra garlic help give it some flavor. And finally...I think for any restaurant-quality spinach artichoke dip, monterrey jack cheese is a MUST! I use about 1 cup - half mixed into the dip and the other half baked on top (cover with foil while baking to prevent rubbery cheese). Oh, and I always serve with blue corn tortilla chips and a side of salsa and sour cream. All in all, this is a great and easy recipe to have on hand!

13 users found this review helpful

Reviewed on Jul. 5, 2006 by fluffybomb

I made this two nights ago and it was AWESOME!!! I did tweak it a bit: I used 1 cup sour cream, 1 whole package cream cheese, 1/2 cup Romano cheese and 1 full tsp. garlic. It was very creamy this way, just the way I like it. My bro and his GF gobbled it up. They said it was just like eating it at a restaurant.

12 users found this review helpful

MORE MEMBER REVIEWS