Spinach-Artichoke Dip

Spinach-Artichoke Dip

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"Make this classic dip yourself--it's a guaranteed pleaser!"
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servings 431 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 431 kcal
  • 22%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 48.1g
  • 16%
  • Protein:
  • 27.3 g
  • 55%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 1182 mg
  • 47%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. In microwaveable bowl, defrost the spinach in the microwave for 6 to 8 minutes. Drain the spinach in a kitchen towel and wring dry. Tear the spinach into small pieces and set aside.
  2. In a medium skillet, melt the butter over medium heat. Add the garlic and onion and cook until tender, about 5 minutes. Stir in the thyme and lemon peel. Whisk in the flour and cook for 1 minutes. Gradually whisk in the chicken broth and season with salt, pepper and the nutmeg. Increase the heat to high and cook, whisking often, until thickened, 6 to 8 minutes. Stir in the spinach, artichokes and half each of the Parmigiano-Reggiano and the mozzarella. Transfer the mixture to a casserole. Sprinkle the remaining cheese on top.
  3. Preheat the broiler. Broil the dip until bubbly and lightly browned, about 3 minutes. Serve with the bread cubes.



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