Spinach & Artichoke Dip

Spinach & Artichoke Dip
Photo by Scott Phillips


  • 10-oz. package frozen leaf spinach, thawed, squeezed dry, and chopped
  • 6 oz. can artichoke hearts, thinly sliced and patted dry
  • Kosher salt and freshly ground black pepper
  • ¾ cup mayonnaise
  • ¾ cup sour cream
  • 1 cup freshly grated Parmigiano-Reggiano

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...

View full recipe at Fine Cooking


Variations on Spinach & Artichoke Dip

  • Spinach-and-Artichoke Dip
    • 1 (13.5-ounce) package baked tortilla chips (about 16 cups)
    • 1 (8-ounce) block fat-free cream cheese, softened
    • +37 other ingredients

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