Spinach and Artichoke Dip

Mellissa Sevigny


  • 1 Tablespoon  olive oil
  • small onion, diced
  • cloves garlic, minced
  • 1/4 Cup  white wine
  • 1 Tablespoon  minced parsley
  • One  10-ounce package chopped spinach, thawed and squeezed dry
  • 1/2 Cup  cream cheese, softened
  • 1/2 Cup  sour cream
  • 2 Cups  shredded Cheddar cheese
  • 1 Tablespoon  freshly squeezed lemon juice
  •   Kosher salt and black pepper, to taste
  •   Tortilla chips or pita chips, for serving
  • One  12-ounce jar artichoke hearts, drained and roughly chopped

Spinach and artichoke is one of our go-to favorites, and we think it'll become one of yours, too, once you see our recipe. Just a few simple touches to the original recipe makes a cheesy, unforgetable mess to dip your chip into. 


Preheat the oven to 400 degrees.

In a medium-sized sauté pan, heat the olive oil to medium-high. Saute the onion and garlic until the onion is translucent, about 5 minutes. Add the white wine and simmer until mostly evaporated. Stir in the parsley last and remove from heat.

Stir the spinach, artichokes, cream cheese, sour cream, lemon juice, and Cheddar into the sauté pan with the sautéed onion. Season with salt and pepper to taste and place in a greased baking dish. Bake until the top is golden brown and the dip is bubbling, about 15 minutes. 


Special thanks to Mellissa Sevigny of I Breathe I'm Hungry for helping us test this recipe. 


Calories per serving:

503 calories

Dietary restrictions:

Low Carb Sugar Conscious, Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free

Daily value:



  • Fat 243g 373%
  • Carbs 71g 24%
  • Saturated 132g 662%
  • Fiber 26g 105%
  • Trans 6g
  • Sugars 17g
  • Monounsaturated 67g
  • Polyunsaturated 12g
  • Protein 147g 294%
  • Cholesterol 685mg 228%
  • Sodium 4,172mg 174%
  • Calcium 4,002mg 400%
  • Magnesium 597mg 149%
  • Potassium 3,726mg 106%
  • Iron 14mg 79%
  • Zinc 21mg 141%
  • Phosphorus 3,048mg 435%
  • Vitamin A 3,259µg 362%
  • Vitamin C 138mg 230%
  • Thiamin (B1) 1mg 48%
  • Riboflavin (B2) 3mg 192%
  • Niacin (B3) 6mg 32%
  • Vitamin B6 1mg 74%
  • Folic Acid (B9) 951µg 238%
  • Vitamin B12 5µg 82%
  • Vitamin D 4µg 1%
  • Vitamin E 13mg 65%
  • Vitamin K 1,510µg 1,888%
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