Spinach and Artichoke Dip

Spinach and Artichoke Dip
Staff Writer

Mellissa Sevigny

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. 

Notes

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

Ingredients

  • 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

Directions

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. 

Nutritional Facts

Total Fat
25g
36%
Sugar
10g
11%
Saturated Fat
8g
33%
Cholesterol
22mg
7%
Carbohydrate, by difference
41g
32%
Protein
6g
13%
Vitamin A, RAE
71µg
10%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
43µg
48%
Calcium, Ca
141mg
14%
Choline, total
6mg
1%
Fiber, total dietary
1g
4%
Fluoride, F
18µg
1%
Folate, total
75µg
19%
Iron, Fe
2mg
11%
Magnesium, Mg
13mg
4%
Niacin
2mg
14%
Phosphorus, P
151mg
22%
Selenium, Se
2µg
4%
Sodium, Na
626mg
42%
Water
38g
1%

Spinach Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Spinach Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.