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. 

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. 

Nutrition

Calories per serving:

217 kcal

Daily value:

11%

Servings:

6
  • Carbohydrate, by difference 10 g
  • Protein 11 g
  • Total lipid (fat) 14 g
  • Vitamin A, IU 930 IU
  • Vitamin A, RAE 214 µg
  • Vitamin B-12 1 µg
  • Vitamin C, total ascorbic acid 4 mg
  • Vitamin D 11 IU
  • Vitamin K (phylloquinone) 42 µg
  • Alcohol, ethyl 1 g
  • Apigenin 5 mg
  • Ash 4 g
  • Calcium, Ca 402 mg
  • Carotene, beta 154 µg
  • Cholesterol 50 mg
  • Choline, total 36 mg
  • Cryptoxanthin, beta 2 µg
  • Fatty acids, total monounsaturated 4 g
  • Fatty acids, total polyunsaturated 1 g
  • Fatty acids, total saturated 9 g
  • Fluoride, F 1 µg
  • Folate, DFE 6 µg
  • Folate, food 6 µg
  • Folate, total 7 µg
  • Iron, Fe 1 mg
  • Lactose 1 g
  • Lutein + zeaxanthin 147 µg
  • Magnesium, Mg 22 mg
  • Pantothenic acid 1 mg
  • Phosphorus, P 654 mg
  • Potassium, K 226 mg
  • Retinol 202 µg
  • Selenium, Se 12 µg
  • Sodium, Na 845 mg
  • Sugars, total 6 g
  • Water 75 g
  • Zinc, Zn 1 mg
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