Spinach and Artichoke Dip

Spinach and Artichoke Dip
Staff Writer
artichoke dip
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. 

6
Servings
234
Calories Per Serving
Deliver Ingredients

Notes

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

Ingredients

  • 1 Tablespoon olive oil
  • 1 small onion, diced
  • 2 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
17g
24%
Sugar
6g
7%
Saturated Fat
11g
46%
Cholesterol
52mg
17%
Carbohydrate, by difference
9g
7%
Protein
11g
24%
Vitamin A, RAE
204µg
29%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
400mg
40%
Choline, total
38mg
9%
Fluoride, F
17µg
1%
Folate, total
3µg
1%
Magnesium, Mg
22mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
657mg
94%
Selenium, Se
12µg
22%
Sodium, Na
852mg
57%
Water
74g
3%
Zinc, Zn
1mg
13%

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.