Spinach and Artichoke Dip
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, warm dip combining spinach, artichokes, and a blend of three cheeses baked until bubbly and golden. It's rich, cheesy, and packed with vegetables. Serve hot with tortilla chips, bread, or crackers as a party appetizer or casual snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup shredded mozzarella cheese (see notes)
- 1 cup shredded Gruyere cheese (or more mozzarella)
- ½ cup grated parmesan cheese (divided)
- 2 tablespoons butter
- 3 cloves garlic (minced)
- ½ cup chicken broth
- ½ chicken bouillon cube
- 1 teaspoon Dijon mustard
- 8 oz. cream cheese (softened and cubed)
- ½ cup sour cream
- ½ cup mayo (or more sour cream)
- 1 (14 .5 oz.) jar artichoke hearts (drained and roughly chopped)
- 5 oz. fresh spinach (roughly chopped. Or 10 oz. frozen. See notes)
- 1-2 teaspoons lemon juice (I use 2 tsp.)
- Toasted Pita Bread, Naan Bread, Baguettes, Crackers, Vegetables
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 815mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 265mg
- Calcium
- 402mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 815MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.