Spinach Artichoke Sun-Dried Tomato Dip
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy spinach, artichoke, and sun-dried tomato dip made with cream cheese, mozzarella, and Greek yogurt. The sun-dried tomatoes add tang and slight sweetness to the rich base. Perfect for holiday parties and gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1/2 tablespoon olive oil
- 1 shallot, (minced)
- 3 cups packed fresh spinach, (roughly chopped)
- 3 cloves garlic, (minced)
- 1 cup freshly grated mozzarella cheese
- 8 oz brick full fat cream cheese, (softened)
- 1/2 cup feta cheese
- 1/2 cup plain Greek yogurt, (or sour cream)
- 14 oz can artichoke hearts, (drained and diced)
- 1/4 cup chopped sun-dried tomatoes
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and black pepper, (to taste)
- Freshly chopped basil, (for garnish)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 439mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 294mg
- Calcium
- 166mg
- Iron
- 0.76mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 439MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.