Spinach and Artichoke Dip

Name: Spinach and Artichoke Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 cups
Ingredients: 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry; 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped; 1 cup sour cream; 1 cup mayonnaise; 1 package (1.7 ounces) vegetable soup mix; 1/2 cup plus 2 tablespoons grated Parmesan cheese, divided; 1/2 cup shredded cheddar cheese; Assorted crackers

Total Time Prep: 15 min. Bake: 30 min.

Yield 4 cups

Test Kitchen Approved

This is the perfect dip to serve to guest at your next get-together. It tastes delicious on either tortilla chips or bread. —Naomi Judd, Nashville, Tennessee

Ingredients

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup sour cream
1 cup mayonnaise
1 package (1.7 ounces) vegetable soup mix
1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
1/2 cup shredded cheddar cheese
Assorted crackers

Directions

In a large bowl, combine the spinach, artichokes, sour cream, mayonnaise, soup mix and 1/2 cup Parmesan cheese. Transfer to a 1-1/2-qt. baking dish. Sprinkle with cheddar cheese and remaining Parmesan cheese.
Bake, uncovered, at 350° for 30-35 minutes or until cheese is melted. Serve warm with crackers.

Nutrition Facts

1/4 cup: 182 calories, 16g fat (5g saturated fat), 22mg cholesterol, 419mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 4g protein.

This is the perfect dip to serve to guest at your next get-together. It tastes delicious on either tortilla chips or bread. —Naomi Judd, Nashville, Tennessee

Recipe Creator