Need a perfect appetizer for a large crowd? Nothing beats a big bowl of creamy spinach and artichoke dip. Especially at a party or sports game night! It's always a hit and is always the first thing to disappear.
This recipe is full of spinach and artichokes and is surrounded in a creamy sauce. Made with garlic and several types of cheese, this dish can easily be made on the stove top or be thrown in the crockpot if you want to set it and forget it.
This recipe can be made low-calorie by replacing the sour cream and cream cheese with lower fat versions and omitting the mayonnaise (just replace with more sour cream). If you want to up the health factor, you can also add in chopped, frozen kale along with the frozen spinach.
Either way you serve it, healthy or decadent, it is sure to be the center of your party!
- 1 teaspoon of olive oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 (10-ounce) package frozen spinach (partially thawed; it's ok if it's still frozen)
- 14 ounces of frozen artichokes (partially thawed and roughly chopped; can use canned artichokes)
- 1 (8-ounce) package cream cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup cheddar cheese
- 1 cup parmesan cheese (grated)
- 1/2 cup Panko bread crumbs
- Salt and pepper (to taste)
- Preheat the oven to 350 F.
- Heat the olive oil in a medium-sized pot on medium heat. Add the diced onion and minced garlic and turn the heat to low. Sauté until the onions are softened and fragrant, about 5 to 10 minutes.
- Add the spinach and artichokes to the pot and stir until they are warmed through. Be careful not to overcook so that the spinach does not lose its beautiful green color.
- Add the cream cheese, sour cream and mayonnaise. Stir until the they are completely incorporated into the spinach and artichokes.
- Gently fold in the cheddar cheese and 3/4 cup of the parmesan cheese and season with salt and pepper to taste.
- Add the spinach and artichoke dip to a greased casserole dish. Toss the Panko with the remaining parmesan cheese and sprinkle evenly over the top of the dip. At this point you can refrigerate the dip if you are making it ahead of time.
- When you are ready to bake it, place the dip in the oven and bake for about 20 minutes, or until hot and bubbly. The bake time will be longer if you had previously refrigerated the dip.
- Serve with toasted baguette slices or tortilla chips!
|Nutritional Guidelines (per serving)|
|Total Fat||20 g|
|Saturated Fat||9 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||2 g|