Spinach Artichoke Dip

8 servings


10 minutes

active time

30 minutes

total time


8 oz. cream cheese, (well softened)

1/3 cup sour cream

1/3 cup mayonnaise

1 garlic clove, (minced (1 tsp))

1/3 cup (76g) finely shredded parmesan cheese (optional)

2 cups (56g) finely shredded mozzarella cheese

2 tbsp Buffalo sauce

Pepper, (to taste)

1 (14 oz) can quartered artichoke hearts, (can liquid drained, squeeze artichokes to drain excess liquid, chopped)

6-10 oz. frozen chopped spinach, (thawed, squeezed to drain excess liquid)


Preheat oven to 350 degrees. Spray a small (1 quart) baking dish with non-stick cooking spray.

In a mixing bowl stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella, hot sauce, and pepper.

Stir in artichokes and spinach.

Spread mixture evenly into prepared baking dish. Bake in preheated oven until heated through and melty, about 20 minutes - stir after 20 minutes to ensure all cheese is melted and combined. After all cheese melted - broil for a few minutes, checking regularly to brown top.

Serve warm with tortilla chips, crackers or toasted baguette slices


Serving Size



242 kcal

Total Fat

20 g

Saturated Fat

9 g

Unsaturated Fat


Trans Fat



49 mg


440 mg

Total Carbohydrate

6 g

Dietary Fiber

2 g

Total Sugars

1 g


8 g

8 servings


10 minutes

active time

30 minutes

total time
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