Try this Spinach and artichoke dip recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 350 degrees F.
In a large bowl, combine the spinach, chopped artichokes, spinach,1¼ cups of Monterey Jack cheese, 1¼ cups of Parmesan cheese, cream cheese, mayonnaise, sour cream, milk, heavy cream, garlic, red pepper flakes, salt and pepper, and stir well to combine.
Spoon the mixture into a 1½-quart baking dish. Sprinkle the remaining ¼ cup Monterey Jack and ¼ cup Parmesan cheeses on top. Bake for 25 to 35 minutes, or until browned and bubbly. Serve warm with tortilla or pita chips, crackers, vegetables, or in a bread bowl. Leftovers can be stored in the refrigerator, covered, for up to 4 days.
RECIPE NOTES:
The dip can be assembled a day in advance, covered and refrigerated. Bring to room temperature before baking.
You can double the recipe and bake in a 9x13-inch dish or other 3-quart baking dish.
To make in a slow cooker, assemble exactly as directed above, cook on low for 2 hours, then stir together and serve.
You can replace the mayonnaise and sour cream with Greek yogurt.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (625g) | ||
Recipe Makes: 1 | ||
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Calories: 737 | ||
Calories from Fat: 489 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.3g | 72 % | |
Saturated Fat 32.5g | 162 % | |
Monounsaturated Fat 14.9g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 151.4mg | 47 % | |
Sodium 1825.1mg | 63 % | |
Potassium 1030.2mg | 27 % | |
Total Carbohydrate 15.8g | 5 % | |
Dietary Fiber 11g | 44 % | |
Sugars, other 4.8g | ||
Protein 53.2g | 76 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 737
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