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famous spinach artichoke dip

serves 8-10 as an appetizer 
For a low carb appetizer, serve with parmesan cheese crisps & celery sticks. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: dips sauces and dressings
Servings: 3 cups
Calories: 224kcal
Author: Heather Serody

Ingredients

  • 2 large cloves of garlic chopped
  • 2 Tbs. Extra Virgin Olive Oil
  • 12 oz. fresh baby spinach roughly chopped (= about 2 bags) 
  • 1/2 tsp. sea salt
  • 1/4 tsp. dried red chili flakes or red pepper flakes optional, but does not make dip spicy
  • 5-10 turns of freshly ground black pepper
  • 1/8 tsp. ground nutmeg
  • 1 - 12 oz. jar of artichoke hearts drained & coarsely chopped. (I prefer grilled artichokes in oil for the best flavor)
  • 1 brick of full-fat cream cheese 8 oz., cut into cubes
  • 1/2 C organic shredded mozzarella cheese
  • 1/2 C full-fat sour cream
  • 1/4 C grated parmesan cheese
  • Optional: serve with parmesan cheese crisps & cut up bell pepper strips & celery sticks) 

Instructions

  • Turn on broiler to medium setting and set oven rack to the top 1/3 setting.
  • Heat a large frypan over medium-low heat and add olive oil & garlic and sauté for a minute or so, stirring so that the garlic does not brown. 
  • Add chopped spinach, salt & chili pepper and cook until the spinach is wilted, tossing lightly with tongs.
  • Turn the heat up to medium & add drained artichoke hearts, cooking for another 2-3 minutes, stirring occasionally. 
  • Add cream cheese, mozzarella, & sour cream and continue to cook until the cheeses melt and everything starts bubbling. 
  • Transfer dip to an ovenproof dish and place under the broiler for about 5 minutes, or until the top browns. Eat hot from the oven or room temperature. 

Notes

This recipe was adapted from this one from The New York Times

Nutrition

Serving: 1/3 C | Calories: 224kcal | Carbohydrates: 6g | Protein: 11g | Fat: 18g | Fiber: 3g