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Hot Spinach Artichoke Dip

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Hot Spinach Artichoke Dip

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  • Makes: 60 servings
  • Yield: About 8 cups
  • Prep 40 mins
  • Bake 35 mins

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This creamy appetizer dip is made with three types of cheese. Bake it in a casserole dish, then tote the dish to a party along with a bag of pita chips.

Ingredients

  • 1 8 - ounce package cream cheese, softened
  • 1 8 - ounce carton sour cream
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 3/4 cup grated Parmesan or Romano cheese
  • 3/4 cup shredded pepper jack cheese
  • 3/4 cup shredded Swiss cheese
  • 1 10 - ounce package fresh baby spinach leaves, finely chopped*
  • 2 14 - ounce can artichoke hearts, well-drained and chopped
  • 1/2 cup chopped red sweet pepper
  • 1/4 cup grated Parmesan or Romano cheese
  • Toasted Pita Chips (recipe follows) or thinly sliced French bread and/or assorted crackers

Directions

  1. In a large mixing bowl, beat cream cheese, sour cream, garlic powder and pepper with an electric mixer until combined. Add 3/4 cup of the Parmesan, the pepper jack and Swiss cheeses. Beat until combined. Stir in chopped spinach, artichoke hearts and sweet pepper. Transfer mixture to a 2-quart oval or an 11x7x1-1/2-inch baking dish. Sprinkle with 1/4 cup Parmesan cheese.
  2. Bake, uncovered, in a 350 degrees oven about 35 minutes or until heated through. Serve warm with Toasted Pita Chips.

Tip

  • * If you like, chop the spinach in a food processor in small batches.

Toasted Pita Chips

Ingredients

  • 4 - 5 large pita bread rounds

Directions

  1. Preheat oven to 350 degrees . Split the pita bread rounds in half horizontally. Using a sharp knife, cut each pita half into 6 wedges. Arrange wedges in a single layer on ungreased baking sheets. Coat pita wedges with nonstick cooking spray. Sprinkle lightly with paprika. Bake for 12 to 15 minutes or until wedges are crisp and golden brown. Makes 48 to 60 chips.

Nutrition Facts

(Hot Spinach Artichoke Dip)

Servings Per Recipe 60, carb. (g) 4, sodium (mg) 116, Fat, total (g) 3, calcium (mg) 61, vit. C (mg) 4, iron (mg) 1, vit. A (IU) 583, cal. (kcal) 56, pro. (g) 2, fiber (g) 1, sat. fat (g) 2, chol. (mg) 10

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