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Spinach and Artichoke Dip Recipe


  • 16 oz Light Sour Cream
  • 3 oz Parmesan cheese
  • 14 oz Can Artichoke Hearts — Drain, rinse, chop
  • 10 oz Pk chopped spinach — thaw, Drain well
  • 6 oz Monterey jack cheese – Shred


  1. Combine sour cream and 2 oz of parmesan cheese (reserve other ounce for topping later) in a 2qt casserole dish. Stir in spinach and artichokes. Mix well. Cover top with monterey jack and other ounce of parmesan cheese.
  2. Bake for 15 minutes at 400~ and then broil for about 5 minutes or until cheese is golden brown. Serve with tortilla chips and side dishes of sour cream and your favorite salsa. This makes about 4 times what you are served at a restaurant so you may want to adjust the ingredients.

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