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Warm Spinach Artichoke Dip
This spinach and artichoke dip is a classic. Once you try it, you’ll see why. Perfect for game-day snacking.
- 1/4 cup onion finely chopped
- 2 tbs unsalted butter
- 1/2 tsp paprika
- 10 oz thawed frozen chopped spinach
- 1 clove garlic finely minced or put through a press
- 14 oz canned artichoke hearts drained and coarsely chopped
- 1 cup heavy cream
- 8 oz cream cheese cubed
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1/4 cup grated Romano OR Parmesan cheese
- 1 cup shredded mozzarella
- 1 tbs fresh lemon juice
Squeeze as much liquid as you can out of the chopped spinach. Set aside.
Melt butter in a large saucepan over medium-high heat. Add the onion and cook until onion just begins to get soft; about 3-5 minutes.
Add the paprika and garlic. Cook until fragrant; about i minute. Reduce heat to medium-low.
Add the spinach, artichokes, cream, cream cheese, salt and pepper. Cook until cream cheese melts, stirring frequently and mixture is slightly reduced.
Fold in the cheeses and stir until mozzarella is melted. Remove from heat and stir in the lemon juice.
Serving: 1g | Calories: 347kcal | Carbohydrates: 7g | Protein: 8g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 93mg | Sodium: 733mg | Potassium: 201mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5735IU | Vitamin C: 13.8mg | Calcium: 207mg | Iron: 1.3mg