Spinach Artichoke Cheesy Dip
Try this Spinach Artichoke Cheesy Dip recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 5
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup sour cream
- 1/2 cup mayo
- 1/2 cup shredded mozzarella cheese
- 8 oz. (1 pkg) cream cheese softened
- 14 oz. can of artichokes (i used quartered in brine) drained and chopped
- 1 pkg ranch dressing seasoning mix
- 10 oz. frozen spinach thawed and water squeezed out
- Carbohydrate 6.6777990056323 g
- Cholesterol 19.9253666835106 mg
- Fat 11.68825400988 g
- Fiber 0.00618333333333333 g
- Protein 3.40615833621057 g
- Saturated Fat 3.56056633634307 g
- Serving Size 1 1 Serving (52g)
- Sodium 242.812633538586 mg
- Sugar 6.67161567229896 g
- Trans Fat 0.550627000465444 g
- Calories 143 calories
Preheat oven to 400 degrees F.In a medium mixing bowl, mix together cream cheese, mayo and sour cream until smooth. Add Ranch mix, salt, pepper and mix in well.Add artichokes and spinach and stir in well.Spread the dip mixture in an oven-safe dish. Sprinkle with mozzarella cheese.Bake for 10 to 12 minutes OR until the dip bubbles up on the edges and the cheese is melted.Cool to room temperature before serving.If you have leftovers, store in a container with lid in your fridge for up to 2 days.
