Spinach Artichoke Cheesy Dip Recipe Card
Try this Spinach Artichoke Cheesy Dip Recipe Card 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 black pepper
- 1/2 cup sour cream
- 8 oz. cream cheese softened
- 1/2 cup mayo
- 1/2 cup shredded mozzarella cheese
- 14 oz. can of artichokes (i used quartered in brine) drained and chopped
- 1 pkg ranch dressing seasoning mix
- 2/4 teaspoon salt
- 10 oz. frozen spinach thawed and water squeezed out
- Carbohydrate 6.67995933896563 g
- Cholesterol 19.9253666835106 mg
- Fat 11.6883626765467 g
- Fiber 0.00706666666666667 g
- Protein 3.40652333621057 g
- Saturated Fat 3.56059900300973 g
- Serving Size 1 1 to 6 (52g)
- Sodium 242.814100205253 mg
- Sugar 6.67289267229896 g
- Trans Fat 0.550631667132108 g
- Calories 143 calories
Preheat oven to 400 degrees F.In a medium mixing bowl, mix together cream cheese, sour cream and mayo until smooth. Add Ranch, salt and pepper and mix well.Add artichokes and spinach and mix well.Spread the mixture in an oven-safe dish. Sprinkle mozzarella cheese on top.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 air-tight container for up to 2 days.
