Preheat oven to 350 degreees. Beat together cream cheese, sour cream, mayonnaise and garlic in a large bowl with an electric mixer on medium for 1 to 2 minutes or until smooth and well combined.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Always a crowd pleaser! Serve this loaded spinach-and-artichokes dip at small or large gatherings. If you have leftovers, just cover and refrigerate for up to 2 days and reheat it in the microwave.
Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (8-oz.) pkg. Hy-Vee cream cheese, softened | ||
| ¼ c. Hy-Vee sour cream | ||
| ¼ c. Hy-Vee mayonnaise | ||
| 1 clove garlic, minced | ||
| ⅔ c. Soirée shredded Parmesan cheese | ||
| ½ c. Hy-Vee shredded mozzarella cheese | ||
| 1 ½ c. frozen chopped spinach (6 oz.), thawed and liquid squeezed out | ||
| 1 (14-oz.) can Hy-Vee quartered artichoke hearts, well drained and cut crosswise in half | ||
| Coarsely ground Hy-Vee black pepper, to taste | ||
| Fresh artichoke petals, for garnish | ||
| Assorted crackers, for serving | ||
| Assorted vegetable dippers, for serving |
Things To Grab
- Large bowl
- Electric mixer
- Silicone spatula or wooden spoon
- 7½- or 8-in.-round baking dish
Directions
Stir Parmesan and mozzarella cheeses, and spinach into mixture. Fold in artichoke hearts. Season to taste with pepper. Spread mixture into a 7½- or 8-in.-round baking dish.
Bake, uncovered, for 20 to 30 minutes or until hot. Garnish with artichoke petals, if desired. Serve warm with assorted crackers and vegetable dippers.
Nutrition facts
Servings
70 Calories per serving
2 Tbsp.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 15mg
- Sodium: 160mg
- Total Carbohydrates: 2g
- Protein: 3g
Daily Values
0%
Iron 0%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 2%