Spinach Artichoke Dip

Written By Alisha .

Ready in 20 minutes

Serves 6 people

325 calories 

Variations:

Add cut-up spinach to the artichoke hearts

Use Greek Yogurt instead of sour cream and use low-fat cream cheese

Add or substitute shredded mozzarella for the parm

Ingredients

  • 8 oz can artichoke hearts (not marinated), drained and chopped into the size pieces you like to eat in dip

  • ½ cup sour cream

  • ½ mayonnaise

  • 8 oz cream cheese, softened

  • 1 ¼ cups parmesan cheese

  • 1 clove garlic, minced or measure with your heart

  • Dried dill weed, however much you like

Directions

  1. Preheat oven to 350 degrees

  2. In a mixing bowl, add sour cream, mayo, cream cheese, garlic and JUST 1 CUP of parmesan cheese. You’re going to need the rest of the parm for the top. 

  3. Stir in those artichoke hearts that you cut up and a little bit of the dill weed.

  4. Place in a GREASED baking dish.  Anything like an 8 x 8 square or a pie plate or if you have a cute ceramic baker will work.

  5. Sprinkle remaining parm on top.  Add a little dill weed if you like that much.

  6. Bake for 20 minutes in a preheated oven or until hot and bubbly.  Serve warm with bread rounds, pita, veggies, or whatever  you like. 

Alisha .