Recipe courtesy of Sunny Anderson
Recipe courtesy of Sunny Anderson
Watch how to make this recipe.
Sunny's Spicy 5-Ingredient Spinach Artichoke Dip
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- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 292
- Total Fat
- 20 g
- Saturated Fat
- 8 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 9 g
- Cholesterol
- 36 mg
- Sodium
- 361 mg
- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 292
- Total Fat
- 20 g
- Saturated Fat
- 8 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 9 g
- Cholesterol
- 36 mg
- Sodium
- 361 mg
Ingredients
Directions
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7m
Easy
CLASS
- Preheat the oven to 375 degrees F.
- Place a strainer over a medium bowl and drain the liquid from the artichoke jar into the bowl. Reserve the liquid and set aside the artichokes.
- Add 3 tablespoons liquid from the artichoke jar to a large saute pan over medium heat along with a pinch of salt and a few grinds of pepper. Add the baby spinach in handfuls and stir until all the spinach is wilted, then cook for a few minutes, allowing the liquid to evaporate a bit. Meanwhile, chop the artichoke hearts and add them to a large bowl.
- Once the spinach is completely wilted down, add it to the chopped artichokes. Stir in the chive cream cheese, sour cream, 8 ounces pepper jack cheese and a pinch of black pepper and mix thoroughly with a rubber spatula or wooden spoon.
- Transfer the spinach mixture to an 8-inch square baking dish and smooth off the top. Top the dip with the remaining 4 ounces pepper jack cheese. Place on a sheet tray to catch any drips, and bake until the edges are bubbly and the top is golden, about 25 minutes. (If desired, broil for 2 to 3 minutes to brown the top further.) Serve with the tortilla chips.
