Recipe courtesy of Geoffrey Zakarian
Hot Spinach Artichoke Dip
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- Level: Easy
- Total: 1 hr 10 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 275
- Total Fat
- 23 g
- Saturated Fat
- 11 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 11 g
- Cholesterol
- 53 mg
- Sodium
- 384 mg
Spinach and artichoke dip is a go-to appetizer for many restaurants and home cooks, and, when made correctly, can be dangerously addicting. This is my favorite version; it is great to make in advance for a party.
- Level: Easy
- Total: 1 hr 10 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 275
- Total Fat
- 23 g
- Saturated Fat
- 11 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 11 g
- Cholesterol
- 53 mg
- Sodium
- 384 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F.
- Add the oil, garlic and red pepper flakes to a small sauté pan and warm over medium-low heat until fragrant. Add the artichokes and cook for 4 minutes to release any excess moisture. Add the spinach and cook, stirring, an additional 2 minutes. Season with salt and pepper. Remove from the heat and set aside.
- In a large bowl, combine the Neufchâtel, Parmesan, crème fraiche, mayonnaise, melted butter, 1/2 cup of the fontina and salt and pepper to taste. Stir the artichoke mixture and parsley into the cheese mixture. Transfer to an 8- or 9-inch square casserole dish and top with the remaining 1/2 cup fontina. Bake until golden and bubbly, 35 to 40 minutes. Top with chives and serve.
