Spinach & Artichoke Dip

14 20 245
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 8
Spinach & Artichoke Dip
Health Highlights


2 bag(s) Spinach
2 tbsp Butter, unsalted
1/2 medium Yellow onion (chopped)
2 clove(s) Garlic (minced)
2 tbsp All-purpose white flour
1 cup Heavy cream, 38% M.F.
1 cup Partly skimmed milk, 2% M.F.
1/4 cup White wine, dry (optional)
1/2 cup Parmesan cheese, grated
1/2 tsp Worcestershire sauce
1/2 cup Artichoke heart, raw (chopped)
1/4 cup Sour cream, light
1/2 cup, shredded Cheddar cheese
1 pinch Salt and pepper (to taste)


In a large stockpot of boiling water, add spinach and cook until bright green, approximately one minute. Drain and squeeze out excess water. Coarsely chop and set aside.

In a straight-sided sauté pan or sauce pot, melt butter over medium heat. Sauté onions until soft and tender, then add garlic and cook for another minute. Add flour and cook for another minute, until no flour is visible. Pour in cream, milk, wine and, stirring constantly, cook until thickened. Remove from heat and stir in Parmesan and Worcestershire sauce. Season with salt and pepper.

Meanwhile, mix together spinach, artichokes, and sour cream. Pour warm cream mixture over spinach, add white cheddar, and combine thoroughly. Season again, to taste.

Serve warm with tortilla chips, pitas, or crudité and sides of salsa and sour cream. To reheat, warm in a saucepan over medium low heat.

Nutrition Facts

Per Portion

Calories 245
Calories from fat 175
Calories from saturated fat 105
Total Fat 19.4 g
Saturated Fat 11.7 g
Trans Fat 0.2 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 5.2 g
Cholesterol 65 mg
Sodium 285 mg
Potassium 548 mg
Total Carbohydrate 9.0 g
Dietary Fiber 1.9 g
Sugars 2.5 g
Protein 8.2 g

Dietary servings

Per Portion

Milk 0.1
Milk Alternative 0.4
Vegetables 2.3

Energy sources