Florentine Artichoke Dip

4.7

(1,201)

884 Reviews

25 Photos

This spinach artichoke dip is always a hit with guests at parties and family gatherings. It is always the first thing to go! Serve it with either crackers or breadsticks.

Submitted by Stephanie S

Updated on February 26, 2023

close up view of Florentine Artichoke Dip in a white baking dish

25

Prep Time:

10 mins

Cook Time:

25 mins

Total Time:

35 mins

Servings:

16

Yield:

1 7x11-inch dish

Jump to Nutrition Facts

Ingredients

1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 (14 ounce) can artichoke hearts, drained and chopped
3 cloves garlic, minced
½ cup mayonnaise
2 (8 ounce) packages cream cheese, softened
2 tablespoons lemon juice
1 cup grated Parmesan cheese

Directions

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 7x11-inch baking dish.
In a medium bowl, mix together cream cheese and mayonnaise until smooth. Mix in artichoke hearts, spinach, and Parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish.
Bake covered for 20 minutes. Remove the cover, and let the dish bake uncovered for 5 more minutes or until the surface is lightly browned.

Nutrition Facts (per serving)

194	Calories
17g	Fat
5g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 194
% Daily Value *
Total Fat 17g	22%
Saturated Fat 8g	41%
Cholesterol 39mg	13%
Sodium 380mg	17%
Total Carbohydrate 5g	2%
Dietary Fiber 1g	5%
Total Sugars 0g
Protein 6g	12%
Vitamin C 5mg	6%
Calcium 116mg	9%
Iron 1mg	4%
Potassium 108mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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