Snacks · Dips & spreads

Spinach artichoke dip

Name: Spinach artichoke dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Ingredients: 2 cans cooked artichokes, drained, chopped; 6 big handfuls baby spinach, wilted and squeezed dry; 1 block cream cheese, softened; 1/2 cup sour cream; 1/4 cup mayonnaise; 1 cup mozzarella cheese, shredded; 1/2 cup grated parmesan; 3 cloves garlic, minced; 1/4 tsp salt; 1/2 tsp black pepper

The party dip that empties first at every gathering: spinach and artichokes bound in three cheeses and baked until bubbling. Serve it knowing exactly what it is.

Time: 40 min (15 prep + 25 cook)
Servings: 8
Per serving: 276 kcal
Protein: 9 g

Both directions are legitimate — the score measures fullness per calorie, not virtue. Every version is the same dish, rebalanced.

Ingredients

2 cans cooked artichokes, drained, chopped400 g
6 big handfuls baby spinach, wilted and squeezed dry200 g
1 block cream cheese, softened225 g
1/2 cup sour cream120 g
1/4 cup mayonnaise60 g
1 cup mozzarella cheese, shredded100 g
1/2 cup grated parmesan50 g
3 cloves garlic, minced10 g
1/4 tsp salt2 g
1/2 tsp black pepper1 g

Every ingredient links to its food page — same data, same score, same formula.

Steps

Wilt the spinach in a dry pan, cool, and squeeze it hard in a towel — water is the enemy of every baked dip.
Beat the cream cheese, sour cream and mayo smooth, then fold in the artichokes, spinach, garlic, half the mozzarella and all the parmesan.
Spread in a baking dish, top with the rest of the mozzarella.
Bake at 190°C for 20–25 minutes until brown-edged and bubbling. Rest 5 minutes; it thickens as it settles.

What should I serve it with?

What you drag through it decides the plate: cut vegetables and it stays a vegetable dish in spirit; tortilla chips and it doesn't. Both are allowed. The score is just information.

Why this score

easy to overeat

Dense calories with little protein, volume or fiber to fill you up.

Three routes to fullness — one is enough

13% of kcal

67% water

12 g/Mcal

What pulls it down

How scores work

Computed on the finished dish, not an average of the parts: 2205 kcal goes into the pot, 1168 g of ingredients comes out as ~1050 g of food → 210 kcal per 100 g. Cooking moves water, and energy density is the score's biggest lever — so we show the math. Full formula here.

Per

Calories: 210
Protein: (13%); 7 g
Fat: (72%); 17 g
Carbohydrates: (15%); 8 g
of which sugar: 1 g
Fiber: 3 g
Sodium: 389 mg

Percentages are the share of calories from each macronutrient.

Computed from the ingredients' USDA data — nothing typed by hand. Every number is traceable, every score recomputable.

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Photo: AI-generated. Nutrition and score are computed from the ingredients with the published formula — this recipe hasn't been kitchen-tested by us yet.