Four-Cheese Spinach-Artichoke Dip for Eight

Ingredients and Weight:

• 1 (12-ounce) package frozen spinach, thawed and drained
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 1 (10-ounce) can diced tomatoes with green chilies, undrained
• 1/2 cup chopped green onions
• 8 ounces cream cheese, softened
• 8 ounces sharp cheddar cheese, shredded
• 8 ounces Monterey Jack cheese, shredded
• 8 ounces mozzarella cheese, shredded
• 1/2 cup sour cream
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup grated Parmesan cheese, for garnish

Preparation Time:

15 minutes

Cooking Time:

25 minutes

Difficulty Level:

2/5 (easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine all ingredients except Parmesan cheese. Mix well.
3. Pour mixture into a 13x9 inch baking dish.
4. Bake for 25 minutes, or until heated through and bubbly.
5. Sprinkle with Parmesan cheese and serve immediately.

Nutritional Information:

Per serving (1/8 of recipe):

• Calories: 420
• Fat: 25g
• Saturated Fat: 12g
• Carbohydrates: 25g
• Protein: 20g

Dish Characteristics:

• Creamy and cheesy
• Savory and flavorful
• Perfect for dipping with chips, crackers, or vegetables

User Comments:

• "This dip was a huge hit at my party! It was so easy to make and everyone loved it." - Mary S.
• "I love that this dip is made with four different cheeses. It gives it such a rich and complex flavor." - John H.
• "This is my go-to recipe for spinach-artichoke dip. It's always a crowd-pleaser." - Sarah W.

Special Precautions and Tips:

• If you are using fresh spinach instead of frozen, be sure to wash and chop it thoroughly.
• If you are not a fan of green chilies, you can omit them from the recipe.
• To make a gluten-free version of this dip, use gluten-free flour.
• To make this dip ahead of time, simply prepare it as directed and refrigerate for up to 3 days. When ready to serve, bake for 20-25 minutes, or until heated through.