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Quick And Cheesy Spinach Artichoke Dip

Quick and Cheesy Spinach Artichoke Dip

Yields 3 cups

  • 1 cup California sour cream
  • 4 ounces (1/4 lb) California cream cheese, softened
  • 1 can (14 ounces) artichokes in water, drained
  • 1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry (about 1 cup spinach after water is removed)
  • 1 tablespoon lemon juice
  • 2 cloves garlic, crushed


California has been producing cheese for as long as it has been making wine - more than 200 years. Today, California has more than 50 cow's milk cheesemakers who produce 250 varieties and styles of cheese that are increasingly available in grocery stores, specialty markets and cheese shops nationally. Many of these cheeses have won awards in recent years, both in the United States and abroad.

California Cheesemaking Glossary

Prepared by the California Milk Advisory Board

Acidity – In cheese, a tart flavor caused by lactic acid. The byproduct of lactose fermentation, lactic acid also helps preserve cheese. All cheeses are tart, each in their own way, except for some fresh, unripened Hispanic-style cheeses.

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