Spinach Artichoke Dip

Spinach Artichoke Dip

35 reviews, 4.3 star(s). 91% would make again

Ready in 30 minutes

A creamy hot dip of artichokes, spinach, and parmesan

"I made this for a party, and the dynamic of people was the perfect test for this delicous recipe. From meat lovin' veggie haters, to veggie lovin' meat heaters, this dip was a hit. I placed the recipe as a whole on the table, worried I was going to waste most of it, but it was all gone by the end of the party, with everyone commenting on how it is the best they've ever had, and asking for the recipe. I made no changes, though it took a lot for me not to use fresh garlic. But THANK YOU. :)"


2 cans Artichoke hearts; chopped
10 oz Frozen Chopped Spinach; (one box)
16 oz Reduced Fat Cream Cheese; (two 8oz boxes)
1 cup Parmesan cheese; grated
1 teaspoon Crushed Red Pepper Flakes
1/2 teaspoon Salt
1 teaspoon Garlic powder
1/2 teaspoon Black pepper; ground

Original recipe makes 12



1) Boil the Spinach and Artichoke Hearts in two cus of water in a small saucepan over medium heat until tender, about 10 minutes.

2) Drain in colander.

3) Heat the Cream Cheese in a small bowl in the microwave set on high for 1 minute.

4) Add the Spinach and Artichoke Hearts to the Cream Cheese and stir well.

5) Add the remaining ingredients to the Cream Cheese and combine.

6) Serve hot with crackers, chips, or toasted bread for dipping.

Alert editor   



Calories Per Serving: 120 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Spinach Artichoke Dip All 35 reviews

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Add my review

So good!! I've been making it fir a coupke of years and it's a success guaranteed!!
Carolinasq 2w ago

Best dip for tortilla chips!!
enma1219 1y ago

Needs to be a little creamier, and I went with the suggestion to saute rather than boil the artichokes and spinach (which turned out well). But otherwise excellent, and a big hit at Thanksgiving!
suzanneboyerniccum 2y ago

Instead of boiling sauté artichoke hearts with fresh garlic and a little extra virgin olive oil, till tender, I like using fresh spinach and adding it to the pan a few mins after adding the artichoke hearts, it's done when spinach is wilted I strain any excess oil and add to my cream cheese and season to tast, It's a huge hit at any party!!
Missducky 2y ago

Where r comments that are on the page
mikeabayer 2y ago

Very very good! Always a hot at parties!
Corinamcollins 2y ago

I skipped boiling the artichokes and spinach-which makes both of them more bland and sucks a lot of the vitamins and minerals out. Just defrost or thaw the spinach, quarter the artichokes, if necessary, and go. I also added 1tsp of lemon juice before mixing in the cream cheese. I used plain artichoke hearts. If you use marinated artichokes, drain well and taste. You may not need the lemon juice. We also used a 4-cheese blend of parmesan, romano, asiago, and provolone. My MIL wanted to bake it and add mozzarella at the end. This was OK, but you could do the same thing by microwaving it, as described, then broiling for a couple of minutes.
vpitman1 2y ago

I wouldn't make this again. It just didnt taste good with chips, crackers, bread, anything. Missing a seasoning. And too much artichoke
Fun_Patrol 2y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free