Hot Spinach and Artichoke Dip

Janet Crow


This recipe is a favorite with my family. It combines my Daddy's artichoke dip and my spinach dip to create one fantastic hot, creamy and cheesy dip.

pinch tips: How to Grate Cheese for Easy Clean Up





10 Min


30 Min



Blue Ribbon Recipe

Notes from the Test Kitchen:
I just love this dip! The addition of the garlic powder is a nice touch. This recipe makes a good size batch. It's a great appetizer when having a large group of people over. Ooey gooey goodness!


6 oz
artichoke hearts (drained, rinsed and chopped)
6 oz
frozen chopped spinach, thawed (wring out as much liquid as possible
green onion, chopped
1/2 c
1/2 c
sour cream
1/2 tsp
garlic powder
1/4 c
grated Parmesan cheese
1 3/4 c
freshly shredded mozzarella cheese

Directions Step-By-Step

In a mixing bowl, combine the chopped artichoke hearts, spinach, onion, mayo, sour cream, garlic powder, Parmesan cheese and
1 1/2 C. mozzarella cheese. Stir to combine well and spoon into a small baking dish (I used 2 of my 7" x 4" stoneware dishes, I am freezing the second one).
Cover with tinfoil and bake for 25 minutes in a 350 degree oven. Remove and take the tinfoil off and top with remaining cheese and return to the oven for 5 minutes. Turn the broiler on high and lightly brown the cheese. Remove from the oven and serve hot with tortilla or pita chips.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American