Real Recipes From Real Home Cooks ®

chilled spinach and artichoke dip

Recipe by
Jane Manookin
Salina, KS

My best friend and I love sharing recipes, and having ladies night once a month to try them out with friends. When she got engaged, I threw her a shower, and chose to make a variety of dips for the menu. This was her favorite and made an encore at the wedding! NOTE: Over the summer, I discovered that if you melt a couple tablespoons of this dip with a stick of butter or margarine, and then roll your corn-on-the-cob in it... O.o ...just... Just try it!!

yield 15 -20
prep time 1 Hr
method Refrigerate/Freeze

Ingredients For chilled spinach and artichoke dip

  • 24 oz
    cream cheese, softened
  • 1 c
    real mayonnaise
  • 1 pkg
    dry italian salad dressing mix
  • 2 c
    monterey jack cheese, shredded
  • 2 c
    fresh baby spinach leaves, chopped
  • 3-4 can
    brined artichoke hearts, (14.5 oz)

How To Make chilled spinach and artichoke dip

  • 1
    Set artichokes to drain in a colander.
  • 2
    Chop spinach and set aside.
  • 3
    With a knife, trim the toughest ends of the artichoke leaves and discard. This is the most labor-intensive step, but so worth it. It's also a little heart-breaking, as the artichokes are not cheap; take care not to trim away too much tender artichoke flesh! Chop remaining hearts to desired coarseness. I like mine in 1/2"chunks.
  • 4
    In a large mixing bowl, beat cream cheese, mayonnaise, and italian dressing mix until smooth. Add shredded jack cheese and mix thoroughly.
  • 5
    Fold in spinach and hearts. Place in serving dish before chilling.