Real Recipes From Real Home Cooks ®

hot spinach and artichoke dip

(4 ratings)
Blue Ribbon Recipe by
Janet Crow
Quinwood, WV

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.

Blue Ribbon Recipe

We love this homemade spinach and artichoke dip! The addition of the garlic powder is a nice touch and adds a bit of flavor. It's a great appetizer when having a large group of people over because the recipe makes a lot. Ooey gooey goodness!

— The Test Kitchen @kitchencrew
(4 ratings)
yield 4 serving(s)
prep time 10 Min
cook time 35 Min
method Bake

Ingredients For hot spinach and artichoke dip

  • 6 oz
    artichoke hearts, drained, rinsed, and chopped
  • 6 oz
    frozen chopped spinach, thawed, with as much liquid removed as possible
  • 1
    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
    shredded mozzarella cheese, divided

How To Make hot spinach and artichoke dip

  • Artichoke hearts, spinach, onion, mayo, sour cream, garlic powder, Parmesan cheese, and some mozzarella cheese in a bowl.
    Preheat oven to 350 degrees F. Combine all ingredients except 1/4 cup mozzarella cheese in a large mixing bowl. Stir well.
  • Dip poured into a baking dish.
    Spoon into a small baking dish (I used 2 of my 7" x 4" stoneware dishes; I am freezing the second one).
  • Dish covered with aluminum foil and baking in the oven.
    Cover with tinfoil. Bake for 25 minutes.
  • Extra mozzarella cheese sprinkled on top.
    Remove, uncover, and top with remaining cheese. Return to the oven for 5 minutes. Turn the broiler on high and lightly brown the cheese.
  • Hot Spinach and Artichoke Dip served with chips.
    Remove from the oven and serve hot with tortilla or pita chips.