Hot Spinach and Artichoke Dip

Carolyn Elliott


The Elliott's love to order Hot Spinach and Artichoke Dip at a restaurant if it's on the menu. I decided that I would find a recipe I liked that was similar to what we find at the restaurant to we could enjoy it economically and anytime we want. I found it! When we make it for the choir and our home group, it's a tripple recipe, and there's never any left over. World Harvest Church Choir Members and LifeGROUP-ers @The Elliott's, here it is! Enjoy!

★★★★★ 1 vote
a multitude
35 Min
45 Min


1 can(s)
drained artichokes
1 pkg
frozen chopped spinach
1/2 c
sour cream
1/2 c
mayonnaise or miracle whip®
3 oz
cream cheese
1/3 c
shredded mozzarella cheese
1/4 c
grated parmesan cheese
1 tsp
garlic powder
1 small
onion, diced


1Thaw, drain and squeeze frozen spinach.
2Drain the artichokes and chop them.
3Mix the artichokes and spinach with the remaining ingredients.
4Put in a greased 1 quart dish sprayed with Pam or aeresol cooking spray and Bake at 325°F for 20-30 minutes.
5Serve with tortilla chips.

About Hot Spinach and Artichoke Dip

Course/Dish: Cheese Appetizers, Dips
Main Ingredient: Dairy
Regional Style: American
Hashtags: #spinach, #Artichoke