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

How to Make Hot Spinach and Artichoke Dip


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

Printable Recipe Card

About Hot Spinach and Artichoke Dip

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

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