Spinach & Artichoke Dip

Spinach & Artichoke Dip Recipe

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Brenda Vander Zanden


This is excellent with tortilla chips. It also make an excellent stuffing for mushroom caps.


★★★★★ 1 vote

4 cups - 12 people
20 Min
10 Min
Slow Cooker Crock Pot


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1/2 c
1 c
chopped sweet onion
2-10oz pkg
frozen chopped spinach - thawed & well drained
1-14oz can(s)
artichoke hearts- drained
1-8oz pkg
cream cheese, room temperature
1-8oz pkg
sour cream
1 c
shredded monterey jack cheese
1 c
parmesan cheese
1/4 tsp

How to Make Spinach & Artichoke Dip


  • 1Preheat oven to 350 degrees
  • 2melt butter in sauce pan. Add sweet onions and cook until soft (about 5 min).
  • 3Stir in spinach, artichokes, cream cheese, sour cream, 3/4 C M-jack cheese, 3/4 C parm-cheese, and salt. Stir until blended.
  • 4Pour mixture into a 1/2 qt casserole dish and top with remaining 1/4 C of M-jack and Parm cheeses.
  • 5Bake 350 degrees for 10-15 minutes until cheese browns.
  • 6Cooks Tip - use a potato ricer to squeeze spinach dry.
  • 7This mix is also excellent to use to stuff mushroom caps.

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About Spinach & Artichoke Dip

Course/Dish: Dips, Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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