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


  • 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


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

Printable Recipe Card

About Spinach & Artichoke Dip

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

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