Spinach Artichoke Dip

Spinach Artichoke Dip Recipe

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cheryl reed


Over the years I've tried endless recipes that usually called for mayonnaise which always gave me an end result of a clumpy, oily mess! After a few trials(5-10) I finally discovered my "golden recipe". Every time we go to a gathering of some sort, this is what I make and it's a big hit every time!


★★★★★ 1 vote

10 Min
30 Min


Add to Grocery List

  • 1 can(s)
    artichoke hearts quartered and cut in half
  • 1 pkg
    frozen chopped spinach (thawed)
  • 1 pkg
    8 oz. cream cheese (room temp.)
  • 1 c
    shredded mozzarella cheese
  • 1/2 c
    grated parmesan cheese (in the shaker can) plus 2 tbsp. for sprinkling on top
  • 1/4 c
    sour cream
  • 2-3 clove
    fresh garlic
  • 2 tsp
    garlic powder
  • 1 tsp
    onion powder
  • ·
    salt and pepper to taste

How to Make Spinach Artichoke Dip


  1. Preheat oven to 350 degrees(f) and lightly grease a 2 qt. baking dish
  2. Peel garlic cloves and pulse in a food processor until minced. Add all of the remaining ingredients EXCEPT for the spinach and artichoke hearts. Transfer the cheese mixture to a large mixing bowl, and fold in the artichoke hearts and spinach. NOTE: Only squeeze half of the water out of the spinach.
  3. Transfer the mixture to the baking dish, spread evenly and sprinkle the top with 2 tblsp. of grated parmesan cheese
  4. Bake for 30-35 mins. or until the top starts to brown and the sides start to bubble. Let sit for 5 mins. and stir before serving
  5. Serve with your favorite tortilla chips or spread over slices of toasted garic bread. ENJOY!

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