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


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


1Preheat oven to 350 degrees(f) and lightly grease a 2 qt. baking dish
2Peel 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.
3Transfer the mixture to the baking dish, spread evenly and sprinkle the top with 2 tblsp. of grated parmesan cheese
4Bake 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
5Serve with your favorite tortilla chips or spread over slices of toasted garic bread. ENJOY!

About Spinach Artichoke Dip