Cheesy Spinach & Artichoke Dip

sue bronner


This recipe is a classic go-to dip that is alway a hit at parties. I serve this cheesy spinach and artichoke dip with pita chips, crackers or veggies as an appetizer...and even as a wonderful side dish that is an unexpected pleasure!

★★★★★ 1 vote
15 Min
45 Min


12 oz
artichoke hearts, drained and chopped
1 can(s)
13.5 oz canned spinach, frozen thawed or fresh (4+ cups cooked down)
1/2 c
finely chopped yellow onion
1/2 c
1/2 c
sour cream
1/2 c
cream cheese, softened at room temperature
2 Tbsp
melted butter
2 c
shredded mozarella/asiago mix cheese -
1/2 tsp
red pepper flakes, optional
1-2 pinch
sugar, optional


Drain artichokes and spinach thoroughly of liquid.
I like to add a pinch of sugar to the canned spinach because I find them more bitter than freshly prepared spinach.
Finely chop yellow onion. Allow time for the cream cheese to get to room temperature.
2In a large mixing bowl combine all ingredients and mix until incorporated. In a baking dish bake at 350 degrees covered for 45 minutes. Uncover, add additional cheese or parmesan cheese on top and continue to bake and additional 15 minutes until golden brown on top.
3Serve hot with pita chips, crackers or veggies as a dip; or serve as a great side dish.

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