Spinach and Artichoke Dip

I LOVE spinach and artichoke dip, but for some reason, I had never made it until recently.   Last month, my husband had a holiday party at work and needed to bring something.  Since we all know there was no chance he was going to make anything, I inherited the task of making something to feed a group.  Of course, he got the list late and all the easy stuff was taken, so I decided to try spinach and artichoke dip.  I searched the internet for a good recipe and found a few that I liked, but each seemed to need a little tweaking.  I finally came up with what we think is the winning combo. Steve said his coworkers really liked it and everyone I’ve made it for seems to enjoy it….  So here is it…

  • 1 cup chopped frozen spinach
  • 11/2 cups frozen artichoke hearts
  • 6 ounces cream cheese
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/3 cup grated Parmesan plus a little for the top
  • 1/3 cup pepper jack cheese plus a little for the top
  • 1/2 teaspoon red pepper flakes
  • dash of cayenne
  • 1/4 teaspoon salt
  • 1/2 teaspoon garlic powder

Preheat oven to 375 degrees

In a large bowl or glass baking dish, mix together everything except for spinach and artichokes (and the reserved cheese for the top).  Note- it helps to soften the cream cheese first


Next put the artichoke hearts in a pot and boil until just softened.  Drain and chop into bite sized pieces


Boil the spinach for a few minutes until softened and drain well.  (PS.  If you don’t have a pan like this that has the mesh insert, you must get one.  I lovvvveeee my All-Clad version and use it for everything)


Mix the spinach and chopped artichoke with the mayo/cream cheese/spice mixture.


To finish it off, just mix and top with a layer of parmesan and pepper jack and bake for about 20 minutes or until the top is bubbly and slightly browned (you might have to broil it for a minute or two).  I forgot to take an after pic, but here it is as it went into the oven.  I promise, that’s not mold… just weird shadows 🙂


I like to serve it with thinly sliced toasted baguette slices, but tortilla chips work just as well!

Enjoy 🙂


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