Artichoke and Spinach Dip

In the ’90’s there wasn’t a restaurant or party menu that didn’t rock this rich cheesy appetizer/dip. Still standing the test of time and yummy as ever! Also, one of the easiest ways to get your kids to eat spinach! What?!?!

Artichoke and Spinach Dip

Course Side Dish, Snack


  • 8 ounces cream cheese softened
  • 1/4 cup mayonnaise
  • 3/4 cup freshly grated Parmesan cheese
  • 1/4 cup sour cream
  • 3/4 cup shredded Mozzarella cheese
  • 1 in can of artichoke hearts in water chopped, drained
  • 1 package frozen spinach thawed,drained, and squeezed
  • 4 cloves garlic chopped
  • Salt and pepper to taste
  • 1 teaspoon crushed red pepper to taste (optional)


  • Thaw the frozen spinach in the microwave for about three to four minutes and drain.
  • Combine the cream cheese and mayo in a large bowl. Add freshly grated Parmesan, mozzarella, and chopped garlic.
  • Season with salt, pepper, and crushed red pepper (optional)
  • Wrap the drained spinach in a paper towel and squeeze out as much liquid as you can. Break up the spinach and add it to the mixture.
  • Add the drained and chopped artichokes, then sour cream.
  • Mix, taste, and adjust the seasonings accordingly.
  • Put the dip mixture into a casserole dish that has been greased with cooking spray.
  • Bake uncovered at 350 F. for about 25 to 30 minutes or until lightly browned and bubbly.
  • Serve with pita chips, tortilla chips, or bread.
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