Recipe: Spinach-Artichoke Dip (Served Hot)

Spinach-Artichoke Dip courtesy:
Spinach-Artichoke Dip courtesy:

This spinach-artichoke dip is a great way to sneak some vegetables into your appetizers! It works well for a party because the mild taste will please most palettes.

1 10 ounce package frozen, chopped spinach (thawed)
1 13 ¾ ounce can artichoke hearts (drained)
2 garlic cloves
8 ounces cream cheese
1 cup parmesan cheese (grated)
¼ tsp. pepper


  1. Heat oven to 350 degrees.
  2. Grease 1 quart ovenproof pan.
  3. In food processor (or with hand blender), process spinach, artichokes, garlic, cream cheese, parmesan cheese and pepper until well combined, scraping as needed.
  4. Spread mixture into prepared pan.
  5. Bake 30 minutes.
  6. Serve hot.

Food Mingle Blog Alternatives and Substitutions:

  • Let the cream cheese soften at room temperature before mixing it with the other ingredients.
  • Reserve some of the grated cheese to sprinkle on top before baking.
  • Yields four cups and can be refrigerated up to five days.
  • Serve with cut vegetables, crackers, sliced french bread or pita bread.

Yield: 8 servings

Adapted From:



2 thoughts on “Recipe: Spinach-Artichoke Dip (Served Hot)

    • njsantacesaria January 21, 2014 / 6:53 pm

      Thanks for stopping by. Glad to hear that others love this dip as much as I do! It’s one of my favorite go to dips when I have friends over.


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