Spinach and Artichoke Dip

This spinach and artichoke dip rocks. It is thick, creamy, cheesy, and it has a little kick – all of my favorite things in one bite. I made a huge batch of this dip for a family get-together and it was well-liked by all. Ok, the kids didn’t even try it (it has green stuff in it), so I should say it was well-liked by all of the adults!

Spinach and Artichoke DipI kept the dip warm in a fondue pot and served it with bagel chips. This dip also makes for a fantastic grilled cheese sandwich. I’ll post more on that tomorrow.

Spinach and Artichoke Dip
Recipe type: Appetizer
Cuisine: American
Prep time: 
Total time: 
  • 1 (8 1/2) ounce can artichoke hearts (in water, not oil), liquid reserved, chopped
  • 1/2 cup (or less) frozen chopped spinach, thawed
  • 8 ounces cream cheese, cubed, softened
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 teaspoon dried red pepper flake (or more, to taste)
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder (or more, to taste)
  • Dash freshly ground black pepper
  1. Bring 1 cup of water to a boil in a medium skillet. Add artichoke hearts and spinach and boil for 10 minutes or until the artichokes are tender. (You can also steam in the spinach and artichokes in a steamer). Drain well.
  2. Place cheese into a large bowl. Add the spinach and artichokes and remaining ingredients.
  3. Stir well. Add some of the reserved artichoke heart liquid if the mixture is too thick.

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