Total Time
35mins
Prep 10 mins
Cook 25 mins

My friend made this at a party and I just had to have her recipe. This is the best artichoke dip that I have ever tasted. You might want to double the recipe because this stuff will go very quickly! I've made this several times now and the key is to rinse the spinach well before putting it in the recipe. Otherwise you will have green dip! Other cheeses, and cheese blends work fine in place of the parmesan. However, I feel the parmesan gives the best flavor combination. Fresh lemon juice really makes this recipe different from other spinach artichoke dips and adds a much needed zing to the recipe. Its also best to use the freshest garlic you can get your hands on.

Directions

  1. Preheat your oven to 375 degrees.
  2. Grease a 7x11 baking dish in a medium bowl mix cream cheese and mayo until smooth add chopped artichokes, chopped spinach and parmesan.
  3. Add lemon juice and minced garlic mix together well. For a smoother texture, pulse in a food processor until the desired texture is achieved. This will also help mix things more completely and give a better fusion of flavors.
  4. Bake covered with aluminum foil for 20 minutes.
  5. During the last 5 minutes of baking remove the foil. The top should be golden brown around the edges when it is done.
  6. Serve while hot with tortilla chips, fresh veggies, or Italian bread.
Most Helpful

I loved this dip. I did add a can of chopped up water chestnuts just for texture (personal preference) and I used a bunch of mozzarella cheese too. Very yummy. I will be making this again. It made a lot so next time I'm going to try freezing half - not sure how well it will freeze but I will give it a try. Thanks!

partysweets December 28, 2012

Very good even with my FF ingredients. I think I added some garlic, onion and cayenne pepper but just to my taste. It's a guilt free yummy pleasure for me and includes good for you veggies. Ate this with Baked Tostito Scoops and it felt guilty yet not bad for me at all. Thanks for this keeper!

Spuffed May 23, 2009

I liked the idea of a warm dip, and halved the recipe to serve 4 people. I don’t have the foggiest idea how everyone got theirs *not* looking so green, I squeezed as much of the juice from the spinach as I thought was humanly possible and .. Well, it’s green… LOL .. Who cares what colour it is? It’s the taste that matters most. You really can taste the artichokes and the garlic comes though in a subtle but firm manner. Over all, everyone agreed that the flavours blended well together. I served this with Nacho cheese chips and it was well received. Please see my rating system, a lovely 4 stars. Thanks!

kiwidutch April 15, 2007