Fresh Spinach & Artichoke Dip (Aka Sheep Dip)

Total Time
Prep 15 mins
Cook 30 mins

Adapted from Best of the Best from Colorado, this recipe is so named, according to their description, because the recipe poster's father was a sheep rancher. This is supposedly a best selling recipe on the menu at River City Cafe in Colorado. I have not tried this yet, but since any spinach dip calling for fresh spinach appeals to me, I wanted to share it. This is very different from the usual spinach dips. I have never seen another version quite like this one. I am guessing at the cook time, which I will update once I try this. This makes enough dip for your whole herd! ;). To me, this is perfect football party food!

Ingredients Nutrition


  1. Mix all ingredients except the pita triangles in a food processor and combine until dip is mostly smooth with a few chunks of artichokes.
  2. Heat by placing in a micro-safe dish and microwave until warmed through (5 minutes, stir, repeat several times as needed) or place in an oven safe dish and bake at 350 F until bubbly and warmed through, about 20-30 minutes or so.
  3. Serve with pita triangles as dippers, or whatever you prefer.
Most Helpful

I love this recipe. I have never made it myself but acquired it from a friend who brought it to a potluck. She gave me this recipe exactly. It is delicious.

WendiG January 02, 2009

This is a very easy dip to make. I was nervous after putting all the ingredients together because it is really liquidy (is that a word?)anyways, once cooked it did firm up quite a bit. It has a very nice flavor and we served it with tortilla chips. It does make quite a lot, I know it says gallon in the servings, but reading gallon and then actually seeing gallon is two totally different things. I made the dip for New Years and still have plenty left. I would thing that the recipe could be halved quite easily. Over all, a good dip!

Kim127 January 03, 2005