Spinach Artichoke Dip

"Here is a delicious spinach artichoke dip!"
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jenlyn photo by Jenlyn
photo by luvucsbs photo by luvucsbs
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Y B.8379 photo by Y B.8379
Ready In:
4 1/2 cups




  • Preheat oven to 375°F.
  • Mix together Parmesan cheese, spinach, and artichoke hearts.
  • Combine remaining ingredients and mix with spinach mixture.
  • Bake for 20-30 minutes.
  • Serve with crackers or toasted bread.

Questions & Replies

  1. I am going to make this for Thanksgiving for about 15 people, would one batch be enough or should I double the recipe? Additionally, I was hoping to throw this in a crock pot as mentioned. How long would I need to cook it in the crock for the ones that have done it. Thank you so much!
  2. As silly as this question might be, what size baking dish are folks using? I was not able to find anything when searching several of the reviews?
  3. How many 8oz bricks equals a cup of cream cheese?
  4. What if I don't have enough cream cheese? Can I add extra sour cream mayonnaise and Parmesan?
  5. Is it shredded Parmesan or grated?


  1. This was wonderful! Creamy and delicious! The only thing I changed was I used 1 c parm & 1 c Italian blend vs. 2 straight c's parm. Partially because Parm is pricey and party because I thought the blend would add to the creamieness. I also covered the dip with some extra parn and blend cheeses before baking. DH loved it, too. I put 1/4 of the recipe in a small pyrex and threw it in the freezer.. will update when I find out how it bakes up going this route because it's soooo much better than those store bought frozen versions and the recipe makes so much that you could easily put 4 or 5 containers in the freezer for later use. <br/>UPDATE - I was just making this recipe again for a party and remebered that I was going to share about freezing - the one I froze, I just pulled it out of the freezer the night before and stuck it in the fridge. The next evening, stuck it in the oven and it came out as delicious and creamy as the original batch.
  2. I made this last night for a football party at my house and EVERYONE absolutely LOVED it! I will definitely be making this again. I did make some changes after reading some of the other comments: I used 1 cup of parm cheese and 1 cup of italian blend, I added a little bit of lemon zest and lemon juice, a lot more garlic, some crushed red pepper, a splash of milk and I sprinkled seasoned breadcrumbs and more parm cheese on top. It was easy and delicious! I served it with fried bow tie pasta instead of chips or crackers. Complements all around.
  3. This dip was a big hit with my friends! I substituted mushrooms for artichoke hearts and it was absolutely delicous. Great heated up the next day too! YUM...
  4. Really good dip! I added a little more garlic and a couple dashes of hot sauce to give it a little more zip, but it would be good regardless. I also added a handful of shredded mozzarella to give it a cheesier texture. My 12 yr old son LOVES this, and was asking me to make it again as soon as it was gone.<br/><br/>I served it with homemade pita chips as an alternative to chips. You just split the pitas in half, then cut into triangles, arrange on a cookie sheet, spray with cooking spray, add seasonings (I sparingly use kosher salt, garlic powder, crushed black pepper, paprika, and oregano or parsley) and then bake until crispy... maybe 10 min at 300'.
  5. I made this as a appetizer for Thanksgiving and got alot of rave reviews on this one. I modified the recipe by adding 1/2 TBS of garlic powder since my husband and I love it. With the leftovers we will be baking it on top of some chicken breasts with a little bit of mozzarella cheese 350 degrees for 35-40 minutes or until juices run clear. Thank you for the recipe!


  1. Used 1 cup Parmesan & 1 cup mozzarella instead. Added a bit extra garlic because the more the merrier.
  2. Added juice from about half a lemon and red pepper flakes to taste. I would also add more garlic.
  3. Make this recipe every time and absolutely love it. I do half Parmesan half Italian blend and sprinkle some on top before baking. Also use half a bag of fresh spinach in place of the frozen spinach. Also eyeball the amount of garlic. Usually a couple cloves more
  4. I used fresh spinach
  5. I steam fresh baby spinach al'dente (we dislike soggy spinach) Romano, Asiago, Parmesan (Three cheese blend) and Real Mayonnaise (prefer helmans) makes this perfect.



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