Recipe by Sherrie D.
"This is a warm delicious dip...but it's very rich! Serve warm with tortilla chips. Garnish with extra sour cream and salsa if you like."
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1 (14 ounce) can
artichoke hearts, drained
grated Romano cheese
grated Parmesan cheese
1 (10 ounce) package
frozen chopped spinach, thawed and drained
shredded mozzarella cheese
Applause Applause Applause. I made this the first time for a couple who had never come over to eat before. I served it as an appetizer with a crusty italian bread cut in about 3/4 inch slices. I doubled the recipe and we ate the whole thing it is that good. My guests were stunned and are still talking about what a "great cook I am". The reaction was outstanding and the dip is perfect. I just added diced roma tomatoes and fresh chopped basil to the top just before serving. Be sure to let the top get nice and brown. If not it won't be hot all the way through. We make this dish all the time now. It reheats great. Nice presentation and excellent texture. I would serve this to anybody at any occasion. Thank you for the great recipe.
Missing lots of flavor. I think needs to be made with 8oz of cream cheese instead of the sour cream.
I loved this recipe. I substituted cream cheese for the heavy cream and I think that made it better. I also served it in a bread bowl. Everyone I've made this for LOVED it! :)
Great dip. I had a craving for spinach artichoke dip and it was satisfied. I will admit, I bartend for a restaurant whos spin dip is really creamy, and this recipe was really nothing like it. This dip was perfect with the garlic parmesan breadsticks I made from this site. In case you are in search of a creamier dip, my restaurant uses chicken stock to make the dip thinner. Just a suggestion.
WOW! Everyone loved this recipe! I've made it 3 times since Christmas! It also gave everyone a "taste" for artichokes, which was something we did not have prior to this! Some changes - I did not layer anything - mixed it all together and popped it in the oven. I did not use the heavy cream and instead added two 8oz bricks of softened cream cheese. I used a combo Romano/Parmesan already grated cheese. I used the jarred minced garlic in olive oil (and I doubled it for our family). It gets just a little crusty on the edges, but everyone inhaled those too. It is even better the next day (so it is safe to make a day ahead, if you can stand the yummy aroma!), and can be popped right back in the oven without losing anything. This is a total keeper at our house - many thanks for sharing! Wish I had some right now...
I doubled this recipe for a party and used a round chafing dish. I baked it in the oven for 20 minutes and then kept it warm over the sterno. I also modified the recipe a bit: more garlic(!), some white pepper, SALT (it needed it), some cream cheese (i had leftover in the fridge) and oddly enough - freshly grated nutmeg. The nutmeg really brought oomph to it. I didn't add a lot, maybe 1/2 teaspoon (remember, I doubled this recipe). It was a hit! All proclaimed it to be better than a restaurants!
This is a fantastic dip, however, I highly recommend making it in a smaller pan - I used a square corningware casserole, and it came out perfectly. I did not have any romano cheese, so I increased the parmesan. I also increased the garlic to boost the flavor. The main flavor here are the cheeses - if you want more spinach flavor, try "Holiday Hot Spinach Dip" on this site.
Very tasty and loved by all of my company, including the kids. My only change was that I used two cans of artichokes, one of which was in a marinade and I topped this dish with parm and a sprinkling of paprika.
* Percent Daily Values are based on a 2,000 calorie diet.
Hot Artichoke Spinach Dip
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 54
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This hot dip is loaded with spinach, artichokes, and plenty of gooey cheese!
Your guests will love this versatile, cheesy warm dip.
An amazing dip that’s as good as the original restaurant version.