Recipe by chefsquig
"This is my personal take on spinach artichoke dip. Enjoy this recipe. Add tri-color tortilla chips around the edge of the serving dish."
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2 (14 ounce) cans
artichoke hearts, drained and chopped
1 (16 ounce) package
frozen chopped spinach, thawed and drained
1 (8 ounce) package
cream cheese, softened
shredded Asiago cheese
shredded fontina cheese
Greek yogurt (such as Fage®)
red pepper flakes
roasted minced garlic
ground black pepper
Spinach and artichoke dip how it should be, no mayonnaise! Mayo is a cheap replacement for cheese, gross!
I've made this recipe as a dip 4 times and as a pasta dish 2x (cook a box of pasta like penne, bowtie or medium shells al dente and mix the artichoke juice into the sauce mix then stir in cooked pasta and bake).
For Thanksgiving I bought a nice casserole dish (w/ lid and metal holder) and made this dip and presented it to the host. Everyone loved the idea!
I use sour cream as I don't buy GY (I'm learning to make my own), cut down on the pepper, and use 1TBS of Sriracha instead of the red pepper flakes. The small amount of sriracha gives the dish a nice flavor but does not make it spicy, my 2 year old eats it up.
YUMMY! I did make a few slight changes, but nothing too major...I halved the recipe, using a whole 10oz. frozen chopped spinach. Also, I only had sour cream on hand, so I used that in place of the greek yogurt. As far as the crushed pepper flakes and black pepper, I just used both of those, to taste b/c I didn't want it to be too spicy for the kids. I baked this about 20-25 minutes, until it was bubbly. Great flavor, and a definite keeper! Thanks for sharing. :)
I loved this recipe. I made it for a party and everyone just raved about it. The only thing I changed in it was the cheeses because I couldn't find the Asiago or the Fontina cheeses. I used grated fresh Parmesan cheese that you find in the cheese or deli section. I also used Monterrey Jack cheese. It was absolutely delicious.
This recipe is delicious, especially because there is no puddle of grease on top. I use fresh spinach (1 or 2 bags) and cook it down with the garlic. My teenagers ask for this and scarf it down!
I made this tonight for a family get together. Everyone thought it was really good, so much so that I ran out of chips, oops! I liked how it wasn't all greasy. I changed a few things: sour cream instead of yogurt, pre-shredded 4 cheese mix instead of the cheeses listed, and halved the amount of pepper flakes and half the amount of pepper since I knew some guests don't like spicy foods. I goofed and didn't realize how much this actually makes, lol! I ended up with a full 9x13 pan of it. One thing is that after 8 minutes in the oven it wasn't even warm all the way through. After 20 minutes it was warm, but wasn't hot like I wanted, however it was OK and people were hungry so I took it out anyway. This will definitely need more time in the oven to get nice and hot. Thanks for the recipe :)
Yum!!!! Better than most restaurant appetizers - I used sour cream instead of greek yogurt and I susbstituted the 5 cheese shredded italian mix for the aisago & fontina cheeses (same amount as recipe) It's not greasy like recipes with mayo which I loved. This will be my new go-to
Delicious! This is my go-to dish now for all gatherings. I used fresh spinach and sautéed that first with a few onions. Everyone love the Greek yogurt - much healthier and tastier than mayo.
Thanks for the recipe!
Delicious! I left out the red pepper flakes, only because I don't like them, but made everything else as written. This is creamy, rich, and it tastes amazing on little diced pieces of sourdough bread for serving. I had this out as an appetizer for Christmas and we ate half the pan!
* Percent Daily Values are based on a 2,000 calorie diet.
Really Wicked Spinach Artichoke Dip
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 250
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