Spinach and Artichoke Dip Recipe - Allrecipes.com
Spinach and Artichoke Dip Recipe
  • READY IN 25 mins

Spinach and Artichoke Dip

Recipe by  

"This spinach dip is a huge hit at parties! It has become one of our favorite appetizers to serve guests when we entertain. Prepare ahead, but serve warm from the oven with fresh bread, crackers, chips, pita, etc."

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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 quart baking dish.
  2. In a medium bowl, mix together artichoke hearts, spinach, mayonnaise, Parmesan cheese and 2 cups Monterey Jack cheese. Transfer mixture to the prepared baking dish, and sprinkle with remaining 1/2 cup of Monterey Jack cheese.
  3. Bake in the center of the preheated oven until the cheese is melted, about 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Oct 28, 2003

This dip is a hit at every party. To keep it soft and easy to dip for large parties, I dont bake it, but instead mix it up and put it in a crockpot set on warm with chips on the side. This dip is better than what most restaurants serve. Thanks for the great recipe!!

Most Helpful Critical Review
Oct 28, 2003

Stop! If you're looking for a flavorful dip, don't choose this one. I took it to a family gathering and everyone said it was bland -- missing something. I looked at the recipe again and should have known. It has no salt, worcestire, garlic or anything really flavorful. If you do make this one, add some spices. I felt like I wasted a whole batch of dip.

Dec 30, 2003

This is absolutely the best recipe for artichoke dip I have ever tried. It is always a huge hit at parties, and everyone asks for the recipe! I have found that the flavors blend better if mixed the night before and refrigerated until ready to spread into a baking dish and heated.

Sep 07, 2003

I used this recipe on several occasions throughout the holiday season with great success. I incorporated some of the comments from other reviewers and used mexican shredded cheese substituted 1/2 reduced fat sour cream for 1/2 the mayo. I also made the recipe ahead of time,divided the recipe in half and froze it for later use. Of course you do need to allow more time for cooking but it was great to have on hand.

Oct 28, 2003

This was the best spinach and artichoke dip i've ever eaten. Its even better than the ones cooked at a local restaurant and I didn't think anyone could have a recipe better than theirs!!!! Thanks!!!!!!!! It lasts forever and you can freeze it and defrost it, then you can heat it up and its as good as when it was first cooked!

Mar 27, 2003

I made this as an appetizer for my parents they loved it! I even added a little crabmeat to the top when I baked it. It was fabulous. How dare they charge so much in a restaurant when you order from their menu!

Jan 17, 2004

By far the best Spinach & Artichoke Dip I've ever made! I've made it over and over and it absolutely disappears at parties as everyone wolfs it down. Everyone loves it and asks for the recipe. My brother even likes it and he normally can't stand anything with mayonnaise. Great to serve with tortilla chips or sliced baguette.

Mar 27, 2003

I didn't like the mayo.


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  • Calories
  • 559 kcal
  • 28%
  • Carbohydrates
  • 11.1 g
  • 4%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 48.4 g
  • 74%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 22.3 g
  • 45%
  • Sodium
  • 1147 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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