The Perfect Hot Artichoke and Spinach Dip Recipe -
The Perfect Hot Artichoke and Spinach Dip Recipe
  • READY IN 45 mins

The Perfect Hot Artichoke and Spinach Dip

Recipe by  

"This rich and cheesy hot artichoke and spinach appetizer offers a flavor surprise: the mild heat of chopped fresh jalapeno! Goes great with sliced French bread!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, combine green onions and jalapeno. Stir in pressed garlic.
  3. In an 8x10 inch glass baking dish, mix sour cream and mayonnaise. Stir in green onions mixture. Blend in 1 cup mozzarella and 1/2 cup Parmesan. Stir in spinach and artichokes. Spread mixture evenly across the baking dish. Sprinkle lemon juice on top, and cover with aluminum foil.
  4. Bake in a preheated oven about 20 minutes. Remove, and sprinkle with remaining 1/4 cup mozzarella and 1/4 cup Parmesan. Return to oven, and bake until lightly browned, about 5 minutes more.
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Reviews More Reviews

Most Helpful Positive Review
Apr 28, 2007

This is really good. I have tried it with both frozen and fresh spinach and I liked it better with the frozen.

Most Helpful Critical Review
Dec 18, 2007

Do not judge this recipe from the picture. It looks much better in person. I did not like the peppers in this recipe so I exchanged them with garlic and chilli powder. That seemed to work MUCH better.


61 Ratings

Nov 17, 2008

I've made this three times and I think I've finally got it perfected. I used 4 jalapenos chopped coarsely. To cut back on fat, I used 1/2 cup mayo and 1/2 cup light chive/onion cream cheese (instead of 1 full cup mayo.) I used 1/2 bag of fresh spinach leaves. I also used salt, pepper and a sprinkling of crushed red pepper flakes. I then spread it in the baking dish and sprinkled with parmesan that would brown nicely. Spicy, hot and good!

Jul 20, 2006

I would recommend not using marinated artichokes for this recipe like I did.. It made the dip quite vinegary in my opinion... otherwise this is delicious! My friends all liked it.. I double the recipe, and had leftovers for a few days.. great with pita chips.. yum!!! Also..I think next time, I will use cream cheese instead of mayo to make it a bit cheesier.

Oct 10, 2006

The is the BEXT artichoke and Spinach Dip recipe I have ever had and I've been looking for quite a while. I used frozen chopped spinach (thawed and drained) instead of the fresh and it turned out wonderful. It makes a big enough pan to bring to a potluck. Thanks for this one, I'll be making it again and again!

Nov 02, 2005

Yum!! I cut back on the spinach and just chopped half an 8 oz bag of fresh baby spinach and it was perfect. Will make it again!

Sep 09, 2006

I took this recipe to a familiy get-together and got rave reviews. It was excellent! I will be making this over and over again.

Jan 29, 2007

I decided to leave off the spinach, (not a family favorite), and mozz cheese. It's important to drain the artichoke hearts very well, otherwise It can result in a very oily dip. I fried the jalepenos, (we used 3-4), sprinkled cajun pepper on them and then put into processor. I also saved time and ran the hearts through the food processor as well. We fry our own tortilla chips w/ corn tortillas, which hands down will beat any store bought anyday. Besides, my husband and I enjoy sharing the kitchen time together. Always a hit in the small crock when I take it places, or at home.


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  • Calories
  • 306 kcal
  • 15%
  • Carbohydrates
  • 8.4 g
  • 3%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 26.8 g
  • 41%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 9.6 g
  • 19%
  • Sodium
  • 600 mg
  • 24%

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

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