Veronica's Hot Spinach, Artichoke and Chile Dip Recipe -
Veronica's Hot Spinach, Artichoke and Chile Dip Recipe
  • READY IN 40 mins

Veronica's Hot Spinach, Artichoke and Chile Dip

Recipe by  

"This recipe is always a hit at parties. I combined my two favorite recipes--artichoke chili dip and hot spinach dip--into this one recipe."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix together the cream cheese and mayonnaise in a bowl until smooth. Stir in the green chiles, Parmesan cheese, artichokes, peppers, and spinach. Spoon the mixture into a baking dish.
  3. Bake in preheated oven until slightly browned, about 30 minutes.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 25, 2008

I made this for an office potluck and it was a huge hit. I added a couple minced garlic cloves and used fresh chopped jalepenos instead of canned jalepenos. Outstanding. Will be a staple at potlucks and family get togethers.

Most Helpful Critical Review
Mar 07, 2012

I made this for a superbowl party we hosted at our house. I thought it was delicious, but the amount eaten wasn't nearly as much as other dishes I put on the table. Maybe it was the texture?

Mar 13, 2008

This recipe is truly perfect as is, but if you like things a little spicier, double the amount of chopped jalapenos (1/2 cup total).

Jul 17, 2008

This recipe was delicious! I made some variations to it, however. I did not use the spinach. I used feta instead of parmesan, and I used half sour cream/ half mayonnaise. I added more green chillies then recipe said, but I love green chillies.

Dec 28, 2010

This is a must make recipe! Everyone loved it. I took the advice of another review, exchanged mayo for sour cream. I only had mozzerella so I used it instead of parmesan and used 2 cans of artichoke hearts (not marinated) and chopped them. I added a cup a cup of chopped baby shrimp. Added 1 tsp of garlic salt. Baked 45 minutes in a 13x9 pan, served with white tortilla chips. I would never thought of making a recipe with all these ingredients together but it was the best artichoke dip recipe I have ever had.

Apr 02, 2009

I forgot to review this the first time I made it, and it was really good that time. I made it again last night, but I realized I was out of spinach. While rooting around the freezer I did find some fake crab, so I decided to use that instead. It was SOOOOO GOOD! My new favorite dip I think! I also added a couple tablespoons of sour cream this time, becaus I did find it a little thick the first time. A 5 star recipe as written, a 10 star my new way of making it! Thanks for a great one!

Jan 03, 2011

Very very good recipe! I added 1/2 cup sourcream along with the mayo to thin it out a bit. I'm going to try adding some sauted onions and red pepper to it next time as well.

Nov 26, 2008

This is good. It was a little salty for my taste. I didn't add any salt. I might try rinsing the artichokes next time after draining them. I will make it again.


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  • Calories
  • 314 kcal
  • 16%
  • Carbohydrates
  • 7.8 g
  • 3%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 28.8 g
  • 44%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 9 g
  • 18%
  • Sodium
  • 682 mg
  • 27%

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

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