Recipe by WRIGHTWOOD GIRL
"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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2 (8 ounce) packages
cream cheese, softened
1 (4.5 ounce) can
chopped green chiles, drained
freshly grated Parmesan cheese
1 (12 ounce) jar
marinated artichoke hearts, drained and chopped
canned chopped jalapeno peppers, drained
1 (10 ounce) box
frozen chopped spinach, thawed and drained
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.
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?
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).
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.
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Veronica's Hot Spinach, Artichoke and Chile Dip
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 259
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