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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
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.
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!
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
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This hot dip is loaded with spinach, artichokes, and plenty of gooey cheese!
Your guests will love this versatile, cheesy warm dip.
See how to make the ultimate cheesy party dip!