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Hot Artichoke Spinach Dip

"This is a warm delicious dip...but it's very rich! Serve warm with tortilla chips. Garnish with extra sour cream and salsa if you like."
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45 m servings 82 cals
Original recipe yields 16 servings (4 cups)


  • Calories:
  • 82 kcal
  • 4%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 3.1g
  • 1%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 203 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
  3. In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
  4. Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.


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

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Read all reviews 474
  1. 652 Ratings

Most helpful positive review

Applause Applause Applause. I made this the first time for a couple who had never come over to eat before. I served it as an appetizer with a crusty italian bread cut in about 3/4 inch slices....

Most helpful critical review

Missing lots of flavor. I think needs to be made with 8oz of cream cheese instead of the sour cream.

Most helpful
Most positive
Least positive

Applause Applause Applause. I made this the first time for a couple who had never come over to eat before. I served it as an appetizer with a crusty italian bread cut in about 3/4 inch slices....

I loved this recipe. I substituted cream cheese for the heavy cream and I think that made it better. I also served it in a bread bowl. Everyone I've made this for LOVED it! :)

Great dip. I had a craving for spinach artichoke dip and it was satisfied. I will admit, I bartend for a restaurant whos spin dip is really creamy, and this recipe was really nothing like it. Th...

WOW! Everyone loved this recipe! I've made it 3 times since Christmas! It also gave everyone a "taste" for artichokes, which was something we did not have prior to this! Some changes - I did ...

I doubled this recipe for a party and used a round chafing dish. I baked it in the oven for 20 minutes and then kept it warm over the sterno. I also modified the recipe a bit: more garlic(!), ...

This is a fantastic dip, however, I highly recommend making it in a smaller pan - I used a square corningware casserole, and it came out perfectly. I did not have any romano cheese, so I increa...

Very tasty and loved by all of my company, including the kids. My only change was that I used two cans of artichokes, one of which was in a marinade and I topped this dish with parm and a sprink...

The first time I tasted this dip was at a friend's dinner party. We all polished it off within 10 minutes! She gave me the recipe, and I made it the next week for my very picky boyfriend. He ...

Excellent dip!! Double the recipe and make enough for a couple of small casserole dishes, refridgerate and then when having a party you are ready to replenish!