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Veronica's Hot Spinach, Artichoke and Chile Dip 21

Veronica's Hot Spinach, Artichoke and Chile Dip


"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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40 m servings 314 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 28.8 g
  • 44%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 682 mg
  • 27%

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).
  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.


  • 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 312
  1. 428 Ratings

Most helpful positive review

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 p...

Most helpful critical review

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?

Most helpful
Most positive
Least positive

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 p...

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 chil...

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 artic...

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...

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.

Loved It! I made for Halloween last night and got a lot of compliments! I followed the recipe exactly. This is the best spinach dip I have ever made! Thank you so much! I will be making this aga...

I liked this even more than the "Artichoke & Spinach Dip Restaurant Style" recipe. Next time I'll add a few cloves of garlic!

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