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The Perfect Hot Artichoke and Spinach Dip


"This rich and cheesy hot artichoke and spinach appetizer offers a flavor surprise: the mild heat of chopped fresh jalapeno! Goes great with sliced French bread!"
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45 m servings 306 cals
Original recipe yields 10 servings


  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 600 mg
  • 24%

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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  • Prep

  • Cook

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, combine green onions and jalapeno. Stir in pressed garlic.
  3. In an 8x10 inch glass baking dish, mix sour cream and mayonnaise. Stir in green onions mixture. Blend in 1 cup mozzarella and 1/2 cup Parmesan. Stir in spinach and artichokes. Spread mixture evenly across the baking dish. Sprinkle lemon juice on top, and cover with aluminum foil.
  4. Bake in a preheated oven about 20 minutes. Remove, and sprinkle with remaining 1/4 cup mozzarella and 1/4 cup Parmesan. Return to oven, and bake until lightly browned, about 5 minutes more.

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Read all reviews 52
  1. 67 Ratings

Most helpful positive review

This is really good. I have tried it with both frozen and fresh spinach and I liked it better with the frozen.

Most helpful critical review

Do not judge this recipe from the picture. It looks much better in person. I did not like the peppers in this recipe so I exchanged them with garlic and chilli powder. That seemed to work MU...

Most helpful
Most positive
Least positive

This is really good. I have tried it with both frozen and fresh spinach and I liked it better with the frozen.

I've made this three times and I think I've finally got it perfected. I used 4 jalapenos chopped coarsely. To cut back on fat, I used 1/2 cup mayo and 1/2 cup light chive/onion cream cheese (ins...

I would recommend not using marinated artichokes for this recipe like I did.. It made the dip quite vinegary in my opinion... otherwise this is delicious! My friends all liked it.. I double the...

The is the BEXT artichoke and Spinach Dip recipe I have ever had and I've been looking for quite a while. I used frozen chopped spinach (thawed and drained) instead of the fresh and it turned o...

Yum!! I cut back on the spinach and just chopped half an 8 oz bag of fresh baby spinach and it was perfect. Will make it again!

I took this recipe to a familiy get-together and got rave reviews. It was excellent! I will be making this over and over again.

I decided to leave off the spinach, (not a family favorite), and mozz cheese. It's important to drain the artichoke hearts very well, otherwise It can result in a very oily dip. I fried the jale...

I have chopped up shrimp and crab meat to put into this also. I also have sprinkled slivered and chopped, toasted almonds on top for a garnish and more texture. I have also added chopped red b...

Almost perfect as is. I used cream cheese instead of mayo for extra cheesiness. I also omitted the peppers because I don't like spicy and it was GREAT! I added some black pepper. I made it with ...