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READY IN 25 mins

Baked Spinach Artichoke Dip

Read Reviews (143)

"This is a favorite at family get togethers. It's always gone in a flash! Serve with tortilla chips or petite sourdough French bread slices." — Kathy Berliner

Ingredients Edit and Save

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Original recipe makes 4 cups Change Servings

1 (10 ounce) package frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese

1/4 teaspoon ground white pepper
1 teaspoon lemon juice
1/4 cup grated Parmesan cheese

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Directions

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine spinach, artichoke hearts, 1/2 cup Parmesan cheese, mozzarella cheese, white pepper, and lemon juice. Mix well, and spoon mixture into a 1 quart baking dish. Top with remaining 1/4 cup parmesan cheese.
Bake for 15 to 20 minutes, or until hot and bubbly.

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PREP 5 mins
COOK 20 mins
READY IN 25 mins

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I did this dip for Thanksgiving, and it was a hit! However, after reading the reviews, I went ahead and made some changes in order to make sure the dip came out perfect. I doubled all the ingredients, except for the Parm cheese topping. I added 1 C. Mayo, and 1 C. Sour Cream, blended them all well. Cover and bake 350F for 30 minutes. I removed the cover and let it bake an additional 15 minutes. I made up a bread bowl by using a pumpernickel bread, cut the top, hollow out the inside. Scoop the dip into the bowl, and I served with Crackers and nacho chips. The consistency was just right. It was a hit at the party, I'm asked to make it again for Christmas.

—CookinGheri

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Most Helpful Critical Review

Aug 29, 2002

This dip was ok. I didn't love it. I'm not a big fan of spinach and I felt the flavor of the spinach came through too much. My family seemed to enjoy it. I used rye bread toast rounds as a "dipper." I don't think I'll make this again.

—CSANDST1

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197 Ratings

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Sep 04, 2003

I loved this recipe, though I took other's advice and added 3/4 block of fat free cream cheese, two cloves of garlic, and a bit of colby jack shredded cheese. All of that made it a little richer, creamier, not so dry, and more flavorful. It was an absolute hit, and great rewarmed the next day for dinner (what little was left). The only thing..it took nearly twice as long to bake as the original recipe states.

—JMILAN73

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Nov 18, 2005

I make a variation of this recipe all the time and people love it. Try this - use 18oz of artichokes rather than 14, add 1c. mayo, and use 1 c. parm along with the other ingredients listed. Mix it all up and bake it covered at 325 for 30 minutes. Then uncover and bake until light brown. It will be creamy and delicious. Enjoy!

—Margie

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Mar 11, 2003

This recipe is great BUT I would suggest two things. One, use creamed spinach instead of plain and serve in a stoneware dish so that it stays hot longer. I also serve this with tortilla chips and not bread and it is much better. This dip is best hot- so keep your oven on and keep popping it back in.

—SCHLUH

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Mar 11, 2003

Disclaimer: not suitable for chips. yes it's thick and tastes like spinach and artichokes That said, this dip is amazing. Use creamed spinach, add a couple cloves of garlic and serve in a hollowed out round of french bread with bread cubes for dipping. magnificent.

—DERKUH

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Sep 25, 2003

I thought this recipe was great just the way it is. (I noticed a lot of reviews saying to add cream cheese, garlic, onion, etc.?) It IS best served hot, but this dip went so fast with my family, it never had a chance to get cold! Very good. Try it!

—KOALAGIRL

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Sep 04, 2003

I had lost this recipe and was so happy to find it again. My suggestions: roast a whole clove of garlic with olive oil and add it right in. I also like to add about 3 or 4 ounces of cream cheese.

—GUZA

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Nutrition

Calories
30 kcal
1%

Carbohydrates
1.9 g
< 1%

Cholesterol
5 mg
2%

Fat
1.5 g
2%

Fiber
0.7 g
3%

Protein
2.4 g
5%

Sodium
139 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Spinach Artichoke Dip

Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories: 30
Calories from Fat: 14

% Daily Value *
Total Fat 1.5g 2 %
Saturated Fat 0.9g 4 %
Cholesterol 5mg 2 %
Sodium 139mg 6 %
** Potassium 37mg 1 %
Total Carbohydrates 1.9g < 1 %
Dietary Fiber 0.7g 3 %
Protein 2.4g 5 %
** Sugars 0.1g
Vitamin A 22 %
Vitamin C 4 %
Calcium 7 %
Iron 2 %
** Thiamin < 1 %
** Niacin 5 %
** Vitamin B6 1 %
** Magnesium 3 %
** Folate 7 %

* 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.