Florentine Artichoke Dip Recipe - Allrecipes.com
Florentine Artichoke Dip Recipe
  • READY IN 35 mins

Florentine Artichoke Dip

Recipe by  

"I am always asked to make this dip for parties and family gatherings. It is always the first thing to go! Serve it with either crackers or breadsticks."

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    35 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 7x11 inch baking dish.
  2. In a medium bowl, mix together the cream cheese and mayonnaise until smooth. Mix in the artichoke hearts, spinach and Parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish.
  3. Bake covered for 20 minutes. Remove the cover, and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Dec 31, 2003

Hey yo, what's up my fellow recipe experimenters?? To be perfectly honest, this dip tasted better than the ones I've eaten from restaurants.........seriously. You should definitely make some changes to it, but once you find your perfect combination, you'll be extremely satisfied. First alteration I made was halving the cream cheese. Second, I halfed the mayo and added a little sour cream. You will definitely want to do something with the artichokes if you don't purchase marinated ones, or even if you do. I chopped mine up some more after they were drained and seasoned them with two kinds of seasoned salt, onion and garlic powder, a little black pepper, a small dash of italian seasoning and a couple of drops of hot sauce (I'm from Louisiana y'all). I also mixed a little garlic powder with the spinach after it was drained. Didn't use garlic cloves however next time, I will use only a couple and they'll be diced. Make sure you grease your dish with a non-stick cooking spray as well as a little Country Crock and you'll have one of the best spinach dips you've ever tasted.

Most Helpful Critical Review
Apr 25, 2003

As written I found this to be just an average dish with little taste. It is too creamy for my taste as well. I would reduce the cream cheese and mayo by 1/2 at least. I added some cayenne pepper and hot sauce and still found it needed more so I dumped in 1/2 package ranch recipe secret mix and that helped a lot!

Sep 04, 2003

This recipe was outstanding! I took the advice of others and used only 1 block cr.cheese, 1 jar marinated artichokes(cut up),1 box spinach, 1/2 cup mayo, 1/3 cup sour cream and shredded parmesan cheese. Save a couple tsps of the artichoke marinade and add to dip, too. I serve it w/blue corn chips. Everyone has loved this dip and wanted the recipe. I even make it the day before my party and refrigerate. Then I bake it for about 40 mins if it's coming from the frig. This recipe is a winner for sure!! No fail!!

Dec 04, 2006

This recipe got great reviews! The only changes I made (on the advice of other reviewers) was only using 1 tbsp lemon juice, marinated artichokes, 8 oz cream cheese, 8 oz sour cream. I chose to use the reduced fat cream cheese and reduced fat sour cream. I also used the shredded parmesan, romano, & asiago cheese instead of just parmesan, added a small jar of diced pimentos and 1 extra garlic clove. Everyone loved it!, even if it was reduced fat. Thanks for the great recipe.

Dec 31, 2003

After reading the reviews I attempted to make this dish with the following modifications: I used marinated artichokes and reduced the garlic content. The dip was excellent but was VERY strong tasting. Next time I will omit the garlic and lemon altogether since the marinated items are so flavorful. NOTE: You should chop your artichokes and spinach very well which makes it a very messy process but worth the effort! If the dip becomes dry (which mine did), just blend in some sour cream. A definite keeper!

Sep 26, 2003

Wow--This recipe is fabulous. I followed the recipe mostly--but since I tend to like things with lots of garlic and a bit spicy-hot, I added an extra clove of garlic and some red pepper flakes. I was also pleased with how easy this recipe was to make; I had never made a dip like this and was extremely pleased at how simple it was. My only warnings are: (1) unless you are taking this to a large gathering, you may want to half it because it makes a ton of dip! (2) even though you may purchase chopped spinach--chop it again to avoid large pieces. The brand I bought said chopped on the package but there were many whole pieces included.

Apr 26, 2003

This was the best artichoke dip I have ever made. I did everything the same - except I used marinated artichoke hearts. I halved the recipe for four of us and we had it on baguettes. As soon as I saw that the main ingrediant wasn't mayonnaise, I was sure it would be great (I hate the really greasy types of artichoke dip). This was not greasy in the slightest.

Apr 25, 2003

I read alot of the reviews and in response to the folks who thought this was dip was thick...try chopping the artichokes and spinach well; mix all the ingredients well (i use an electric mixer) and serve while very warm. Mine scoops up easily with a tortilla chip or cracker. Personally; I don't like spinach OR artichokes; yet I love this dip! I've made it twice and everyone devours it and asks for the recipe. It is garlicky, but fortunately all my friends and family love garlic. I'll definitely be making this dip often!


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  • Calories
  • 194 kcal
  • 10%
  • Carbohydrates
  • 4.9 g
  • 2%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 17.1 g
  • 26%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 379 mg
  • 15%

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

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