Islander Artichoke and Spinach Dip Recipe -
Islander Artichoke and Spinach Dip Recipe

Islander Artichoke and Spinach Dip

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"This cheesy, creamy artichoke and spinach dip served in a bread bowl is sure to please a hungry crowd. Great hot or cold!"

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Original recipe makes 10 servings Change Servings


  1. Preheat oven to 350 degrees F.
  2. Carefully hollow 1 loaf, leaving 1-inch on sides and bottoms. Cube removed bread and additional loaf.
  3. Place bowl and cubes on baking sheets and bake for 10 minutes or until golden brown.
  4. Blend mayo, sour cream and dip; mix together in a large bowl. Add artichoke hearts, spinach and water chestnuts; mix well. Cover and refrigerate until well chilled.
  5. Transfer to bread bowl and serve with toasted bread cubes.
  6. To serve hot: Stir in 1 cup grated Parmesan cheese; microwave on high 4-5 minutes or until hot, stirring occasionally.
  7. Transfer dip to bread bowl and serve with toasted bread cubes.
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Reviews More Reviews

Feb 09, 2011

This was an amazing recipe. One thing I changed was the sour cream. I have found that you can substitute plain low fat Greek yogurt for sour cream in many recipes with no noticeable difference. Fage is a remarkable choice but a little pricey. Trader Joes and Fresh and easy now have their own brand of the plain Greek yogurt. Make sure it is Greek yogurt or the consistency will be off. Plus there are 19g of protein in every serving! Bonus!

Nov 23, 2009

I'd never made Artichoke Spinach dip before, but needed something for a crock pot party. I made it using fat free mayo and low fat sour cream & since I had fresh spinach that I didn't want to spoil, I chopped and used that. The package of shredded parmesan had 1-1/2 cups in it so I just added the entire bag intead of just a 1 cup. I heated it in crock pot until spinach was cooked & took to party. Skipped the bread and used Club crackers instead. People went crazy over it, couldn't believe how many went around asking "Who brought the spinach dip?" & some were the last people I would have expected to like it! Definitely a 'do over' which I did a few weeks later (used frozen spinach that time) for a quilting weekend where were also used it cold in our lunch roll ups.

Oct 05, 2009

Just made this for football sunday. Go Bears! It was excellant, only thing we changed, didn't put in water chestnuts...we added cooked bacon and red onion. Yummy

Mar 11, 2010

I served half of this recipe cold and the other half hot with parmesan cheese. No one could decide which one they liked better.

Mar 08, 2010

Awesome, Yummy and Easy! I omit the water chestnuts and tend to be generous on the artichoke hearts but other wise the ranch dip is key. I have made this several time and will continue to use this recipe when I need a warm, creamy, delicious dip!

Jan 11, 2011

Threw everything in my food processor and, BAM, I was done. Put a little bit of garlic powder in, just because. It is absolutly delicious. Didn't have any parmesan cheese but it is great without it. Put it all into the hawaiian bread bowl and served with ruffle potato chips also. Thanks for sharing.

Jan 25, 2010

This was easy and delicious! I didn't do the bread--just made the dip. I substituted plain yogurt for half the mayo and it tasted great.

Nov 19, 2009

This was a great recipe! I doubled it to accomodate our large group of family and friends and it was a hit! I did not toast the bread and it was still amazing. Added the cheese even though we didn't heat up the dip and it still had that great parmesean taste.


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  • Calories
  • 601 kcal
  • 30%
  • Carbohydrates
  • 61.1 g
  • 20%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 32.8 g
  • 50%
  • Fiber
  • 5.4 g
  • 22%
  • Protein
  • 18.9 g
  • 38%
  • Sodium
  • 880 mg
  • 35%

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

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