"This is a rich, delicious dip that can be served with tortilla chips or slices of toasted French bread. It can be easily substituted with fat-free ingredients for all of you health freaks out there! It's an absolute hit at all parties. Here are a few suggested garnishes: shredded Monterey Jack cheese, chopped red bell peppers, parsley, sliced mushrooms, or bread crumbs." — Youri
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1 (14 ounce) can
artichoke hearts, drained and chopped
1/2 (10 ounce) package
frozen chopped spinach, thawed
grated Romano cheese
This dip is always gone when I make it! I do change a few things though. You MUST drain and rinse the artichoke hearts,it gets rid of that slightly odd flavor. I also use the whole block of cream cheese. Instead of romano cheese I use about a cup of mozzarella and about half a cup of grated parm. cheese on top. I love garlic so i usually add about a teaspoon of minced garlic. Throw the artichokes, cream cheese and spinach in the blender to make it less lumpy. I serve this with chips or with carrot and celery sticks. Enjoy!
Very disappointed. I can't believe this didn't turn out good with all the rave reviews it has. I followed the recipe to a tee and it still turned out horrible. It was very dry & hard - we were trying to use it for a dip for chips. The chips broke off in it. Maybe it is more meant for breads, but we were expecting a creamy dip for chips (like in nice restaurants). Instead we ended up with a hard spread-type dish. We will not be trying this again unless we come up with a way to make it creamy. Sorry!
I will be honest, I haven't made this *exact* recipe but I make one that's very close so I thought I'd share my suggestions. I use equal parts mayo (light is fine) and sour cream, no cream cheese. Also, a little fresh lemon juice and some extra garlic help give it some flavor. And finally...I think for any restaurant-quality spinach artichoke dip, monterrey jack cheese is a MUST! I use about 1 cup - half mixed into the dip and the other half baked on top (cover with foil while baking to prevent rubbery cheese). Oh, and I always serve with blue corn tortilla chips and a side of salsa and sour cream. All in all, this is a great and easy recipe to have on hand!
I made this two nights ago and it was AWESOME!!! I did tweak it a bit: I used 1 cup sour cream, 1 whole package cream cheese, 1/2 cup Romano cheese and 1 full tsp. garlic. It was very creamy this way, just the way I like it. My bro and his GF gobbled it up. They said it was just like eating it at a restaurant.
Excellent party food! I doubled everything (to use up all the spinach) except for the artichoke hearts (only had 2- 6oz. jars)and cream cheese (I used the whole 8 oz. block), and used grated Parmesean (from a bag, not the can). I also threw in about 1/2 c. grated Monterrey Jack cheese. I had to bake it longer--around 40 min. I also used a stoneware baking dish.
This is such an easy and delicious recipe, I'm so happy I've found it. There are so many things you can add to it depending on what you like too. Everytime I make it with a few extra ingredients and it's always delicious.
You can also throw it on a pizza dough and bake it up for a great spinach artichoke pizza.
This recipe was okay... I think the problem was that I expected it to taste like the appetizer from TJI Friday's and it didn't. It lacked something and was too creamy. I think it had too much sour cream and not enough romano or even monterey jack cheese. I followed the recipe exactly as stated and served it right out of the oven. I thought it tasted best hot and when it cooled down it actually didn't taste too good. I served this dip at a party and had a ton of leftovers, so it didn't go over too well with my guests... I'm going to keep on looking for that TJI Friday's look alike!
A friend brought this to a party yesterday and we loved it!!! I'm looking forward to making this myself! The spinach flavor is not overpowering which I liked!
* Percent Daily Values are based on a 2,000 calorie diet.
Luscious Spinach Artichoke Dip
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 36
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