Print Options

Back to Hot Artichoke Spinach Dip >

Include these items:

Select reviews >

Taste of Home Logo

Hot Artichoke Spinach Dip

Hot Artichoke Spinach Dip
This hot dip is favored by family and friends so it always appears on my party menus. To avoid last-minute fuss, I assemble it the night before and bake it when I need it the next day.
20 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

  • 1/2 cup chopped green onions
  • 2 tablespoons butter
  • 4 ounces cream cheese, softened
  • 2 packages (10 ounces each) frozen creamed spinach, thawed
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Cajun seasoning
  • 1/2 teaspoon minced fresh thyme
  • 1/2 teaspoon hot pepper sauce
  • 1 garlic clove, minced
  • 1/4 cup grated Parmesan cheese
  • Toasted baguette slices or pita chips

Directions

  • In a small skillet, cook onions in butter until tender; set aside. In
  • a large bowl, beat cream cheese until smooth. Stir in the onion
  • mixture, spinach, artichokes, Monterey Jack and Swiss cheeses,
  • Worcestershire sauce, Cajun seasoning, thyme, hot pepper sauce and
  • garlic.
  • Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at
  • 350° for 25-30 minutes or until bubbly around the edges.
  • Top with Parmesan cheese. Broil 4-6 in. from the heat for 3-5 minutes
© Taste of Home 2013

2 of 2

Hot Artichoke Spinach Dip (continued)

Directions (continued)

  • or until golden brown. Serve warm with baguette slices or pita
  • chips. Refrigerate leftovers. Yield: 5 cups.
Nutrition Facts: 1/4 cup (calculated without baguette slices or pita chips) equals 106 calories, 7 g fat (5 g saturated fat), 20 mg cholesterol, 302 mg sodium, 5 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013