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Hot Spinach Artichoke Dip Recipe

Hot Spinach Artichoke Dip Recipe photo by Taste of Home

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"This tasty appetizer is similar to the version served in restaurants, but it has a fresh homemake flavor that keeps everyone dipping," remarks Cathy Carroll from Grayson, Louisiana. "It's a cheesy scrumptious snack that always results in recipe requests."

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Hot Spinach Artichoke Dip Recipe

Prep/Total Time: 25 min.

Yield: 16 Servings

5 20 25

Ingredients

1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
2 tablespoons chopped onion
1 tablespoon butter, softened
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1/4 cup grated Parmesan cheese
2 cups (8 ounces) shredded Colby/Monterey Jack cheese
1/2 cup milk
3/4 teaspoon Creole seasoning
Vegetables, tortilla chips or crackers

Directions

In a skillet, saute artichokes and onion in butter until onion is tender. Stir in spinach and Parmesan cheese; cook over low heat until spinach is heated through. Add Colby/Monterey Jack cheese, milk and Creole seasoning; heat until cheese is melted. Serve immediately with vegetables, tortilla chips or crackers. Yield: 2 cups.

Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Nutritional Facts 1 serving (2 tablespoons) equals 89 calories, 7 g fat (4 g saturated fat), 16 mg cholesterol, 203 mg sodium, 2 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Hot Spinach Artichoke Dip in Taste of Home February/March 2001, p66

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Hot Spinach Artichoke Dip

Hot Spinach Artichoke Dip

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Reviewed on Jan. 24, 2012 by ANTHORNHILL

My hubby was thrilled and has been a repeat fave.

Reviewed on Sep. 24, 2011 by Trent Tarpley

I have made this many times...I add a half pound of crab and it works just fine....The thing for some to remember is that a cup of cheese is 4 oz. not 8 oz. as with liquid mesurements...

Reviewed on Sep. 23, 2011 by duhon159

I make this recipe often and it's always a hit. The issue regarding the cheese... it calls for 8oz of each cheese listed equaling 2 cups. This is very convenient to put in a crock pot at a party and always tasty.

Reviewed on Sep. 17, 2011 by carice54

Oooey Gooey cheesy is a good thing.

Reviewed on Aug. 27, 2011 by Cheryl Marshall

I can usually understand what is required in a recipe. This one is a stumper. 2 cups or 8 oz of cheese? It made an ooey- gooey mess using 2 cups of cheese. I am going to try and save it by combining another recipe. Please make it easy to understand.

Reviewed on Jun. 21, 2011 by Samar1986

this is really interesting..<