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Artichoke & Spinach Dip Pizza Recipe
Artichoke & Spinach Dip Pizza Recipe photo by Taste of Home

Artichoke & Spinach Dip Pizza Recipe

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When I have it in my pantry, I swap garlic oil for regular olive oil. It adds a little something without overpowering the toppings. —Shelly Bevington-Fisher, Hermiston, OR
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:24 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 24 servings


  • 1 prebaked 12-inch pizza crust
  • 1 tablespoon olive oil
  • 1 cup spinach dip
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
  • 1/2 cup oil-packed sun-dried tomatoes, patted dry and chopped
  • 1/4 cup chopped red onion

Nutritional Facts

1 piece equals 127 calories, 9 g fat (2 g saturated fat), 6 mg cholesterol, 213 mg sodium, 10 g carbohydrate, trace fiber, 3 g protein.


  1. Preheat oven to 450°. Place crust on an ungreased pizza pan; brush with oil. Spread spinach dip over top. Sprinkle with cheese, artichokes, tomatoes and onion.
  2. Bake 8-10 minutes or until cheese is melted and edges are lightly browned. Cut into squares. Yield: 24 pieces.
Originally published as Artichoke & Spinach Dip Pizza in Simple & Delicious December/January 2014

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviewed Jul. 12, 2015

"Tasty! I used a boboli crust on the grill. I also used the spinach dip made with greek yougurt. Yum!"

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