Cheesy Hot Artichoke Spinach Dip Recipe
Cheesy Hot Artichoke Spinach Dip Recipe photo by Taste of Home

Cheesy Hot Artichoke Spinach Dip Recipe

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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.
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:20 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 20 servings


  • 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

Nutritional 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.


  1. 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.
  2. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until bubbly around the edges.
  3. Top with Parmesan cheese. Broil 4-6 in. from the heat for 3-5 minutes or until golden brown. Serve warm with baguette slices or pita chips. Refrigerate leftovers. Yield: 5 cups.
Originally published as Hot Artichoke Spinach Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p31

Light-Bodied White Wine

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

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Reviewed Dec. 27, 2012

"Nice flavors, but did not get bubbly (could have been my fault)."

Reviewed Dec. 31, 2011

"I didn't want to mess with the Uoven, so I tossed everything in the slow cooker. Next time I will use less worchestershire as the flavor stood out a bit too much for me. Overall this dip is awesome!"

Reviewed Dec. 17, 2011

"Everyone raves about this dip when I make it. I make this every time I have guests over."

Reviewed Mar. 7, 2011

"Excellent! Made day before - was perfect for a party!"

Reviewed Feb. 16, 2010

"Very good. I also made the day before to heat just prior to a party. However, I added about 3 tablespoons of half and half and 1/2 cup drained, iol-packed sun-dried tomatos to the mixture. Would definitely make this again."

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