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Cheesy Hot Artichoke Spinach Dip

 Cheesy 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.


  • 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


  • 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.

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Cheesy Hot Artichoke Spinach Dip (continued)

Directions (continued)

  • 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
  • or until golden brown. Serve warm with baguette slices or pita
  • chips. Refrigerate leftovers. Yield: 5 cups.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.