Hot Artichoke-Spinach Dip Recipe

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"One taste of this outrageously delicious dip and your guests will not stop eating it until it's gone," promises Michelle Krzmarzick from Torrance, California. "The savory blend of artichokes, spinach and Parmesan cheese is positively addictive! It taste even better if you make it the night before and chill it in the fridge before baking."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:24 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 24 servings


  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup mayonnaise
  • 1 garlic clove, minced
  • 1 teaspoon dried basil
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1/2 cup frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup shredded mozzarella cheese
  • Assorted crackers

Nutritional Facts

2 tablespoon: 68 calories, 6g fat (3g saturated fat), 13mg cholesterol, 139mg sodium, 2g carbohydrate (trace sugars, trace fiber), 2g protein


  1. In a large bowl, combine the cream cheese, Parmesan cheese, mayonnaise, garlic, basil, garlic salt and pepper; mix well. Stir in the artichokes and spinach. Transfer to a greased 9-in. pie plate. Sprinkle with mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and edges are lightly browned. Serve with crackers. Yield: 3 cups.
Originally published as Hot Artichoke-Spinach Dip in Country Woman May/June 2005, p41

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 Feb. 8, 2016

"Outstanding! Made as directed but without the spinache. To my surprise it was a hit with adults as well as teenagers! Easy to prepare and made early in the day before guests arrived, then baked. As a volunteer food editor for Taste of Home I enjoy making dishes that impress on flavor!"

Reviewed Jan. 18, 2016

"This was delicious and went fast. I will make a double batch next time. I am not a big fan of basil, so I used Italian seasoning instead."

Reviewed Jul. 4, 2014

"Amazing! Used pita chips since they're more sturdy."

Reviewed Jun. 10, 2014

"O.k. I wasn't crazy about the basil. Might add a little less next time. Or not at all."

Reviewed Feb. 9, 2014

"Excellent recipe."

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