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Hot Artichoke-Spinach Dip Recipe

"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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Hot Artichoke-Spinach Dip

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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."

Reviewed Dec. 23, 2013

"It was fabulous, my guests scraped the bottom clean."

Reviewed Oct. 25, 2012

"Every time we have spinach in the house I make this dip. I add some crushed red pepper flakes to it to add a little kick."

Reviewed Oct. 9, 2012

"I absolutely loved this! I made this for a family get-together and it was a hit. What was left my grandma asked if she could keep. It had to be something special to impress grandma!"

Reviewed Sep. 25, 2012

"Awesome recipe! The flavor was great! I will definitely be making this again :)"

Reviewed May. 26, 2012

"This was delicious...didn't change a thing...Will definitely make again."

Reviewed Apr. 16, 2012

"Made this for a meeting and it was met with rave reviews. Everyone requsted the recipe. Looked good, smelled good, tasted good."

Reviewed Oct. 26, 2011

"This recipe was delicious and I'll be making it again for a luncheon. Thought just a couple drops of Tabasco might give it a little kick. Think I'll try that next time."

Reviewed Jan. 22, 2011

"I made this recipe with marinated artichoke hearts and I used 5-cheese italian blend in place of the mozarella. It was delicious and we will be having this again. I made it as a side dish for dinner instead of an appetizer. Loved it."

Reviewed Apr. 3, 2009

"Fantastic recipe. I also used the marinate artichokes with ritz crackers as an appitizer for dinner. The leftover marinade from the artichokes is a great addition to a salad. Everyone in the family loved it."

Reviewed Mar. 21, 2009

"I have made this recipe a few times and every time it is a hit. The last time, I added a little extra high quality parmesan. It gave it a little extra zip. It goes great with homemade toasted garlic pita chips."

Reviewed Jan. 1, 2009

"PS I also used marinated artichoke hearts rather than canned because that was what I had on hand. Very good! Try it, you won't be disappointed!"

Reviewed Jan. 1, 2009

"I used reduced fat cream cheese, reduced fat mayonaise,fresh spinach,topped it with parmesean cheese and provolone rather than mozzarella and broiled it for a couple of minutes at the end of baking to brown the cheese some. Very yummy and with all of the same great taste."

Reviewed Dec. 16, 2008

"add dried red pepper flakes for a bit of a kick"

Reviewed Dec. 31, 2007

"Double the cream cheese and no mozarella cheese or sour cream"

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Wine Pairings

Light-Bodied White Wine

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