- 1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
- 2 tablespoons chopped onion
- 1 tablespoon butter, softened
- 1 package (10 ounces) frozen chopped spinach, thawed and well drained
- 1/4 cup grated Parmesan cheese
- 2 cups (8 ounces) shredded Colby/Monterey Jack cheese
- 1/2 cup milk
- 3/4 teaspoon Creole seasoning
- Vegetables, tortilla chips or crackers
- In a skillet, saute artichokes and onion in butter until onion is tender. Stir in spinach and Parmesan cheese; cook over low heat until spinach is heated through. Add Colby/Monterey Jack cheese, milk and Creole seasoning; heat until cheese is melted. Serve immediately with vegetables, tortilla chips or crackers. Yield: 2 cups.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Hot Spinach Artichoke Dip
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"My hubby was thrilled and has been a repeat fave."
"I have made this many times...I add a half pound of crab and it works just fine....The thing for some to remember is that a cup of cheese is 4 oz. not 8 oz. as with liquid mesurements..."
"I make this recipe often and it's always a hit. The issue regarding the cheese... it calls for 8oz of each cheese listed equaling 2 cups. This is very convenient to put in a crock pot at a party and always tasty."
"Oooey Gooey cheesy is a good thing."
"I can usually understand what is required in a recipe. This one is a stumper. 2 cups or 8 oz of cheese? It made an ooey- gooey mess using 2 cups of cheese. I am going to try and save it by combining another recipe. Please make it easy to understand."