Print Options

Back to Hot Spinach Artichoke Dip >

Include these items:

Select reviews >

Taste of Home Logo

Hot Spinach Artichoke Dip

 Hot Spinach Artichoke Dip
"This tasty appetizer is similar to the version served in restaurants, but it has a fresh homemake flavor that keeps everyone dipping," remarks Cathy Carroll from Grayson, Louisiana. "It's a cheesy scrumptious snack that always results in recipe requests."
16 ServingsPrep/Total Time: 25 min.


  • 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.
Nutritional Facts: 1 serving (2 tablespoons) equals 89 calories, 7 g fat (4 g saturated fat), 16 mg cholesterol, 203 mg sodium, 2 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

2 of 2

Hot Spinach Artichoke Dip (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.