Hot Spinach Artichoke Dip Recipe
Hot Spinach Artichoke Dip Recipe photo by Taste of Home

Hot Spinach Artichoke Dip Recipe

Publisher Photo
"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."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 16 servings

Ingredients

  • 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

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.

Directions

  1. 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.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Originally published as Hot Spinach Artichoke Dip in Taste of Home February/March 2001, p66

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.

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

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Jan. 24, 2012

"My hubby was thrilled and has been a repeat fave."

MY REVIEW
Reviewed Sep. 24, 2011

"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..."

MY REVIEW
Reviewed Sep. 23, 2011

"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."

MY REVIEW
Reviewed Sep. 17, 2011

"Oooey Gooey cheesy is a good thing."

MY REVIEW
Reviewed Aug. 27, 2011

"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."

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