Cheesy Hot Artichoke Spinach Dip Recipe

4.5 5 8
Cheesy Hot Artichoke Spinach Dip Recipe
Cheesy Hot Artichoke Spinach Dip Recipe photo by Taste of Home
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Cheesy Hot Artichoke Spinach Dip Recipe

Read Reviews
4.5 5 8
Publisher Photo
This hot dip is favored by family and friends so it always appears on my party menus. To avoid last-minute fuss, I assemble it the night before and bake it when I need it the next day.
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 1/2 cup chopped green onions
  • 2 tablespoons butter
  • 4 ounces cream cheese, softened
  • 2 packages (10 ounces each) frozen creamed spinach, thawed
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Cajun seasoning
  • 1/2 teaspoon minced fresh thyme
  • 1/2 teaspoon hot pepper sauce
  • 1 garlic clove, minced
  • 1/4 cup grated Parmesan cheese
  • Toasted baguette slices or pita chips

Directions

In a small skillet, cook onions in butter until tender; set aside. In a large bowl, beat cream cheese until smooth. Stir in the onion mixture, spinach, artichokes, Monterey Jack and Swiss cheeses, Worcestershire sauce, Cajun seasoning, thyme, hot pepper sauce and garlic.
Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until bubbly around the edges.
Top with Parmesan cheese. Broil 4-6 in. from the heat for 3-5 minutes or until golden brown. Serve warm with baguette slices or pita chips. Refrigerate leftovers. Yield: 5 cups.
Originally published as Hot Artichoke Spinach Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p31

Nutritional Facts

1/4 cup: 106 calories, 7g fat (5g saturated fat), 20mg cholesterol, 302mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 5g protein.

  • 1/2 cup chopped green onions
  • 2 tablespoons butter
  • 4 ounces cream cheese, softened
  • 2 packages (10 ounces each) frozen creamed spinach, thawed
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Cajun seasoning
  • 1/2 teaspoon minced fresh thyme
  • 1/2 teaspoon hot pepper sauce
  • 1 garlic clove, minced
  • 1/4 cup grated Parmesan cheese
  • Toasted baguette slices or pita chips
  1. In a small skillet, cook onions in butter until tender; set aside. In a large bowl, beat cream cheese until smooth. Stir in the onion mixture, spinach, artichokes, Monterey Jack and Swiss cheeses, Worcestershire sauce, Cajun seasoning, thyme, hot pepper sauce and garlic.
  2. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until bubbly around the edges.
  3. Top with Parmesan cheese. Broil 4-6 in. from the heat for 3-5 minutes or until golden brown. Serve warm with baguette slices or pita chips. Refrigerate leftovers. Yield: 5 cups.
Originally published as Hot Artichoke Spinach Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p31

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Reviews forCheesy Hot Artichoke Spinach Dip

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dp2009 User ID: 4532356 156395
Reviewed Dec. 27, 2012

"Nice flavors, but did not get bubbly (could have been my fault)."

MY REVIEW
brianneosborn User ID: 1758607 134914
Reviewed Dec. 31, 2011

"I didn't want to mess with the Uoven, so I tossed everything in the slow cooker. Next time I will use less worchestershire as the flavor stood out a bit too much for me. Overall this dip is awesome!"

MY REVIEW
twinec User ID: 1595432 156393
Reviewed Dec. 17, 2011

"Everyone raves about this dip when I make it. I make this every time I have guests over."

MY REVIEW
Gingerloeffler User ID: 4150160 152992
Reviewed Mar. 7, 2011

"Excellent! Made day before - was perfect for a party!"

MY REVIEW
carrie carney User ID: 1551037 137495
Reviewed Feb. 16, 2010

"Very good. I also made the day before to heat just prior to a party. However, I added about 3 tablespoons of half and half and 1/2 cup drained, iol-packed sun-dried tomatos to the mixture. Would definitely make this again."

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