Hot Spinach and Artichoke Dip

Total Time

Prep: 20 min. Bake: 40 min.


3 cups

Updated: Aug. 17, 2023
This is my take on California Pizza Kitchen's Hot Spinach Dip. I added artichoke hearts for extra tastiness and texture plus Hatch chiles for a kick.I always use a flavored salt (in this case celery) for more flavor. —Michaela Rosenthal, Woodland Hills, California
Hot Spinach and Artichoke Dip Recipe photo by Taste of Home
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  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup mayonnaise
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup shredded Asiago cheese
  • 1 teaspoon dried minced garlic
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon celery salt
  • 1 can (14 ounces) water-packed artichoke hearts, drained and coarsely chopped
  • 5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
  • 1 can (4 ounces) chopped green chiles, drained
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/3 cup shredded part-skim mozzarella cheese
  • Tortilla chips or cubed sourdough bread


  1. Preheat oven to 350°. In a large bowl, beat the first 7 ingredients until combined. Stir in artichokes, spinach, chiles and pimientos. Transfer to a greased 3-cup baking dish; sprinkle with mozzarella. Place on a rimmed baking sheet.
  2. Bake until hot and bubbly, 40-45 minutes. Serve with tortilla chips or bread.

Nutrition Facts

1/4 cup: 150 calories, 13g fat (6g saturated fat), 27mg cholesterol, 324mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 5g protein.

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