Florentine Artichoke Dip

Florentine Artichoke Dip

839 Reviews 9 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Stephanie S.
Recipe by  Stephanie S.

“I am always asked to make this dip for parties and family gatherings. It is always the first thing to go! Serve it with either crackers or breadsticks.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 cups



  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 7x11 inch baking dish.
  2. In a medium bowl, mix together the cream cheese and mayonnaise until smooth. Mix in the artichoke hearts, spinach and Parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish.
  3. Bake covered for 20 minutes. Remove the cover, and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned.

Share It

Reviews (839)

Rate This Recipe
Bayou Gator

Bayou Gator

Hey yo, what's up my fellow recipe experimenters?? To be perfectly honest, this dip tasted better than the ones I've eaten from restaurants.........seriously. You should definitely make some changes to it, but once you find your perfect combination, you'll be extremely satisfied. First alteration I made was halving the cream cheese. Second, I halfed the mayo and added a little sour cream. You will definitely want to do something with the artichokes if you don't purchase marinated ones, or even if you do. I chopped mine up some more after they were drained and seasoned them with two kinds of seasoned salt, onion and garlic powder, a little black pepper, a small dash of italian seasoning and a couple of drops of hot sauce (I'm from Louisiana y'all). I also mixed a little garlic powder with the spinach after it was drained. Didn't use garlic cloves however next time, I will use only a couple and they'll be diced. Make sure you grease your dish with a non-stick cooking spray as well as a little Country Crock and you'll have one of the best spinach dips you've ever tasted.



This recipe was outstanding! I took the advice of others and used only 1 block cr.cheese, 1 jar marinated artichokes(cut up),1 box spinach, 1/2 cup mayo, 1/3 cup sour cream and shredded parmesan cheese. Save a couple tsps of the artichoke marinade and add to dip, too. I serve it w/blue corn chips. Everyone has loved this dip and wanted the recipe. I even make it the day before my party and refrigerate. Then I bake it for about 40 mins if it's coming from the frig. This recipe is a winner for sure!! No fail!!



This recipe got great reviews! The only changes I made (on the advice of other reviewers) was only using 1 tbsp lemon juice, marinated artichokes, 8 oz cream cheese, 8 oz sour cream. I chose to use the reduced fat cream cheese and reduced fat sour cream. I also used the shredded parmesan, romano, & asiago cheese instead of just parmesan, added a small jar of diced pimentos and 1 extra garlic clove. Everyone loved it!, even if it was reduced fat. Thanks for the great recipe.

More Reviews

Similar Recipes

Artichoke & Spinach Dip Restaurant Style

Artichoke & Spinach Dip Restaurant Style

Hot Artichoke and Spinach Dip II

Hot Artichoke and Spinach Dip II

Luscious Spinach Artichoke Dip

Luscious Spinach Artichoke Dip

Hot Artichoke Spinach Dip

Hot Artichoke Spinach Dip

Artichoke Spinach Dip

Artichoke Spinach Dip

Spinach and Artichoke Dip

Spinach and Artichoke Dip


Amount Per Serving (16 total)

  • Calories
  • 194 cal
  • 10%
  • Fat
  • 17.1 g
  • 26%
  • Carbs
  • 4.9 g
  • 2%
  • Protein
  • 6.1 g
  • 12%
  • Cholesterol
  • 39 mg
  • 13%
  • Sodium
  • 379 mg
  • 15%

Based on a 2,000 calorie diet



previous recipe:

Hot Artichoke and Spinach Dip II


next recipe:

Hot Artichoke Spinach Dip