Really Wicked Spinach Artichoke Dip

Really Wicked Spinach Artichoke Dip

6 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
chefsquig
Recipe by  chefsquig

“This is my personal take on spinach artichoke dip. Enjoy this recipe. Add tri-color tortilla chips around the edge of the serving dish.”

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Ingredients

Adjust Servings

Original recipe yields 1 1/2 quarts

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix artichoke hearts, spinach, cream cheese, Asiago cheese, fontina cheese, and Greek yogurt together in a bowl. Stir red pepper flakes, minced garlic, and black pepper through the mixture; spread into a casserole dish.
  3. Bake in preheated oven until warm, about 8 minutes.

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Reviews (6)

Rate This Recipe
Flea36
2

Flea36

I loved this recipe. I made it for a party and everyone just raved about it. The only thing I changed in it was the cheeses because I couldn't find the Asiago or the Fontina cheeses. I used grated fresh Parmesan cheese that you find in the cheese or deli section. I also used Monterrey Jack cheese. It was absolutely delicious.

newcook@38
2

newcook@38

Spinach and artichoke dip how it should be, no mayonnaise! Mayo is a cheap replacement for cheese, gross! I've made this recipe as a dip 4 times and as a pasta dish 2x (cook a box of pasta like penne, bowtie or medium shells al dente and mix the artichoke juice into the sauce mix then stir in cooked pasta and bake). For Thanksgiving I bought a nice casserole dish (w/ lid and metal holder) and made this dip and presented it to the host. Everyone loved the idea! I use sour cream as I don't buy GY (I'm learning to make my own), cut down on the pepper, and use 1TBS of Sriracha instead of the red pepper flakes. The small amount of sriracha gives the dish a nice flavor but does not make it spicy, my 2 year old eats it up.

Christina
2

Christina

YUMMY! I did make a few slight changes, but nothing too major...I halved the recipe, using a whole 10oz. frozen chopped spinach. Also, I only had sour cream on hand, so I used that in place of the greek yogurt. As far as the crushed pepper flakes and black pepper, I just used both of those, to taste b/c I didn't want it to be too spicy for the kids. I baked this about 20-25 minutes, until it was bubbly. Great flavor, and a definite keeper! Thanks for sharing. :)

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 389 cal
  • 19%
  • Fat
  • 27.8 g
  • 43%
  • Carbs
  • 18.3 g
  • 6%
  • Protein
  • 20.3 g
  • 41%
  • Cholesterol
  • 86 mg
  • 29%
  • Sodium
  • 1038 mg
  • 42%

Based on a 2,000 calorie diet

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