Artichoke Spinach Dip364 Reviews
- Prep: 15 min
- Cook: 20 min
- Ready In: 35 min
“This is a great dip! It's prepared on the stove top instead of in the oven. Even veggie haters love this, and I'm always asked for the recipe whenever I make it. Omit the Parmesan cheese, if desired.” - by CINDYJ60
Original recipe yields 7 cups
- Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes.
- Mix cream cheese and sour cream into the spinach mixture. Stir in Parmesan cheese and garlic salt. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm.
Amount Per Serving (56 total)
- 80 cal
- 7.5 g
- 1.6 g
- < 1%
Based on a 2,000 calorie diet
Reviews (364)Rate This Recipe
"This was a wonderful recipe. It has been a hit at several parties, I modified it using some advice from other reviews... *saute fresh chopped garlic into butter (5-6 cloves) * use double the spina..." See morech and artichoke hearts * cut the creamcheese to 1.5 packages * cut the sourcream to only 1 container * use a mix of parmesean, asiago and romano I also made pita chips to go along with it...just brush olive oil mixed with pepper and garilic salt onto cut up pita pieces (triangles) and bake at 350 until crisp. Tastes better than what you get at resturaunts. "
"The missing ingredient: LEMON JUICE. I agree with another reviewer that when you have to change the recipe a whole lot, it's not a five star recipe. But with the changes I made, I would give this SIX..." See more stars! - I sauteed three garlic cloves and about two tablespoons of finely chopped onion with the butter - I used twice the artichokes and chopped them pretty small (like 1/4 inch to 1/2 inch pieces) - I used the full amount of cream cheese and sour cream-- half the amount looked disproportionate to all of those artichokes - I used kosher salt. mmm. - when I added the sour cream and cream cheese, I squeezed the juice of one small lemon into the mix. I figured the blandness indicated the need for a bright flavor. I really think that lemon juice was just the thing. Ours was tangy, creamy, and delicious. "
"I've made this dip 5-6 times, my suggestions...crush 4 cloves of garlic and cook in the butter as it's melting, also, I use two cans of artichoke hearts, and I cut the cream cheese and sour cream in h..." See morealf, and finally, for a little more flavor, I add some ground pepper, a dash of cayenne pepper to taste, and a tablespoon of worcestershire....great tasting and easy...can even put a big batch in a crock pot on low....stays warm and delicous for hours."
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