Search thousands of recipes reviewed by home cooks like you.

The Perfect Hot Artichoke and Spinach Dip

The Perfect Hot Artichoke and Spinach Dip

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
ELIZABETH10582

ELIZABETH10582

This rich and cheesy hot artichoke and spinach appetizer offers a flavor surprise: the mild heat of chopped fresh jalapeno! Goes great with sliced French bread!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 600 mg
  • 24%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, combine green onions and jalapeno. Stir in pressed garlic.
  3. In an 8x10 inch glass baking dish, mix sour cream and mayonnaise. Stir in green onions mixture. Blend in 1 cup mozzarella and 1/2 cup Parmesan. Stir in spinach and artichokes. Spread mixture evenly across the baking dish. Sprinkle lemon juice on top, and cover with aluminum foil.
  4. Bake in a preheated oven about 20 minutes. Remove, and sprinkle with remaining 1/4 cup mozzarella and 1/4 cup Parmesan. Return to oven, and bake until lightly browned, about 5 minutes more.
  5. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

CANDYLAND7
50

CANDYLAND7

4/28/2007

This is really good. I have tried it with both frozen and fresh spinach and I liked it better with the frozen.

WashingtonHuskiesFan
48

WashingtonHuskiesFan

11/17/2008

I've made this three times and I think I've finally got it perfected. I used 4 jalapenos chopped coarsely. To cut back on fat, I used 1/2 cup mayo and 1/2 cup light chive/onion cream cheese (instead of 1 full cup mayo.) I used 1/2 bag of fresh spinach leaves. I also used salt, pepper and a sprinkling of crushed red pepper flakes. I then spread it in the baking dish and sprinkled with parmesan that would brown nicely. Spicy, hot and good!

NATEYSMOM
42

NATEYSMOM

7/20/2006

I would recommend not using marinated artichokes for this recipe like I did.. It made the dip quite vinegary in my opinion... otherwise this is delicious! My friends all liked it.. I double the recipe, and had leftovers for a few days.. great with pita chips.. yum!!! Also..I think next time, I will use cream cheese instead of mayo to make it a bit cheesier.

More reviews

Similar recipes

ADVERTISEMENT