Spinach and Artichoke Dip Recipe

Name: Spinach and Artichoke Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs (.9 kg). fresh spinach leaves, washed, de-stemmed, and coarsely chopped; 1/2 onion, chopped fine; 1 bunch green onions {shallots}, sliced thin; 1 stick butter; 1 16 oz (448 grm). cream cheese; 1 tbsp (15 ml). worcesteshire sauce; granulated garlic to taste; 2 cans artichoke hearts, coarsely chopped; dash of Tabasco; 1 8 oz (224 grm). carton sour cream; 8 oz (224 grm). shredded mozarella cheese (plus a little parmesan, if desired)

Servings: persons

2 lbs (.9 kg). fresh spinach leaves, washed, de-stemmed, and coarsely chopped
1/2 onion, chopped fine
1 bunch green onions {shallots}, sliced thin
1 stick butter
1 16 oz (448 grm). cream cheese
1 tbsp (15 ml). worcesteshire sauce
granulated garlic to taste
2 cans artichoke hearts, coarsely chopped
dash of Tabasco
1 8 oz (224 grm). carton sour cream
8 oz (224 grm). shredded mozarella cheese (plus a little parmesan, if desired)

1
Place washed spinach in a pot with a tight fitting lid.
2
Steam over low heat about 8 minutes.
3
Melt butter in a heavy iron skillet or non-stick skillet.
4
Add spinach, green onions and regular onion.
5
Saute until onions are soft, about 5 minutes.
6
Stir in cream cheese, worcesteshire, granulated garlic, and Tabasco.
7
Stir until cream cheese melts.
8
Fold in artichoke hearts, sour cream and 2/3 mozarella cheese.
9
Allow all of the cheeses to melt.
10
Taste to correct seasoning.
11
{ You may want to increase Tabasco, etc.}
12
If mixture seems too thick to your taste, stir in a little milk until you reach the consistency you desire.
13
Pour this into an ovenproof serving dish.
14
Top with remaining shredded mozarella cheese.
15
This can refrigerated at this point if desired.
16
When ready to serve, place dish in a preheated 350 degree (175 C.) oven and bake for about 25 minutes, until hot and bubbly.
17
This is best served with tortillas that have been cut into 8 wedges and deep fried.
18
Drain on paper towels and sprinkle lightly with salt.

631

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lbs (.9 kg). fresh spinach leaves, washed, de-stemmed, and coarsely chopped, 1/2 onion, chopped fine, 1 bunch green onions {shallots}, sliced thin, 1 stick butter, and more.

Yes, Spinach and Artichoke Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spinach and Artichoke Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions