Spinach, Artichoke and Almond Dip Recipe

Name: Spinach, Artichoke and Almond Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 ounce) package frozen spinach; 1 (14 ounce) can artichokes, drained, coarsely chopped; ½ teaspoon kosher salt; ½ teaspoon ground black pepper; 1 tablespoon unsalted butter; 2 garlic cloves, grated; 1 (8 ounce) package cream cheese; ½ cup sour cream; ½ cup parmesan cheese, finely grated; ¾ cup Fisher Sliced Almonds, divided

Servings: persons

1
Cook spinach in a medium saucepan according to package directions.
2
Transfer to a strainer to drain off any liquid and set aside.
3
Combine the butter and garlic in the saucepan used to cook the spinach.
4
Cook over medium-low heat until the garlic softens, 2-3 minutes.
5
Stir in the cream cheese, sour cream and Parmesan cheese.
6
Heat 3 to 4 minutes or until cheese is completely melted.
7
Stir in the spinach and artichokes, continue heating 3 to 4 minutes or until hot.
8
Chop 1/2 cup of the almonds, stir into spinach mixture.
9
Transfer to a 9-inch pie plate or a 10-inch tart pan.
10
Top with the remaining 1/4 cup sliced almonds.
11
Serve warm.
12
Note: To brown top, broil dip for 1 to 2 minutes, if desired.

458

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 10 ingredients. The key ingredients include: 1 (10 ounce) package frozen spinach, 1 (14 ounce) can artichokes, drained, coarsely chopped, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, and more.

Yes, Spinach, Artichoke and Almond 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, Artichoke and Almond Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions