Hot Artichoke & Spinach Dip

This updated classic uses creamed spinach to create the tastiest, creamiest hot dip ever!


  • 1 jar (6 ounces) marinated artichoke hearts, drained and coarsely chopped
  • 1 package (9-11 ounces) frozen creamed spinach, thawed
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 small garlic clove, pressed
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  •  Diced red bell pepper (optional)
  •  Baked Pita Chips


  1. Preheat oven to 375°F. Coarsely chop artichokes using Food Chopper; place in Small Batter Bowl. Add spinach, mayonnaise and sour cream.

  2. Press garlic into batter bowl using Garlic Press. Grate Parmesan cheese into batter bowl using Rotary Grater; mix well. Spoon into Small Oval Baker.

  3. Bake 20-25 minutes or until heated through. Garnish with bell pepper, if desired. Serve with Baked Pita Chips.


  • 2 cups
    16  servings of 2 tablespoons dip

Nutrients per serving:

Calories 60, Total Fat 5 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Carbohydrate 2 g, Protein 2 g, Sodium 190 mg, Fiber less than 1 g

U.S. Diabetic exchanges per serving:

1 vegetable, 1 fat (0 carb)

Cook's Tips:

To thaw creamed spinach, cut a small slit in the center of the pouch.  Microwave on 30% power 3 minutes or until thawed.

The Oval Baker is ideal for keeping hot dips and spread warm while you and your guests enjoy the party.


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