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Nutrition Facts
Serving Size 1 Dish of Dip (serves about 8-10 people easy) 1164g Recipe makes 1 Dish of Dip (serves about 8-10 people easy))
Calories 1988
Calories from Fat 1347		(67%)
Amount Per Serving		%DV
	Total Fat 149.8g	230%
	Saturated Fat 73.9g	369%
	Monounsaturated Fat 41.3g
	Polyunsaturated Fat 26.0g
	Trans Fat 0.0g
Cholesterol 368mg		122%
Sodium 4561mg		190%
Potassium 2940mg		84%
Total Carbohydrate 100.5g		33%
	Dietary Fiber 30.6g	122%
	Sugars 16.1g
Protein 82.3g		164%
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Recipe #90079 | 35 min | 10 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: Pepper Monkey
Apr 26, 2004

My friend made this at a party and I just had to have her recipe. This is the best artichoke dip that I have ever tasted. You might want to double the recipe because this stuff will go very quickly! I've made this several times now and the key is to rinse the spinach well before putting it in the recipe. Otherwise you will have green dip! Other cheeses, and cheese blends work fine in place of the parmesan. However, I feel the parmesan gives the best flavor combination. Fresh lemon juice really makes this recipe different from other spinach artichoke dips and adds a much needed zing to the recipe. Its also best to use the freshest garlic you can get your hands on.

1 Dish of Dip (serves about 8-10 people easy) (change servings and units)

Ingredients

1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
3 garlic cloves, minced
1/2 cup mayonnaise
8 ounces cream cheese
2 tablespoons lemon juice
1 cup grated parmesan cheese

Directions

1
Preheat your oven to 375 degrees.
2
Grease a 7x11 baking dish in a medium bowl mix cream cheese and mayo until smooth add chopped artichokes, chopped spinach and parmesan.
3
Add lemon juice and minced garlic mix together well. For a smoother texture, pulse in a food processor until the desired texture is achieved. This will also help mix things more completely and give a better fusion of flavors.
4
Bake covered with aluminum foil for 20 minutes.
5
During the last 5 minutes of baking remove the foil. The top should be golden brown around the edges when it is done.
6
Serve while hot with tortilla chips, fresh veggies, or Italian bread.

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Featured Reviews for This Recipe

From: Spuffed

On May 23, 2009

Very good even with my FF ingredients. I think I added some garlic, onion and cayenne pepper but just to my taste. It's a guilt free yummy pleasure for me and includes good for you veggies. Ate this with Baked Tostito Scoops and it felt guilty yet not bad for me at all. Thanks for this keeper!

0 people found this review helpful

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From: kiwidutch

On Apr 15, 2007

I liked the idea of a warm dip, and halved the recipe to serve 4 people. I don’t have the foggiest idea how everyone got theirs not looking so green, I squeezed as much of the juice from the spinach as I thought was humanly possible and .. Well, it’s green… LOL .. Who cares what colour it is? It’s the taste that matters most. You really can taste the artichokes and the garlic comes though in a subtle but firm manner. Over all, everyone agreed that the flavours blended well together. I served this with Nacho cheese chips and it was well received. Please see my rating system, a lovely 4 stars. Thanks!

1 person found this review helpful

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From: BigHeart

On Nov 18, 2004

I served this recipe at an office party and it was gone in a matter of minutes. I made it the night before, which allowed the flavors to really blend. Super Recipe!

5 people found this review helpful

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From: riffraff

On Oct 31, 2004

This is by far one of the best artichoke dip recipes I have tried. The combonation of spinach, artichoke, garlic and cheese are perfect. I doubled the garlic. Everyone at the party I took it to raved. There was maybe 2 tablespoons left at the end of the night. Thanks for posting!!!!

5 people found this review helpful

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Read all 14 reviews