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Warm & garlicky artichoke & spinach dip

A crowd-pleasing appetizer packed with tangy artichokes, wilted spinach, lots of garlic, parm & pepper baked into a creamy, rich, melty base.

Subbing for plant-based dairy is possible but this is a recipe where I do use full-fat dairy.


  • 2 blocks full fat cream cheese

  • 1 sm tub full-fat sour cream (1 Cup)

  • 3 TBSP mayo

  • 3-10 cloves of garlic ; to your taste (chopped or pressed)

  • 1 cup parmesan cheese (any kind works here - even the powdery Kraft brand)

  • 1 bag frozen spinach, thawed and pressed “dry” (about 1-2 cups thawed & pressed)

  • About 2 Cups artichokes (from a can, from a jar, marinated or not), drained & chopped

  • Lots of fresh black pepper

  • Sea salt (not too much because of the parm; 1/2 a tsp)

  • Monterey Jack shredded cheese (1 Cup)

  • Red pepper flakes (optional)


  1. Preheat oven to 400.

  2. With a hand mixer, in a big bowl, beat together the dairy (cream cheese, sour cream & mayo), the garlic, the parm, the pepper, sea salt, and optional spicy red pepper flakes.

  3. Beat until smooth (2 - 4 mins). Set aside.

  4. In a colander, drain the thawed spinach. With a potato masher, press down and drain additional water from the spinach. You can even press down with a paper towel to get any additional moisture.

  5. Add to the dairy base.

  6. On a cutting board, chop up the artichokes. Add to the base.

  7. Smooth the whole mixture into a small baking dish and sprinkle with Monterey Jack cheese.

  8. Bake at 400 for 20 - 30 mins, or until sides are bubbling and top is golden.

  9. Serve with crispy tortilla chips or crunchy veg like carrots, celery, etc.



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