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Spinach and Artichoke Dip Recipe

It’s Friday and you know what that means – game day recipe!  Sadly, my beloved Saints have not been performing well lately.  But I must admit we’ve still been eating well nonetheless (small consolation).  This spinach and artichoke dip recipe is very reliable and will never let you down (even when your team sadly does).

Anyway, this dip is delicious so let’s focus on that, shall we?  This is a fairly standard recipe for spinach and artichoke dip that I actually came up with years ago and really am just getting around to publishing now.  I’ve hoarded it long enough – time to share the wealth.

Baked Spinach and Artichoke Dip

The key to success with this recipe is the sheer amount of dairy included in it.  Three total cups of cheese, one container of sour cream and the finisher, one pint of heavy cream.  So much delicious dairy.  It’s to die for. My favorite part of the dairy is the Monterey Jack cheese.  While all the other items are oh so tasty, I am in love with Monterey Jack cheese lately.  It’s similar to a low-moisture mozzarella but has more flavor due to a higher fat content. Jeremy really likes eating it for a snack too!

spinach and artichoke dip prior to baking

This is the dip in the casserole dish ready to be topped with the remaining cup of cheese.

The second key to success in this dip is the artichoke hearts. I suggest getting whole canned artichoke hearts and then chopping them yourself.  Anytime you buy anything canned in its whole form, you’re going to get the best quality version of that item.  However, if you can only find quartered artichokes, then that will do.   Also, try to get them plain.  They make a “seasoned” version and that’s not what you want.

A portion of Spinach and Artichoke Dip

A good hint for the spinach is to set it in the refrigerator overnight to defrost and then when you’re preparing everything else, remove the spinach from the bag and set to strain in a colander over a bowl.  You will still need to wring out some liquid.  Sometimes I’m able to remove almost a cup of liquid from frozen spinach.   You really want to remove all the moisture you can because excess moisture will make your dip too watery.

Baked Spinach and Artichoke Dip


  • This dip pairs well with pita chips, corn chips, tortilla chips, and/or carrot/celery sticks.
  • I prefer to buy the cheeses whole and shred them myself.  If  you’re not inclined to do that, you can definitely use pre-shredded cheese.
  • If you don’t have time to wait overnight for your spinach to defrost, you most certainly can defrost it in the microwave.  Be sure to still drain it very well.
  • This will keep well in the refrigerator for up to a week in an air tight container.  Reheat on the stove or in the microwave.  Add some whole milk to thin a little if needed.
Yield: 1.5 quarts (4-6 snack servings)

Spinach and Artichoke Dip Recipe

This creamy, luxurious spinach and artichoke dip recipe is packed with cheese and deliciousness. Try it today!


2-15 ounce cans artichoke hearts, drained and chopped (about 3 cups)
16 ounce bag of frozen spinach, defrosted and well-drained
2 tablespoons minced garlic
1 pint heavy cream
1-8 ounce container of sour cream
2 cups shredded Monterey Jack cheese (reserve a ½ c for topping)
1 cup shredded Parmesan cheese (reserve a ½ c for topping)
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper


  1. Pre-heat the oven to 350 ºF.
  2. Combine all ingredients in mixing bowl, minus the cheese for topping, and mix well to combine.
  3. Use non-stick spray to coat a 1.5 quart baking dish, and then place the spinach and artichoke mixture in the dish.
  4. Top evenly with remaining cheese.
  5. Bake for 25 minutes.  Allow to cool for 10 minutes so cheese can set on top.

Prep:15 min

Cook:25 min

Total:40 min

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