Hot Spinach Artichoke Dip | Midwest Living

Hot Spinach Artichoke Dip

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Hot Spinach Artichoke Dip

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  • Makes: 60 servings
  • Yield: About 8 cups
  • Prep 40 mins
  • Bake 35 mins

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This creamy appetizer dip is made with three types of cheese. Bake it in a casserole dish, then tote the dish to a party along with a bag of pita chips.


  • 1 10 - ounce package fresh baby spinach leaves, rinsed and well-drained
  • 1 8 - ounce package cream cheese, softened
  • 1 8 - ounce carton dairy sour cream
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1 cup grated Parmesan or Romano cheese
  • 3 ounces Monterey Jack cheese with jalapeno peppers, shredded (3/4 cup)
  • 3/4 cup shredded Swiss cheese (3 ounces)
  • 2 14 - ounce can artichoke hearts, well-drained and chopped
  • 1/2 cup chopped red sweet pepper
  • Toasted Pita Chips (recipe follows) or thinly sliced French bread and/or assorted crackers


  1. In food processor, process spinach in small batches until finely chopped. Transfer spinach to a colander set over a bowl or sink; let drain. (Spinach may also be chopped by hand if you prefer.)
  2. In a large mixing bowl, beat cream cheese, sour cream, garlic powder and pepper with an electric mixer until combined. Add 3/4 cup of the Parmesan, the Monterey Jack and Swiss cheeses. Beat until combined. Stir in chopped spinach, artichokes and sweet pepper. Transfer mixture to a 2-quart oval or an 11x7x1-1/2-inch baking dish. Sprinkle with the remaining 1/4 cup Parmesan cheese.
  3. Bake, uncovered, in a 350 degree F oven about 35 minutes or until heated through. Serve with Toasted Pita Chips. Makes about 8 cups (sixty 2-tablespoon servings).


  • To tote: Cover casserole with a lid; cover tightly with heavy foil. Transport in an insulated carrier or container. Serve within 1 hour. Place pita chips in tightly covered storage container.

Toasted Pita Chips


  • 4 - 5 large pita bread rounds


  1. Peheat oven to 350 degrees F. Split the pita bread rounds in half horizontally. Using a sharp knife, cut each pita half into 6 wedges. Arrange wedges in a single layer on ungreased baking sheets. Coat pita wedges with nonstick cooking spray. Sprinkle lightly with paprika. Bake for 12 to 15 minutes or until wedges are crisp and golden brown. Makes 48 to 60 chips.

Nutrition Facts

(Hot Spinach Artichoke Dip)

Servings Per Recipe 60, carb. (g) 4, sodium (mg) 116, Fat, total (g) 3, calcium (mg) 61, vit. C (mg) 4, iron (mg) 1, vit. A (IU) 583, cal. (kcal) 56, pro. (g) 2, fiber (g) 1, sat. fat (g) 2, chol. (mg) 10

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