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Spinach Artichoke Dip
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5 from 4 votes

Spinach Artichoke Dip

Spinach artichoke dip is a delicious and easy-to-make crowd-pleasing appetizer that is perfect for parties.
Prep Time10 minutes
Cook Time20 minutes
Course: Appetizer, Christmas, New Year's, Side Dish, Thanksgiving
Cuisine: American
Servings: 12
Calories: 261kcal
Author: Susan Ensley


  • 12 oz package of frozen chopped spinach, thawed and squeezed to remove liquid
  • 13 oz can or jar artichoke hearts, drained, and chopped
  • 1 c mayonnaise
  • 4 oz freshly grated Parmesan cheese
  • 9 oz shredded Monterey Jack cheese, divided


  • Thaw frozen chopped spinach overnight in the refrigerator or in two minute interval in the microwave on defrost until fully thawed.
  • Drain the spinach and squeeze it dry in between your hands. Place all the spinach on several layers of paper towels and squeeze it dry again, to remove as much liquid as possible.
  • Drain, rinse, and finely chop the artichoke hearts.
  • Preheat oven to 350°F.
  • In a large bowl, combine the spinach, finely chopped artichoke hearts, mayonnaise, freshly grated parmesan cheese and seven ounces of the Monterey Jack cheese. Stir well until everything is combined.
  • Transfer the mixture to a one-quart baking dish. A standard size pie plate works well.
  • Top with remaining two ounces of Monterey Jack cheese.
  • Bake in a preheated 350°F oven for 20 minutes until hot and cheese is bubbly.
  • Serve warm with tortilla or pita chips.
  • Yield: 3 cups.


Calories: 261kcal | Carbohydrates: 4g | Protein: 9g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 35mg | Sodium: 546mg | Potassium: 136mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3582IU | Vitamin C: 2mg | Calcium: 280mg | Iron: 1mg