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Spinach-Artichoke Dip


Updated May 15, 2007

This is a staple at restaurants and bars, and can be found in grocery store delis and freezer sections as well. Most versions include wheat or soy stabilizers or shellfish, but that can just as easily be removed.

My version can be prepared from start to finish in about 25 minutes, tastes as good as any served at a pub, and is terrific with tortilla chips, raw vegetables, or toasted pita bread (if you're not avoiding wheat). It's great party food. There's no getting around the fact that this includes a lot of dairy, however, so this is neither health food nor suitable for anyone avoiding milk.

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes


  • 1 8-oz. package frozen spinach (frozen works better than fresh here, but you can use wilted and destemmed fresh)
  • 2 small jars artichoke hearts, chopped into 1/2-inch pieces
  • 1 8 oz. block cream cheese or Neufchatel cheese
  • 1/2 cup sour cream
  • salt and pepper
  • pinch cayenne pepper
  • fresh oregano (optional)
  • shredded mozzarella, Asiago, or provolone cheese for topping


  1. Preheat oven to 325 degrees.

  2. Defrost spinach in microwave for approximately five minutes, or according to package directions. When spinach is defrosted, press against the back of a mesh sieve or colander to remove as much water as possible.

  3. In a medium-sized casserole dish, thoroughly mix spinach, artichokes, cream cheese, sour cream, salt, pepper, cayenne pepper, and oregano. Top with a generous layer of mozzarella, Asiago, or provolone, and bake uncovered for 15 minutes or until mixture starts to bubble gently.

  4. Turn on broiler and broil uncovered for about five minutes or until entire top is golden-brown. Serve immediately.

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