This is a warm delicious dip…but it’s very rich! Serve warm with tortilla chips. Garnish with extra sour cream and salsa if you like.
Ingredients
- 1 (14 ounce) can artichoke hearts, drained
- 1/3 cup grated Romano cheese
- ¼ cup grated Parmesan cheese
- ½ teaspoon minced garlic
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1/3 cup heavy cream
- ½ cup sour cream
- 1 cup shredded mozzarella cheese
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
Step 2
In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside.
Step 3
In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish.
Step 4
Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 82 | |
% Daily Value * | |
Total Fat6g | 8% |
Saturated Fat4g | 18% |
Cholesterol19mg | 6% |
Sodium203mg | 9% |
Total Carbohydrate3g | 1% |
Dietary Fiber1g | 4% |
Total Sugars0g | |
Protein4g | |
Vitamin C3mg | 15% |
Calcium110mg | 8% |
Iron0mg | 2% |
Potassium85mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: KATHY F
- 23 years ago
I made this for Superbowl Sunday and everyone enjoyed it. So simple to make, I used a handheld electric food grinder to mix the artichokes instead of a blender so clean-up was a snap. A few of my guests told me that this dip tasted as good as or better than the restaurant Friday’s. Thanks for a great recipe!
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- by: Cookdap Member
- 23 years ago
It’s a major hit – I made it once, and now it’s requested by my friends. I’ve tried a few similar recipes and this is the best one I’ve found. As another “reviewer” noted, don’t use marinated artichokes in the jar … use canned. Also, I liked it better when I began adding 2 cups (1 bag) shredded Monterey Jack cheese.
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- by: Cookdap Member
- 23 years ago
I used artichoke bottoms because sometimes the hearts have a “woody” texture. It turned out great! I served it with a baguette that had been sliced, brushed with a touch of olive oil then put under the broiler to “crust up”. Great for parties. I will definitely make this again.
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- by: Dani
- 23 years ago
I misplaced my printed version of this recipe and had to contact one of the people I passed it on to to get it back! I’ve used both the marinated and unmarinated artichoke hearts and everyone loved it both ways! I served it at Christmas and one woman who normally doesn’t eat much, plopped in front of the dish and cleaned out our tortilla chip bowl. To top that off, I e-mailed the recipe to another friend, and when we went there for New Year’s, guess what she served…!!! It’s been pretty much a party staple ever since. Thanks!!!
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- by: MICHELLE H
- 23 years ago
I chose this recipe instead of another one, and I wished I tried the other one instead! I made this for a party, and it turned out to be somewhat dry and chunky. I really like Houston’s restaurant spinach dip and was hoping for something more like that. There’s another recipe on here that uses Alfredo sauce, that may do the trick…
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- by: Scaldwell
- 22 years ago
I doubled this recipe for a party and used a round chafing dish. I baked it in the oven for 20 minutes and then kept it warm over the sterno. I also modified the recipe a bit: more garlic(!), some white pepper, SALT (it needed it), some cream cheese (i had leftover in the fridge) and oddly enough – freshly grated nutmeg. The nutmeg really brought oomph to it. I didn’t add a lot, maybe 1/2 teaspoon (remember, I doubled this recipe). It was a hit! All proclaimed it to be better than a restaurants!
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- by: Melissa
- 22 years ago
This had wonderful flavor (I added extra fresh minced garlic, simply because I’m a garlic fiend), and was excellent served with tortilla chips, and chunks of sourdough bread.
My only complaint was that it seemed a little thick as it cooled. I might try adding a little extra cream or sour cream next time. It was helpful to serve it in a stoneware dish, as it kept the heat a little better. -
- by: Cookdap Member
- 22 years ago
This dip was a big hit at my New Years party. I used a fondue pot to keep it warm, served it with bread cubes, baby carrots and celery. I also added a little more cheese than recipe called for and a little cream cheese. It was wonderful, It’s so good I have made it again and I will continue to…This is definately a keeper
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- by: SILLYRABBIT
- 22 years ago
I was disappointed in this dip. It was ok but not as creamy as I expected it to be. It came out too dry/thick for the suggested accompanying tortilla chips, had to tear up a round loaf of gourmet bread to go with it. At the cost of ingredients, I would not make this again.
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- by: JEN78RN
- 22 years ago
The first time I tasted this dip was at a friend’s dinner party. We all polished it off within 10 minutes! She gave me the recipe, and I made it the next week for my very picky boyfriend. He devoured it… Try using asiago cheese along with the romano for a nice sharp flavor. Delicious!
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- by: OUIJA123
- 21 years ago
This recipe was good, but not what I had envisioned. I was envisioning a dip that would be similar to the first one I had at Planet Hollywood. I think I may have cooked the dip too long, because it wasn’t creamy, but the taste was ok. I’ll try it again, but pay attention to the length of time it is in the oven.
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- by: Kathleen
- 21 years ago
I loved this recipe. I served it at our Super Bowl party and it was a big hit! I cut up french bread in slices, brushed some melted butter on it and broiled it for a couple minutes and served it with the dip. This was a nice change from tortilla chips. I will definitely make it again.
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- by: ALICATS
- 21 years ago
Applause Applause Applause. I made this the first time for a couple who had never come over to eat before. I served it as an appetizer with a crusty italian bread cut in about 3/4 inch slices. I doubled the recipe and we ate the whole thing it is that good. My guests were stunned and are still talking about what a “great cook I am”. The reaction was outstanding and the dip is perfect. I just added diced roma tomatoes and fresh chopped basil to the top just before serving. Be sure to let the top get nice and brown. If not it won’t be hot all the way through. We make this dish all the time now. It reheats great. Nice presentation and excellent texture. I would serve this to anybody at any occasion. Thank you for the great recipe.
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- by: HUCKABUCK
- 21 years ago
What an excellent and easy dip! I made this twice in less than 3 days. This is something that you can experiment with by adding extra ingredients. My only (MINOR) complaint is that I think it needs to cook a lot longer than called for. I served this with homemade herbed, crusty bread. Yum!
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- by: Wilemon
- 21 years ago
I don’t ‘get’ all the rave reviews of this recipe. It needed at least 1 teaspoon of garlic salt, as it was bland. I didn’t like it with chips at all, crackers were OK, but toasted garlic bread probably would have helped the taste best. I will use this as a base to come up with my own variation because it was not creamy at all and I kept it warm the whole time.
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- by: Lydia
- 20 years ago
I had a dinner party and made waaayyyyyyy too much food but this was the FIRST thing to go! It was so good. In addition to the recipe, I sprinked fresh grated Paresan on top before baking. I also used fresh spinach-steamed and chopped (just b/c I had it inthe house and didn’t have time to buy frozen) and it was great!
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- by: JOANNADALE
- 20 years ago
very good. I used the food processor for the hard cheese and garlic but I hand chopped the artichokes because I like big chunks of artichoke and I can sort out the hard leaves that are some times on the canned artichokes. I made it 3 times (3 different events) the first weekend I tried it. Yummy!!
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- by: JAGWFO
- 20 years ago
I was excited to try this recipe after reading the rave reviews …. I was very disappointed, while the flavor was good, it was very dry – I had expected the cheeses to melt together and get real gooey. Mine did not, the cheeses all got soft but never melted together. Not sure I would try this recipe again.
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- by: Becca B.
- 20 years ago
This is good! I did make a few alterations, though. Instead of the heavy cream, I used cream cheese. In my opinion, it made the dip creamier and cheesier–plus that’s what I happened to have on hand. Also, I used a blend of five Italian cheeses. I love garlic so I doubled that, and added a little salt and fresh-ground black pepper. It was delicious! For a crunchy topping, sprinkle parmesan cheese on top and place under the broiler for a few minutes after baking. I follow the low carb plan, so I top chicken breasts with this dip. Yum!
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- by: Redrobynnau
- 20 years ago
I wasn’t planning on adding the mozzarella, but after tasting it without, it was just missing so much flavor that I went ahead and tossed some in there. I also only used about 1/2 the box of spinach because I was afraid 10 oz. would over power (especially since I already felt like there was too many artichokes). I added some garlic powder, salt and pepper and used light mayo instead of sour cream. I think next time I will definitley use sour cream though, I think that’s JUST what this recipe was missing (I just hate a recipe where you can taste the sour cream and was afraid it would happen with this). I’m bringing some in to work tomorrow, so we’ll see how that goes…it’s a tought crowd!
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- by: SAMMS
- 20 years ago
This dip is soooo much better than the cream cheese and/or mayo versions. This is the only recipe I’ll use in the future. Next time I will add a little more cream- it was a little dry. Could be because I added an additional cup of cheese on top and baked until that layer was browned. Yummm!
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- by: Kittyfanatic
- 19 years ago
WOW! Everyone loved this recipe! I’ve made it 3 times since Christmas! It also gave everyone a “taste” for artichokes, which was something we did not have prior to this! Some changes – I did not layer anything – mixed it all together and popped it in the oven. I did not use the heavy cream and instead added two 8oz bricks of softened cream cheese. I used a combo Romano/Parmesan already grated cheese. I used the jarred minced garlic in olive oil (and I doubled it for our family). It gets just a little crusty on the edges, but everyone inhaled those too. It is even better the next day (so it is safe to make a day ahead, if you can stand the yummy aroma!), and can be popped right back in the oven without losing anything. This is a total keeper at our house – many thanks for sharing! Wish I had some right now…
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- by: ELLENEJ22
- 19 years ago
This was delicious, but had too much spinach for our tastes. Next time, we will use maybe half the spinach. It was overpowering to the point where I could barely taste the other flavors. I love spinach, so it turned out great, though, but I’d prefer to let the other tastes come through more… I followed recipe exactly except I used a blend of mozzarella, romano, provolone, and asiago instead of just mozzarella, and because I have an old blender that wouldn’t blend the artichokes and cheese without liquid, I added the cream to the blender instead of mixing in afterwards. Good recipe, thank you!
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- by: Cookdap Member
- 19 years ago
This is GREAT! We’ve made it at least five times. I’m not much of one for measuring after the initial try, so I guesstimate, which makes it even faster! One jar of garlic marinated artichokes makes it SO good! I drain the oil and put other veggies in it in the fridge for extra mileage. My kids adore it and now love artichokes because of THIS dip! Very rich, very satisfying and very much in demand! YUM!
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