This is a rich, delicious dip that can be served with tortilla chips or slices of toasted French bread. It can be easily substituted with fat-free ingredients for all of you health freaks out there! It’s an absolute hit at all parties. Here are a few suggested garnishes: shredded Monterey Jack cheese, chopped red bell peppers, parsley, sliced mushrooms, or bread crumbs.
Ingredients
- 1 (14 ounce) can artichoke hearts, drained and chopped
- ½ (10 ounce) package frozen chopped spinach, thawed
- ½ cup sour cream
- ¼ cup mayonnaise
- ¼ cup cream cheese
- ¼ cup grated Romano cheese
- ¼ teaspoon minced garlic
Directions
Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
In a small baking dish, mix together artichoke hearts, spinach, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic. Cover dish.
Step 3
Bake until heated through and bubbly, about 25 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 50 | |
% Daily Value * | |
Total Fat4g | 5% |
Saturated Fat2g | 8% |
Cholesterol7mg | 2% |
Sodium141mg | 6% |
Total Carbohydrate2g | 1% |
Dietary Fiber1g | 3% |
Total Sugars0g | |
Protein2g | |
Vitamin C3mg | 13% |
Calcium29mg | 2% |
Iron0mg | 1% |
Potassium32mg | 1% |
*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: Cookdap Member
- 23 years ago
I made this dip for a barbecue and it got rave reviews. I doubled the batch, but I followed the recipe exactly and it was perfect. Of course next time I may add or tweek ingredience. A guy at the party suggested to add salsa, but I think he’s crazy. TRY IT! It was so rich, so good, and gone so fast!
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- by: LAURA B.
- 23 years ago
I’ve been enjoying this recipe for a few months now and decided to take it a step further…I took a Boboli pizza shell and topped it with shredded mozzarella, then I spread 1/2 the baked dip over the cheese. Then I placed sliced roma tomatoes on top and baked according to the directions on the Boboli package. I sprinkled the pizza with a little romano cheese and served. It was out of this world! A truly gourmet pizza using this wonderful dip.
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- by: Cookdap Member
- 23 years ago
I tried this recipe a few weeks ago for a party I threw and everyone loved it! I used the creamed spinached, doubled the recipe and baked for 45 minutes. I’ve given the recipe to three of my friends since then and plan to make it again for a gathering I’m going to tomorrow. Now a definite must for me.
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- by: Cookdap Member
- 22 years ago
Oh my- this is one of THE BEST appetizers I have ever had. I used to order spinach/artichoke dip when we were out at restaurants but this one is better than one I’ve ever had out! I served this at Christmas AND every gathering we’ve had since then. I am planning on taking it to my Women’s group meeting on Friday and I’m printing out the recipie BEFORE I go – since they are sure to ask for it. Oh yeah, and I always double it.
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- by: Harmonytg
- 22 years ago
This recipe is awesome! I doubled it like the other reviews said and added a brick of cream cheese. I served it at my five year old’s birthday party and by the time I was done serving drinks to the guests the double batch was gone! The only little bit I got to try was when I was checking to see if it was heated through. I served it in a hollowed out bread round and it was perfect! Thanks!
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- by: SLJ6
- 22 years ago
Delish! I did use the whole box of frozen spinach which I think made this dip more dry. Next time I think I will double the cream cheese, sour cream and mayo for a creamier dip…or just cut back on the spinach they way the recipe intended. I also used marinated artichoke hearts, drained, for that extra tang.. I am also going to add shredded mozzarella next time. Served with blue tortilla chips….this dip was gone. Excellent flavor!
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- by: Jessica Feinman Chapman
- 22 years ago
Wow! This was SO easy and SO delicious. I tried it because so many of you liked it. More folks asked me for the recipe for this than anything else I served at my neighborhood Halloween party. Doubling the recipe yielded enough to fill two nice-sized circular pumpernickel loaves.
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- by: GDENISEG
- 22 years ago
Very disappointed. I can’t believe this didn’t turn out good with all the rave reviews it has. I followed the recipe to a tee and it still turned out horrible. It was very dry & hard – we were trying to use it for a dip for chips. The chips broke off in it. Maybe it is more meant for breads, but we were expecting a creamy dip for chips (like in nice restaurants). Instead we ended up with a hard spread-type dish. We will not be trying this again unless we come up with a way to make it creamy. Sorry!
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- by: STARFISH9
- 22 years ago
Hooray I can finally make spinach-artichoke dip like the restaurants! I made this for the first time today for my bridesmaid luncheon, and we loved it! I doubled the recipe, and even though there were only 5 of us and a ton of this stuff, almost all of it got scarfed! Yum yum yummy!
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- by: WAREAMANDA
- 22 years ago
I recently made the low fat version of this recipe for my Christmas party, and it was so good. I used low fat mayo, fat free cream cheese and fat free sour cream. I also could not find Romano cheese so I used Krafts Romano, Parmesan and Asiago grated cheese that you buy in the shaker. Guest raved about it! I baked it in the oven as indicated and then placed it in a small crockpot at the buffet to stay warm. For the small crockpot, I had to make twice as much to fill the pot.
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- by: Cookdap Member
- 22 years ago
When making this recipe for the first time, I decided to use fresh chopped spinach and added 5 oz. Following that, it seemed a bit dry so I added 1/3 cup more of cream cheese, mayo, Parmesan cheese and 1/2 c. mozzarella. I also increased the garlic to 1 tsp. It was fabulous!
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- by: Kitty Cook
- 21 years ago
This is a warm and fuzzy recipe for winter parties. I ommitted the cream cheese, increased the amount of sour cream and added dried vegetable soup mix for flavour. You can use any type of cheese as long as there’s lots of it. I used parmesan and cheddar b/c that’s what I had in the house. It’s a fool-proof recipe!
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- by: KES115
- 21 years ago
This was ok. The basics were there but I found it pretty bland when made exactly as the recipe stated. I made a double batch of this for a party. I used a full pkg spinach, 1/2 c sour cream, 1/2 c plain yogourt and 1/2 c cream cheese. Used 3-4 tbsp light mayo. Added at least 1 1/2 tbsp of minced garlic and some of the artichoke marinade for flavour. Next time I will use onions and salt also.
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- by: Epic Girl
- 21 years ago
This is such an easy and delicious recipe, I’m so happy I’ve found it. There are so many things you can add to it depending on what you like too. Everytime I make it with a few extra ingredients and it’s always delicious.
You can also throw it on a pizza dough and bake it up for a great spinach artichoke pizza. -
- by: VD711
- 21 years ago
I will be honest, I haven’t made this *exact* recipe but I make one that’s very close so I thought I’d share my suggestions. I use equal parts mayo (light is fine) and sour cream, no cream cheese. Also, a little fresh lemon juice and some extra garlic help give it some flavor. And finally…I think for any restaurant-quality spinach artichoke dip, monterrey jack cheese is a MUST! I use about 1 cup – half mixed into the dip and the other half baked on top (cover with foil while baking to prevent rubbery cheese). Oh, and I always serve with blue corn tortilla chips and a side of salsa and sour cream. All in all, this is a great and easy recipe to have on hand!
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- by: HLREBO
- 21 years ago
I had great expectations for this recipe, but I ended up a bit disappointed. It just didn’t taste like the restaurant versions that I’m used to. I may have tinkered with the measurements too much though. As other reviewers suggested, I added more cream cheese to make it creamier. I should have adjusted the sour cream accordingly, because I think the cream cheese was too overpowering. It just didn’t seem creamy enough when I was mixing it up, but it was once the cheese began to melt. My guests still ate it though, and they seemed to like it. Next time I’ll try sticking to the directions!
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- by: SKOOCHIE71
- 21 years ago
The flavor was good…whatever I use sour cream in, it separates and looks nasty, but it tasted ok. I used fresh spinach (less salty)and freshly grated Parmesan cheese..and more cheese, and more cheese. I served with Hawaiian bread, to kind of contrast flavors..good choice. Doesn’t make a whole lot..double or triple recipe. I didn’t use cream cheese, because it would have been too thick. Equal parts mayo and sour cream. A cream soup might be good in it too..theres always a soup for something!
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- by: Sarahz911
- 21 years ago
Although this recipe is easy to make it just did not taste good. It’s hard to put into words but the cream cheese didn’t help and literally the second it cooled (which is going to happen as people dip) it changed it’s flavour yet again. I will not be making this recipe again.
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- by: Crankygrrrrrl
- 21 years ago
I prepared this in my mini-crockpot and plugged it in right when the first guest arrived. Over half of it was gone before it totally warmed through! I didn’t alter the recipe except for substituting grated parmesan for the romano (it was all we had in the house). What a great recipe! Garlic lovers will need to add more garlic….and I would probably add romano in addition to the parm next time I serve this. Thanks!!
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- by: Cookdap Member
- 21 years ago
I started using this recipe a year ago. It has been to several parties with me, and specifically requested to be brought again this holiday season. It’s been passed on to family and friends. As my cousin said she made it for a party and never even got to have any! her girlfriend has nicknamed it “Supremo Yum” I lost the recipe, tried others and they were all missing something. I finally hunted it down through my cousin and many people are gratefull
Thank you Youri -
- by: Cookdap Member
- 21 years ago
Delicious! I made it for a pot luck/christmas party. Trippled the recipe (25 people) and there was nothing left. The only change I made was I didn’t have Romanoo cheese to I used Parmigiano, I also forgot to chop the artichoke hearts. Came out nicely chunky and creamy.
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- by: Mommagottaeat
- 21 years ago
This recipe is 5 stars to me with a few changes. I like more spinach than artichoke so I used 1 whole package of frozen spinach which I cooked for 4 min in micro and only one jar of artichokes. I added monterey jack like others suggested and onion powder. I almost doubled the cheese sour cream mix to make it creamier. Took it to a party and got many compliments. It really did taste like a restarant-style dip.
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- by: Klb
- 20 years ago
This was just what I had hoped it would be- just like I’ve had in restaurants! I made it for a cooking club I’m in and I almost stayed home to eat it all myself. Everyone loved it, one person even joked she would like to lick the bowl. It was so easy to make too, I will definitely make this again and again! I did add about a cup of shredded monterey jack cheese to the mixture before baking however, and it was perfection! And only one bowl to clean up when you are done! I served it with chips and sourdough bread, delish!
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- by: Joann Green Marlow
- 20 years ago
Excellent! It was very easy to make. I used all fat-free products (except for the Romano cheese, of course) and it turned out delicious. I topped it with some shredded white cheddar near the end & let it melt. It was a nice final touch. I served it with fat-free Tostito corn chips & viola! I had a yummy, virtually fat-free appetizer.
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- by: Cookdap Member
- 20 years ago
Really good. If you’ve had this at Milestone’s, this one’s even better. I used light miracle whip for mayo, and fat free sour cream. Nobody would ever have been able to tell. i also melted monterey jack cheese on it. next time it will be jalopeno jack cheese!
TIP: If you’re using fresh spinach, like I did, don’t use more then 5-7 ounces, as with 10 ounces it’s very runny.
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- by: Rcfoodie
- 20 years ago
I thought that this recipe was just ‘okay’. I thought it would be creamier, like in the restaurants. Didn’t think that it would dry out like it did, I left it in the oven for about 10 mins. longer with the oven turned off till guests arrived, but when I took it out, it was a bit dry. More spreadable w/ a knife or spoon. I don’t know if this made a difference. Also, I used UNMARINATED artichoke hearts, so I don’t know if the recipe should use MARINATED ones. The flavor was a bit bland. Might try Marinated next time for added flavor.
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