Fresh Food Friday Spinach Artichoke Dip


Are you ready to watch some football? Sunday is Game Day and the snacks are ready. The table is filled with an assortment of food — wings, pizza, munchies and dips. One of my favorites dips to serve is Spinach Artichoke Dip, and I love making it using this recipe from

Spinach Artichoke Dip


  • 1 (8-oz.) block cream cheese, softened
  • 3/4 c. mayonnaise
  • 3/4 c. sour cream
  • 1 c. freshly grated Parmesan
  • 1 c. shredded white cheddar, plus more for topping
  • 1/2 c. shredded Gruyère
  • 1 (14-oz.) can artichoke hearts, drained and chopped
  • 1 (10-oz.) package frozen spinach, defrosted and chopped
  • 2 cloves garlic, minced
  • 1 t. lemon zest
  • 1/2 t. red pepper flakes
  • Kosher salt
  • Freshly ground black pepper


Preheat oven to 350 degrees. In a large bowl, combine all ingredients. Mix until fully combined and season with salt and pepper. Transfer to a baking dish and smooth top with a spatula. Top with more shredded white cheddar.

Bake until bubbly and slightly golden, 30 minutes. If you’d like the dip to develop a more golden top, broil on high for 2 minutes.

Serve with baguette or tortilla chips, for dipping.


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