Saturday, 25 April 2009

Baked Spinach & Artichoke Dip

This recipe was shared with me from a lady who goes by the nick name of Rainbow Meadows in a graphics group I belong to. Thanks lady !
1 pkg frozen spinach, thawed, drained and excess water squeezed out
1 can artichoke hearts, drained and chopped
1 small onion, chopped fine
2-3 cloves garlic, chopped fine
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup parmesan cheese, grated
1 (8 oz) pkg mozzarella cheese, divided in half
1/2 teaspoon oregano
1/4 teaspoon basil
salt and pepper (I only added some pepper)
parsley for garnish

Place artichoke hearts, onion and garlic in bowl. Add drained spinach and stir. In another bowl combine mayo, sour cream, parmesan cheese and 1/2 of the mozzarella cheese along with the oregano, basil and salt and pepper. Add this mixture to the spinach, artichoke and stir well to combine all. Either use one baking dish or divide into two smaller dishes.

Sprinkle remaining mozzarella cheese on top and a bit of parsley. Bake at 400 degrees F for 15-20 minutes or until bubbly and beginning to brown. Serve with Tostito scoops, baguette bread or crackers.


  1. WOW love the twist on a what is a classic appetizer!! Looks incredible!!

  2. Thanks Cathy. This was so good I took it to work and had it as a

  3. The spinach and artichoke dip looks great! This is one of my favorite dips!

  4. First of all...I love the title of your blog!!

    I recently did a baked artichoke dip in a bread bowl that sounds equally indulgent and oh-so-good.