Artichoke Spinach Dip

This is a great dip! It's prepared on the stove top instead of in the oven. Even veggie haters love this, and I'm always asked for the recipe whenever I make it. Omit the Parmesan cheese, if desired.

Print Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course lunch/dinner

Cuisine Mediterranean

Servings 56 people

Calories 3034.2 kcal

Equipment

1 Large Saucepan Preferably heavy-bottomed to prevent scorching
1 Heat-Resistant Spatula or Wooden Spoon For stirring and combining ingredients
1 Cutting Board
1 Chef's knife For chopping artichoke hearts
1 Colander or Fine-Mesh Sieve For draining spinach and artichokes

Ingredients

Main

¼ cup butter
1 10 ounce package frozen chopped spinach, partially thawed
1 14 ounce can artichoke hearts, drained and chopped
2 8 ounce packages cream cheese, softened
2 16 ounce containers sour cream
1 cup grated Parmesan cheese
garlic salt to taste

Instructions

Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes.
Mix cream cheese and sour cream into the spinach mixture. Stir in Parmesan cheese and garlic salt. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm.

Notes

Ensure the frozen spinach is thoroughly thawed and squeezed of all excess water; this prevents a watery dip and concentrates flavor. Soften your cream cheese at room temperature for at least 30 minutes to achieve a consistently smooth, lump-free texture. For enhanced depth of flavor, consider adding a pinch of freshly grated nutmeg and a dash of white pepper. If you prefer a brighter, tangier dip, a squeeze of fresh lemon juice at the end can elevate the profile. Taste and adjust garlic salt as you go, remembering that ingredients like Parmesan also contribute sodium. This dip benefits from a slow, steady cook, allowing the flavors to meld beautifully without curdling the dairy.