Food and Recipes Dish Dips Hot Spinach-Artichoke Dip Recipe If you're looking for a warm appetizer to serve at your next gathering, offer guests the popular Hot Spinach-Artichoke Dip. Pepper Jack cheese lends a kick to this classic dip. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on September 14, 2018 Print Share Share Tweet Pin Email Photo: Iain Bagwell; Styling: Mary Clayton Carl Hands On Time: 15 mins Total Time: 45 mins Yield: 8 servings Ingredients 1 cup freshly grated Parmesan cheese 1 cup reduced-fat sour cream 1/2 cup mayonnaise 4 green onions, sliced 3 tablespoons fresh lemon juice 1 garlic clove, pressed 1 1/4 cups (5 oz.) shredded pepper Jack cheese 1 (10-oz.) package frozen chopped spinach, thawed and well drained 1 (14-oz.) can medium-size artichoke hearts, drained and chopped Crackers and assorted fresh vegetables Directions Preheat oven to 350°. Stir together first 6 ingredients and 1 cup pepper Jack cheese. Fold in spinach and artichokes. Spoon into a lightly greased 1-qt. baking dish. Sprinkle with remaining 1/4 cup pepper Jack cheese. Bake at 350° for 30 minutes or until center is hot and edges are bubbly. Sprinkle with freshly ground pepper to taste. Serve with crackers and assorted vegetables. Chef's Notes Hot Spinach-Artichoke Dip with Crab: Increase mayonnaise to 1 cup and Parmesan cheese to 1 1/4 cups. Prepare recipe as directed in Step 1, folding in 1 lb. fresh jumbo lump crabmeat, drained and picked, with spinach and artichokes and spooning into a 2-qt. baking dish. Bake at 350° for 40 minutes or until center is hot and edges are bubbly. Makes: 10 to 12 servings. Hands-on time: 15 min., Total time: 55 min. Print