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.

Hot Spinach-Artichoke Dip
Photo: Iain Bagwell; Styling: Mary Clayton Carl
Hands On Time:
15 mins
Total Time:
45 mins
8 servings


  • 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


  1. 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.

  2. 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.

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