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.
Gallery
Credit:
Iain Bagwell; Styling: Mary Clayton Carl
Recipe Summary
Ingredients
Directions
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.