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Spinach Artichoke Dip


  • 1 10-ounce package frozen chopped spinach
  • 2 13 3/4-ounce cans artichoke hearts
  • 1 1/2 cups mayonnaise
  • 1 1/2 cups sour cream
  • Nutmeg, fresh ground to taste
  • 1 cup grated pepper jack cheese
  • 1 cup grated Mexican style four cheese blend

Prep Time:

10 minutes

Cook Time:

30 minutes



This classic appetizer makes a decadently delicious between-meal snack or first course. As a nice bonus: you’ll find this recipe is quite easy to make.

Why Try? With pepperjack cheese and a four-cheese Mexican blend, this is a cheese lover’s delight.

Foodie Byte: Whether you’re dipping crispy chips or fresh veggies, this dip is a winner…and it’s delicious warm from the oven or at room temperature.


  1. Preheat oven to 350°F.
  2. Grease casserole dish with non-stick cooking spray.
  3. Heat spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop.
  4. Combine all ingredients in a large bowl except both cheeses. Stir well.
  5. Transfer ingredients into the prepared casserole dish and sprinkle cheese on top.
  6. Bake for 30 minutes or until hot and bubbly.
  7. Serve with fresh vegetables.

Nutritional Information

Calories 792, Carbohydrates 40g, Cholesterol 111mg, Fat 62g, Fat Calories 555, Fiber 2g, Protein 23g, Saturated Fat 24g, Sodium 1576mg. Daily Values: Calcium 593.72mg 59%, Phos 265.89mg 27%, Copper 0.13mg 7%, Zinc 1.68mg 11%, Panto 0.58mg 6%, Biotin 3.26mcg 1087%, Iodine 13.0mcg 9%, Magnesium 69.75mg 17%, Iron 4.47mg 25%, Vitamin B6 10%, Vitamin C 22%, Vitamin B12 10%, Vitamin D 5%, Vit E-a-Toco 14%, Vitamin A 194%. Percent Daily Values are based on a 2,000 calorie diet.