Artichoke Spinach Dip

artichoke spinach dip

Canned artichokes, which tend to be mushy for any other uses, work well in dips as they blend easily with other ingredients. And by using frozen spinach, this recipe comes together quicker. If you want to prepare the artichoke dip ahead of time, cover and refrigerate before baking for up to 24 hours.

Homemade Dips for Your Next Party
  • 2 (14-ounce) cans artichoke hearts, rinsed and drained
  • 1 cup frozen chopped spinach, thawed
  • 3 cloves garlic, minced
  • 2 green onions, minced
  • ½ cup mayonnaise
  • ½ cup Greek yogurt
  • ¼ teaspoon cayenne pepper
  • 1 cup shredded Parmesan cheese, divided
  • Salt, to taste
  • Fresh-ground black pepper, to taste

Heat oven to 375°F. Pat artichokes dry with paper towels. Chop artichokes finely. Set aside. With hands, squeeze liquid from spinach. Mix artichokes and spinach with remaining ingredients, reserving ¼ cup Parmesan. Add salt and pepper to taste.

Transfer to shallow ramekin or baking dish. Top with remaining cheese. Bake 20 minutes. Broil 2–3 minutes to brown cheese, if desired. Serve hot or warm.

Published on February 1, 2017
About the Author
Nils Bernstein
Contributing Editor, Food

A fan of sweet wines, sour beers, and old-school Rioja, Bernstein is an exhaustive traveler in search of new and unsung chefs and restaurants, innovative wine and food pairings, and eating and drinking at the source. In addition to Wine Enthusiast, Bernstein has written for Bon Appetit, Men’s Journal, New York Times, Men’s Fitness, Hemispheres, and Kinfolk, among others.


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