Spinach and Artichoke Dip

Updated: May 15, 2018

Prep time: 20 min   |    Cook time: 30 min   |   Ready In: 50 min


  • 5 tablespoons olive oil

  • 2 tablespoons unsalted butter

  • 1/2 lb. spinach leaves

  • 1 lb. thawed artichoke hearts

  • 1 onion, diced

  • 3 garlic cloves, minced

  • 1 cup parmesan cheese, grated

  • 2/3 cup mozzarella cheese, grated

  • 1/3 cup cream cheese

  • 1/4 cup mayonnaise

  • 1/4 cup sour cream

  • 1/4 teaspoon mustard powder

  • 1/4 teaspoon tabasco

  • salt & pepper, to taste

Preheat oven to 375 degrees.

Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a skillet over medium high heat.

Add spinach, cook and stir until wilted, around 3 minutes. Transfer to colander and allow to cool.

Squeeze excess liquid from spinach and roughly chop; transfer to a bowl.

Now, heat 3 tablespoons of the oil in the skillet. Add artichoke hearts, cook and stir until browned, around 12 minutes. Transfer to the bowl of spinach.

Finally, heat remaining 1 tablespoon of oil and one tablespoon of butter in the skillet and add the onions.

Cook until soft, about 8 minutes.

Add garlic and cook for 2 minutes more.

Transfer the onion mixture to a food processor, along with 3/4 cup of the parmesan cheese, mozzarella, cream cheese, mayonnaise, sour cream, mustard and tabasco.

Process until smooth.

Fold the cheese mixture into the spinach and artichokes, season with salt and pepper and transfer to a greased, 2 quart baking dish. Sprinkle with remaining parmesan cheese on top and bake until golden brown and bubbling, about 30 minutes.

Serve with chip or toasted pita wedges.