artichoke dip

Entertain with Alton Brown's Hot Spinach and Artichoke Dip, a classic recipe with a touch of heat, from Good Eats on Food Network.

Hot Spinach and Artichoke Dip

thawed, chopped frozen spinach

thawed, chopped frozen artichoke hearts

cream cheese

sour cream

mayonnaise

Parmesan

red pepper flakes

salt

garlic powder

Hot Spinach and Artichoke Dip; Alton Brown

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

I see a LOT of whining about how "bland" this is. But it's easily customizable. I add a teaspoon each of garlic powder, crushed rosemary, black pepper, crushed red pepper, Italian seasoning and a few tablespoons of grated onion. Sometimes I use a full cup of parmesan-romano cheese. Sometimes I top the dip with sliced almonds, which gives it a toasty, nutty crunch. When you consider the over-salted tortilla chips, pita chips and other delightful conveyances for this creamy dip, it's probably best to leave it somewhat "bland" and let people "doctor it up" to their own tastes. One of my all-time faves! For an interesting twist, try stuffing this dip into butterflied chicken breasts and baking it. YUM!!! :)

Good base recipe. I sauteed the spinach and artichokes with butter, red onion, minced garlic. Seasoning with garlic powder, onion powder, salt, black pepper and red pepper flakes. Adding this to the sour cream, Parmesan, mayo and cream cheese. I also added bacon and topped with cheddar Jack cheese and baked it. Yummy served in a bread bowl. 

Easy and delicious. Followed the recipe with two exceptions. Following the readers advice, I used one jar of marinated artichoke hearts. I left out the salt.

I wanted to use up fresh spinach, so I just chopped it, simmered it until it was completely wilted, then strained it well and mixed it into the dip. Imo it tasted just as good, if not better than the frozen. Served with pecan nut-thins, it was amazing :)<br />

Simple, easy, and perfect.  I have made this multiple times, it's a hit every time.  I'm usually a cook that experiments, but I just don't see any reason to change this recipe at all.  It is perfect as is.  I do usually use shredded parmesan as opposed to grated though.

Ive made this recipe a few times now. I find its best with canned artichokes, frozen spinach, and ground red pepper flakes. It's absolutely delicious!!

Perfect. Don’t change a single ingredient. This recipe is a hit at every party.

Perfect proportions!  One FYI; if you're making it hours in advance, pulse the spinach and artichoke hearts in a processor then just throw it all in a crock pot on high and stir it once about 15 minutes later then turn it to low.  The veggies cook right in the mixture.  No need for that added step.  Recipe is good for about 10 people.  

Couldn't find frozen artichoke hearts, but used canned ones and still turned out great.

Delicious! Excellent combo of flavors and addictingly creamy and salty.

https://www.foodnetwork.com/videos/hot-spinach-and-artichoke-dip-0135297

Alton deconstructs a favorite party appetizer: spinach and artichoke dip.

Crab artichoke dip is the classy AF dip that'll slay your party.

Crab Artichoke Dip

(8-oz.) block cream cheese, softened

c. shredded Monterey Jack, divided

c. Parmesan

(14-oz.) can artichoke hearts,

garlic,

lump crabmeat

green onions, thinly sliced

Worcestershire sauce

Kosher salt

black pepper

tbsp. Freshly chopped parsley, for garnish

baguette, sliced

olive oil

garlic clove, top sliced off

I used Old Bay seasoning in mine which helped. With some pepper jack cheese  And a dash of hot sauce.  It helps to use really good ingredients, full fat, not store brand.

Basic recipe. Used Cajun season and soaked the crab in soy. On top to melt..used a great feta cheese. Make it your own..unlimited possibilities.

This was really bland.  My company didn't even eat it.  Fortunately, I only cooked half of it and was able to salvage the other half with a small can of green chilies, a tsp. of tobasco sauce, 1/4 tsp. cayenne and some chopped tomatoes.  Ahhh ... much begtter.

Very easy to put together and a great successful appetizer. I will be making this again for a party and also Christmas Eve.

Needs lemon. Watch the salt as all the ingredients already have salt in them. I liked it better cold the next day.

Delicious and attractive.  I used a Royal Worcester baking dish, and counted it as one of the "Seven Fishes" on Christmas Eve.

https://streaming.hearstdigitalstudios.com/f31e475f-c987-45eb-9737-3497ce4c1bf0/video_rover_16x9_1080p_hd_1539294912_32680.mp4

It's the classy dip that'll slay your party.

This Cheesy Crab Artichoke Dip Is Decadent AF

Check out this crazy amazing recipe for spinach & artichoke spring rolls from Delish.com!

Spinach Artichoke Spring Rolls

cream cheese, softened

c. mozzarella

c. freshly grated Parmesan (plus more for garnish)

artichoke hearts,

spinach,

kosher salt

egg roll wrappers

parsley,

Video says 3 minutes per side, recipe says 1 minute per side...? Not nearly enough filling if using the suggested amount either. Delicious though.

Can these be baked in the oven instead of frying them?

With only 4 ingredients, this simple Baked Artichoke Dip is a fast, easy party appetizer recipe. The dip is loaded with artichokes and parmesan cheese and baked until golden and bubbly for a dip that is always the hit of the party!

Baked Artichoke Dip

cheese,

tbsp minced garlic

artichoke hearts

Mix all ingredients in an oven safe baking dish and bake for 40 minutes or until golden and bubbly.

With aromatic garlic and rosemary, this easy puree is fantastic spread on sea salt toasts.

Marinated artichoke & white bean dip

French bread stick (baguette), thinly sliced

tsp sea salt

marinated artichoke hearts

garlic clove, crushed

rosemary leaves

can cannellini beans, rinsed, drained

milliliters (1/4 cup) hot water

tsp black pepper

Celery sticks, to serve

Cherry tomatoes, to serve

Gorgonzola Spinach Artichoke Dip

(10-ounce) boxes chopped frozen spinach

butter

garlic, chopped

all-purpose flour

chicken stock

milk

Salt and black pepper

nutmeg,

Gorgonzola crumbles

Thick sesame bread sticks,

Celery hearts, trimmed for dipping

Pita crisps with Parmesan and herbs (recommended: Stacy's)

GORGONZOLA SPINACH ARTICHOKE DIPRachael Ray30 Minute Meals/Casual New Yearâs EveFood NetworkFrozen Spinach, Frozen Artichoke Hearts, Butter, Garlic, AllpurposeFlour, Chicken Stock, Milk,Pepper, Ground Nutmeg, Gorgonzola Crumbles, Asiago or ParmigianoReggiano,ThickSesame Bread Sticks, Celery Hearts, Pita Crisps with Parmesan

Defrost spinach 10 minutes on defrost setting in microwave then drain well by wringing out in dish towel. Defrost artichokes as well, 6 minutes on defrost in microwave then wring out and finely chop.

Heat a sauce pot with butter over medium to medium-high heat. Add garlic to melted butter and stir 1 to 2 minutes, then sprinkle in flour and combine 1 minute more. Whisk in stock and milk and season with salt, pepper and nutmeg. Thicken 2 minutes then remove from heat and melt in Gorgonzola. Stir in spinach and artichokes and half the shredded cheese then transfer to a small casserole and top with remaining cheese. Brown and bubble in the oven for 10 to 12 minutes. Serve with bread sticks, celery hearts and pita crisps for dipping.

Finally a recipe without sour cream and Mayo!

I have to agree with beta girl. I followed the recipe to a tee and was wholly disappointed. If you're accustomed to a more traditional rendition with ingredients such as sour cream, mayo, and/or cream cheese, this recipe is not for you. Flavorless and bland is an apt description. My husband and I agreed, this recipe is better suited as topping for chicken breasts.

Followed the recipe exactly, but had to guess on the amount of frozen artichokes. Our bag was 16 oz so I used less and best guessed it. Had to cook it longer to get the browning, but not a big deal. Why one star? Bland and boring . It really did not have the taste we wanted. Perhaps adding more salt,  some cream cheese or mayo or red pepper flakes, but overall a flavorless dud for us.

The best dip out there!!!<br />I used to go out in restaurants to have a decent spinach artichoke dip. No more! This one is excellent and easy to make!!! 

Great recipe, especially if you love gorgonzola.  My grocery store didn't have frozen artichoke hearts, so I used canned.  I drained artichokes and wrung spinach in a dishtowel. The dip was creamy and delicious, not at all watery like some other reviews have stated.  This will likely be a "go to" recipe for group gatherings from now on.

I was really excited for this recipe because of all the great reviews, but was a little disappointed.  The flavor of the gorgonzola was overpowering, and I couldn't really taste anything else (like the nutmeg).  The consistency was fine though (I followed the recipe exactly- you have to wring out the veggies really well). If I made this again, I would add 1/2 cheddar and 1/2 gorgonzola (and keep the full amount of parmesan), a lot more nutmeg, and some red chili flakes for some spice.

I made this dip for the first time last night for New Year's Eve, and everyone loved it. Before I made it I read all the reviews that said it turned out runny, so I was conscious of that when I started out. After melting the butter and adding the flour I noticed that It didn't really have the consistency of a traditional roux, it was runnier, and after adding the milk and stock I whisked it for 10 minutes but it never thickened. So I started over and added an additional TBSP of flour (so 4 TBSP total), and it was a much more traditional roux consistency. After that I added the full cup of milk but just a half cup of the stock, and it turned into a nice, thick sauce. And as I said, it all turned out really yummy, although perhaps not as gooey as it could have been. So I might add a little more liquid next time. One last thing: I had to bake it twice as long as instructed in the recipe until it was browning and bubbly. But I will definitely be making this again!

https://www.foodnetwork.com/videos/spinach-artichoke-dip-0135187

Rachael makes her version of artichoke dip with Gorgonzola crumbles.

Spinach Artichoke Dip

Artichoke Dip

scallions (white and green), chopped

eggs,

lemon juice

black pepper,

cayenne

Butter,

Assorted crackers

In a food processor, combine the cream cheese, milk, Parmesan, scallions, garlic, eggs, and lemon juice; pulse until smooth. Add the artichokes, salt, pepper, and cayenne, and pulse until just mixed, but still chunky. Transfer the mixture to a buttered, deep 4-cup casserole dish and bake until lightly browned and set, about 1 hour. Serve warm with crackers.

Awful. It's not a dip at all, more like a bad quiche. It was gritty, which should not have happened since I shredded the cheese myself.  Whizzing the artichokes in the food processor took all the texture out of it.  My family, who love artichoke dip, barely touched it. I made this as written, so I cannot recommend it. 

I was at a holiday party where the hosts served this artichoke dip. I raved about it and my friend laughed and said "You gave me this recipe years ago".  So I looked in my files and there it was. I made it for my own get-together with friends and everyone loved it. I like the fact that it doesn't include any mayonnaise.

book clubbers loved this one--easy and delicious

This is the best artichoke dip recipe I've had.  I made it for several family gatherings and everyone raves about how great it is.  

I have been making this to take to parties and potlucks for years. It is always a favorite and there is never any left. I agree with another posters comment, that it is more of a spread than a dip. I toast french baguettes to serve with this rather than assorted crackers. 

Recipe tastes good, but I guess I expected more of a creamier texture for a "dip."  This to me seemed to be more of an artichoke "spread" rather than an artichoke "dip."  I guess I should have realized it when the recipe called for eggs.  Or maybe I just made a bad batch? 

I used processed Parmesean, and bottled lemon juice, so maybe that was the problem. In any case it was not very good. I tried a few bites and threw away the rest.

The dip seemed promising up until you bake it.  Then the consistency is grainy at best and not good.

i made this for the first time and it was one of the best art dips i've ever tasted. i did revise it a bit- i sauted the onions and garlic (3 cloves) and added 1/2 jalepeno, didn't use the eggs- and it was very flavorful and creamy and delicious! i recommend this for any party

I make it all the time for family gatherings and every raves about it. People now request it when I'm going to functions.

Here are 4 different dipping sauce recipes to try next time you have fresh artichokes on hand!

Artichoke Dipping Sauces

Ocean Mist Season & Steam Artichokes

(1/2 stick) salted butter, melted

garlic clove, grated (or more are desired)

dijon mustard

honey

Greek yogurt (or mayo)

Dijon mustard

garlic clove, grated

raspberry jam (ideally seedless)

sugar

water

cornstarch

Cook your artichokes according to package directions.

Make your desired sauce by combining all of the flavor&#8217;s ingredients in a medium bowl until fully combined.

Collard Green and Artichoke Dip

shallot, chopped

heavy whipping cream

Cheddar

pepper

lemon, juiced

hot sauce

(10-ounce) boxes collard greens,

Melt butter in a 2-quart saucepan over medium heat. Add garlic and shallots and saute until tender, about 3 minutes. Stir in the flour and cook for 1 minute until it reaches a golden blonde color. Slowly whisk in the cream and turn up heat until it thickens.

Add the Parmesan and Cheddar. Stir until the cheese has melted. Add salt, pepper, lemon juice, hot sauce and Worcestershire. Fold in the collard greens and artichoke hearts.

Add mixture to a casserole dish. Bake for 15 minutes until golden brown.

I love making this dip. It is my family and friends favorite.  Have been making this for years. 

This has great taste. I must say this is a dish we will have on a regular routine.

Totally delish - I made a double portion and it didn't last the whole night! I added red chili flakes and an extra squeeze of lemon. Served with pita chips and tortilla chips!

I used fresh collards, which I slivered and microwaved until soft.  In addition, I added about 1/4 cup of mayonnaise and 1/4 cup of cream cheese to mimic the traditional take on Artichoke Dip.

I absolutely love this recipe...it taste really good and enjoy making it!! A forever recipe 

Excellent!!!  I made this for my girlfriends with leftover Greens from Thanksgiving.  Everybody loved it!!!  This is my new favorite dip.

Tried this for my family (36 people and everyone loved it. Easy to prepare also.

I LOVE this recipe.  Although, after making it several times, I've added a few twists of my own.  If you add just a touch of white truffle oil, it makes it just that much more decadent.  I also buy fresh collards and blanche them, I feel like the flavor comes through better that way.  But seriously, this is one of my all time favorites, I can't thank the 2 of you enough for this!  It's made me a hit at numerous parties!  

Pat and Gina, y'all are alright with me. Made this Super Bowl night, and it was out of sight. And the flavors just got better as it set. My family made me make it three more times that week. Collard green and artichoke dip. It don't get much better y'all. We gon' keep watchin. And the cheese...Yessir. Thanks, Pat and Gina!!

This easy artichoke dip is the best party appetizer. Cheesy, hot, bubbly and delicious, it's loaded with artichoke hearts, roasted red peppers, lemon and parmesan. Serve with baguette slices, crackers, pita or even veggies.

parmesan, (plus extra for topping)

garlic cloves, (minced)

red pepper

lemon, (juiced)

basil and oregano each

kosher salt and pepper

fresh chives, (for topping)

pita, crackers

Preheat the oven to 400 degrees F.

Stir all the ingredients together in a large bowl. Spread in a baking dish or a pie plate (or in a few ramekins!).

Bake for 20 to 25 minutes, until golden and bubbly and melty. Remove and sprinkle with parmesan and chives. Serve immediately with pita, baguette slices or crackers.

Creamy, warm Artichoke Dip made with garlic, lemon, mozzarella cheese and loads of artichokes! This dip goes fast, so be sure to scoop yourself some before it's gone!

The Best Artichoke Dip Recipe

(14 ounce) artichoke hearts, drained

mozzarella cheese

garlic, pressed

lemon zest

Preheat oven to 350°F.

Chop artichoke hearts into small, diced pieces. In...

Chop artichoke hearts into small, diced pieces. In a mixing bowl, combine artichokes, mayonnaise, cream cheese, mozzarella, garlic, lemon zest, salt and pepper, and 1/4 cup parmesan cheese.

Once everything is well blended, spread in an...

Once everything is well blended, spread in an 8-inch baking dish (or a 10 inch cast iron skillet). Sprinkle remaining 1/4 cup parmesan cheese over top of dip.

Bake for 25-30 minutes, until bubbly and browned....

Bake for 25-30 minutes, until bubbly and browned. ENJOY.

https://mediavine-res.cloudinary.com/video/upload/w1vyoladsfllpaselpxk.mp4

Creamy, warm Artichoke Dip made with garlic, lemon, mozzarella cheese and loads of artichokes! This dip goes fast, so be sure to scoop yourself some before it’s gone!

Take your hosting game to the next level with this homemade artichoke dip — a warm, creamy dip loaded with tender artichoke hearts. This easy-to-make appetizer is tangy, cheesy, and all-around delicious!

Creamy Artichoke Dip

(8 ounce) block cream cheese,

black pepper (or

(14 ounce) can artichoke hearts,

baguette slices

crackers

veggies

chips

In a large mixing bowl, combine cream cheese, sour cream, mayonnaise, garlic, lemon juice, parmesan, and black pepper. Stir until evenly combined.

Add artichokes and mix until well incorporated. Make sure you have drained the artichokes well beforehand.

Spoon the mixture evenly into a small round 1-quart baking dish.

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The most viewed artichoke dip recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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