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Spinach and Artichoke Dip

Spinach and Artichoke Dip

Serves: 18

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3 (10-ounce) packages frozen chopped spinach
1 tablespoon butter
1 small onion, diced
2 (8-ounce) packages cream cheese
1 (6- or 8-ounce) jar marinated chopped artichoke hearts
8 ounces Swiss cheese, chopped or shredded
Salt and freshly ground black pepper


Heat oven to 350 degrees.

In a large pot, place frozen spinach and cover with water. Bring to a boil and cook until spinach is completely thawed. Drain well in a colander, pressing out all excess water.

In a small saucepan over medium heat, heat butter. Add onion and cook until translucent, about 5 minutes.

In a large bowl combine spinach, onion, cream cheese, artichoke hearts (with liquid) and Swiss cheese. Season with salt and pepper.

Transfer to 6-cup baking dish and cover lightly with foil. Bake about 45 minutes, until bubbly, stirring halfway through cooking time. Alternatively, cook in a slow cooker for 2 to 3 hours on low, stirring occasionally. Serve warm. 


Per serving: 163 calories (percent of calories from fat, 73), 7 grams protein, 4 grams carbohydrates, 2 grams fiber, 14 grams fat (8 grams saturated), 41 milligrams cholesterol, 179 milligrams sodium.

About the recipe

This dip is dense and hearty- a welcomed addition to any holiday party. Serve this hearty appetizer warm with scoop-shaped tortilla chips, corn chips, salty wheat crackers or toast points.

For a creamier dip, stir in 1/2 cup mayonnaise. For a dip with some kick, add a few splashes of hot sauce.

Recipe courtesy of Liz Jarnagin.