Cream Cheese Spinach and Artichoke Dip

Happy New Year! Edwin and I hope you had a safe New Year’s Eve.

I enjoyed a fun gathering of a few friends at my apartment. Two of these friends had been staying with my husband and I for the last few nights, so I wasn’t interested in spending a lot of time in the kitchen preparing food on New Year’s Eve. On nights like that it helps to have some quick and reliable recipes for finger foods to set out.

spinach and artichoke cooking

I never liked spinach and artichoke dip until one day in college I ordered an amazing sandwich at a now-closed restaurant in Charlottesville, VA – sliced chicken with spinach and artichoke dip (spread on the sandwich as if it was mayo). It was surprisingly delicious and I miss ordering it!

bread bowl

Since I began experimenting with spinach and artichoke dip, I’ve received a lot of good feedback about this recipe, particularly because it isn’t mayonnaise based and contains a lot of the good stuff (spinach and artichokes). The great thing about it is that you can modify it to best fit your palate and it will still be delicious. I tend to use a little more spinach and artichokes (because I have to trick myself any way possible into eating more vegetables). I’m also heavy handed with the garlic powder and red pepper flakes.


spinach and artichoke dip

Cream Cheese Spinach and Artichoke Dip

1 cup frozen chopped spinach
1 cup artichoke hearts
8 oz cream cheese
1/2 cup Parmesan cheese
1 tsp crushed red peppers
salt, pepper and garlic powder to taste
Sour dough boule (optional)

Cook spinach according to package instructions. Drain and set aside.

Rinse, drain and chop artichoke hearts (sometimes when you buy them in a jar they’ve been sitting in flavored oil, make sure you rinse them unless you want that taste to carry over).

Boil artichokes in 1/2 cup water on medium for 5 minutes. Add spinach for an additional minute. Drain well.

In a microwave safe bowl, microwave cream cheese for one minute until soft. Stir until smooth. Combine cream cheese and spinach/artichoke mixture in a medium sized bowl, stirring well. Add Parmesan cheese and spices to taste, stirring until thoroughly combined.

Add dip to a serving bowl of your choice. I like to buy a sour dough boule, cut a hole in the top, pull out the bread inside and cube it all for dipping. I pour the dip into the bread bowl and arrange the bread cubes around it.

Total prep and cook time is about 20 minutes (if you’re slow like me).

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4 Responses to “Cream Cheese Spinach and Artichoke Dip”

  1. Kari says:

    Do you serve this hot or room temperature or what? Also, is the bread that you pull out enough for dipping or would you recommend a bag of chips as back up?

  2. This is best served hot/warm. Also, I would recommend something in addition to bread for dipping – not just so that you use up all the dip but for some variety. I’d slice some carrots and celery as well.

  3. Kari says:

    I made this last night and it was a huge hit! As in, we were cutting up even the bottom of the bread bowl to get at all the delicious dip. Nice work, gb.

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