Search College Recipes

Spinach Artichoke Dip

Added September 23rd, 2012 Posted under , , . comments. Add yours »
VN:F [1.9.22_1171]
Rating: 4.7/5 (3 votes cast)
Spinach Artichoke Dip, 4.7 out of 5 based on 3 ratings Print Recipe

This dish has been a staple on party menus and appetizer menus alike for a reason; it’s decadent, it’s rich and there are never any leftovers because no one can stop eating it. If you want to be a major hit at any party you attend or host, whip up this recipe and enjoy the bevy of compliments you’re bound to get.


  • 1 14 oz. can of artichoke hearts, drained and finely chopped (no one wants a big chunk of tangy artichoke; you want it to blend nicely with the other ingredients)

  • ½ of a 10 oz. package of frozen, chopped spinach thawed out

  • ½ cup of sour cream

  • ¼ cup of mayonnaise

  • ¼ cup cream cheese

  • ¼ cup grated parmesan cheese

  • ¼ teaspoon of minced garlic (really, really finely chopped)


  1. Preheat the oven to 375 degrees.

  2. Mix all ingredients together thoroughly in a large mixing bowl.

  3. Bake for 25 minutes (you should see the surface start to bubble slowly and the edges turn a little golden brown; this is when you know it’s ready!)

  4. Let cool and serve to guests with hunks of French bread, tortilla chips, crudité, or pita chips. You want to avoid anything flavored (lime flavored Tostitos for example) so it doesn't compete with the flavors of the dip; trust me, no one will want to miss out on that.

Comments for this Recipe