Spinach and Artichoke Dip

I love this as a hot appetizer as well as a dinner topping! Make it for a crowd and save what’s left for dinner the next day. Just top a grilled chicken breast with the dip, and it will melt on top like butter to make a fun, new weeknight flavor. Serve with slices of baguette, chips, or crackers.


Yield: Serves 6 to 8

Prep Time: 10 minutes

Cook Time: 20 minutes


  • 1 (14-ounce) can artichoke hearts in water, drained
  • 10 ounces frozen chopped spinach, thawed and well drained
  • 1 cup finely grated Parmesan cheese
  • ¾ cup mayonnaise
  • ½ cup shredded mozzarella cheese
  • 1 packet dry Italian salad dressing mix
  • 1 garlic clove, finely minced


  1. Preheat the oven to 350ºF. Spray a 9-inch deep-dish pie plate with cooking spray. Coarsely chop the artichokes and place them in a medium bowl.
  2. Place the spinach in a colander and press with a spoon to remove excess moisture, then transfer to a clean non-terry cloth kitchen towel and roll and squeeze to remove as much moisture as possible.
  3. Add the dried spinach into the bowl with the artichokes, then add all but 2 tablespoons of the Parmesan, the mayonnaise, mozzarella, Italian dressing mix, and garlic. Stir to combine, then spread in the prepared pie plate.
  4. Top with the reserved Parmesan and bake for 20 minutes until lightly browned and heated through. Serve.