Artichoke and Spinach Dip

Course: Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 people
Calories: 318kcal
Author: Lord Byron's Kitchen
This dip eats like a meal; the artichokes and spinach are not hidden behind large amounts of sour cream or mayo.  This is the chunkiest Artichoke and Spinach Dip recipe you'll find!
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  • 300 grams frozen chopped spinach, thawed and squeezed dry
  • 28 ounces artichoke hearts packed in water, roughly chopped
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 1 cup parmesan cheese, grated
  • 2 cups white cheddar cheese, grated
  • 2 cloves garlic, finely minced
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried red chili flakes
  • 2 tablespoons dried onion flakes, dehydrated
  • 2 tablespoons olive oil


  • Preheat oven to 350 degrees.  Prepare a baking dish by drizzling in the two tablespoon of olive oil.  Set aside.
  • Add the cream cheese to a mixing bowl and use a hand-held mixer to blend until creamy.
  • Add the sour cream and blend into the cream cheese.
  • Add the spinach and blend into the cream cheese and sour cream mixture with the hand-held mixer just until incorporated.
  • Add the remaining ingredients and stir together with a spatula or a wooden spoon.  Don't use the hand-held mixer - this will break apart the artichokes.
  • Poor the mixture into the prepared baking dish and bake for 30 minutes.  Serve immediately.


Calories: 318kcal | Carbohydrates: 7g | Protein: 11g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 57mg | Sodium: 640mg | Potassium: 181mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4250IU | Vitamin C: 16.3mg | Calcium: 316mg | Iron: 1.3mg