Show: Good EatsEpisode: Dip Madness
1 Video | Photo: Hot Spinach and Artichoke Dip Recipe
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Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.
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By ubuklaine_12499388
Batavia, 75
on June 17, 2013
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Great final product. Took much longer than advertised to prep since I used fresh spinach and had to chop it. The frozen artichoke hearts had to be chopped too. Like the red pepper flakes. They give a subtle heat at the end. I lightened with low fat cream cheese and used 8 oz since I didn't want to have 2oz leftover. I also used light mayo and light sour cream. Still had a nice creamy taste. This recipe make a lot of dip. Used as a pre-dinner appetizer for 8 and still had over half left. Hope it freezes well.
By Chef Pattmommy
Tyngsboro, MA
on June 14, 2013
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Thanks, Alton! You saved the day (again. I was making a different recipe (shame on me but it didn't taste right. So, I looked up your recipe and added garlic salt and some cream cheese and now it's perfect! The next time I make this, I'll use this recipe.
By capitdan
Ann Arbor
on June 08, 2013
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Excellent! I used canned artichoke hearts (drained and rinsed because my grocery store didn't have frozen. I eliminated the salt, since there was enough in the can. I also used neuchatel cream cheese and low fat sour cream to reduce calories. I also left out the mayo for the same reason. Either way, it is very tasty!
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