Artichoke and Spinach Dip

  • 1 1/2 cups half-and-half
  • 8 oz. grated Monterey Jack cheese
  • 8 oz. light cream cheese
  • 1 tsp. garlic powder
  • 1 1/2 tsp. Worcestershire sauce
  • 1/2 tsp. salt
  • Fresh ground pepper to taste
  • 3/4 lb. fresh spinach (stemmed and chopped)
  • 2 -14 oz cans of artichoke hearts (rinsed, drained and chopped)
  • 4 green onions, chopped
  • tortilla chips, pita, etc. for dipping
  • Bring the cream to a simmer over medium heat and add the Monterey Jack, cream cheese, garlic powder, Worcestershire, salt and fresh pepper. Continuously stir to prevent sticking until the cheeses melt.

  • While slowly stirring, add the spinach, artichoke hearts, and scallions. Stir until mixed and the spinach is wilted.

  • This dip can be served immediately or served chilled.

  • A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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