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Warm Spinach and Artichoke Dip Recipe

Warm Spinach and Artichoke Dip

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (39)

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Average Rating:

Total Reviews: 39

Showing 11-20 of 39

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  • on December 14, 2010

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    I have made this dip numerous times and it has become a frequent request when I am asked to bring a dish to parties. Very simple and very tasty!

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  • on December 07, 2010

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    One of my family favorites and a hit at every party!

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  • on July 26, 2010

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    I made this as an appetizer for a graduation party and everyone loved it! I also left the recipe rustic by not blending the ingredients but just chopping the artichoke hearts and spinach. Since it was summer and too hot to turn on the oven I cooked it on the grill and it worked perfectly. I preheated the grill to about 300 and put the mixture in an aluminum tin with tin foil loosely on top and cooked for about 15-20 minutes. I sprinkled the top with Pecorino Romano to get a nice crust and keep the dip from drying out. It was delicious and didn't taste like mayo like other dips (which I hate. Next time I need to make a double batch!

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  • on March 22, 2010

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    For those who think that ALL fat is BAD, and that a food must be fat free to be healthy, do some reading and catch up. For the rest, if you want a good lower fat alternative to a high fat food for an occasional treat this is a good choice.

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  • on March 04, 2010

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    Went quickly!

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  • on February 20, 2010

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    I made this for a baby shower today and everybody loved it. I put everything in a blender instead of a food processor and it came out like pesto. It was so creamy and delicious!

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  • on February 12, 2010

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    My husband and I made this dip and found that when you blend the ingredients together, it ends up being very bland and the spinach overpowers the dish. We used the same ingredients a second time and made it more rustic, chopping the artichokes and onions, and it was much better. We also used low fat ingredients and added goat cheese, which made it very tasty.

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  • on February 07, 2010

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    Just love Ellie's recipes and take on good eating good food made better! We have substituted plain greek yogurt for the sour cream if out , and weight watchers shredded mexican cheese for a variation on flavors since we eat this dip alot. Cannot ruin this recipe!

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  • on February 01, 2010

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    I didn't see Ellie make this so I followed the recipe, but wanted to make sure it was chunky. I processed the sour cream, mayo, cheeses and salt/pepper until smooth, but only slightly pulsed after adding the artichokes, spinach and sauteed onions. It came out great!. Served with bagel chips and carrots. Loved it!

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  • on January 30, 2010

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    For what this is worth...follow the recipe and succeed at a party. FYI...we made recipe exactly prior to putting in the oven. We went to the grocery store bakery and bought loaves of thinly sliced CIABATTA bread as well as sliced, roasted BAGELS. We put the dip on the brad material and baked. Great cocktail winner. PS...there is a small pepper (about the size of the large green olives called Pepperdome (sp? from Africa. Usually sold in jars. It is a spicy, soft skin pepper with a subtle sweet taste. This spinach dip and the "pop-in-your-mouth sized pepper...another winner using this recipe. Thanks Ellie.

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Nutrition Facts

Nutritional Analysis
Per Serving
 
Calories
100
 
Total Fat
7g
 
Saturated Fat
3g
 
Monounsaturated Fat
1g
 
Polyunsaturated Fat
0.6g
 
Cholesterol
13mg
 
Sodium
211mg
 
Protein
4g
 
Carbohydrates
5g
 
Fiber
2g
 
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