Salt & Vinegarish Potato Chips & Hot Spinach Artichoke Dip Beauty, as seen on The Kitchen, Season 32.
Recipe courtesy of Geoffrey Zakarian

Hot Spinach Artichoke Dip

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 30 min
  • Yield: 8 servings
Spinach and artichoke dip is a go-to appetizer for many restaurants and home cooks, and, when made correctly, can be dangerously addicting. This is my favorite version; it is great to make in advance for a party.



  1. Preheat the oven to 350 degrees F.
  2. Add the oil, garlic and red pepper flakes to a small sauté pan and warm over medium-low heat until fragrant. Add the artichokes and cook for 4 minutes to release any excess moisture. Add the spinach and cook, stirring, an additional 2 minutes. Season with salt and pepper. Remove from the heat and set aside.
  3. In a large bowl, combine the Neufchâtel, Parmesan, crème fraiche, mayonnaise, melted butter, 1/2 cup of the fontina and salt and pepper to taste. Stir the artichoke mixture and parsley into the cheese mixture. Transfer to an 8- or 9-inch square casserole dish and top with the remaining 1/2 cup fontina. Bake until golden and bubbly, 35 to 40 minutes. Top with chives and serve.