Recipe courtesy of Fisher Nuts

Spinach, Artichoke and Almond Dip

"This is a classic dip that everyone loves to eat. Make in advance and serve when ready. The addition of the almonds rounds out the flavors and adds a toasted flavor that is way better than breadcrumbs." -Alex Guarnaschelli
  • Total: 22 min
  • Prep: 15 min
  • Cook: 7 min
  • Yield: 24 Servings
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1 pkg. (10 oz.) frozen spinach

1 can (14 oz.) artichokes, drained, coarsely chopped

1/2 tsp. kosher salt

1/2 tsp. ground black pepper

1 Tbsp. unsalted butter

2 cloves garlic, grated

1 pkg. (8 oz.) cream cheese

1/2 cup sour cream

1/2 cup Parmesan cheese, finely grated

3/4 cup Fisher® Sliced Almonds, divided


  1. 1. Cook spinach in a medium saucepan according to package directions. Transfer to a strainer to drain off any liquid and set aside.
  2. 2. Combine the butter and garlic in the saucepan used to cook the spinach. Cook over medium-low heat until the garlic softens, 2-3 minutes. Stir in the cream cheese, sour cream and Parmesan cheese. Heat 3 to 4 minutes or until cheese is completely melted. Stir in the spinach and artichokes, continue heating 3 to 4 minutes or until hot. Chop 1/2 cup of the almonds, stir into spinach mixture. Transfer to a 9-inch pie plate or a 10-inch tart pan. Top with the remaining 1/4 cup sliced almonds. Serve warm.

Cook’s Note

To brown top, broil dip for 1 to 2 minutes, if desired.

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