Spinach & Artichoke Dip

I first made this for a party at a friend’s house, and while researching recipes I found a lot of variations. Eventually, I realized something every cook would do well to learn: You can’t go wrong with Alton Brown. This is his recipe. The only credit I can claim is having made it quite a few times since (even substituting canned spinach and artichoke hearts for frozen) to rave reviews. I’m even making it tonight for a movie night with my best friend. Somehow, I doubt my family can count on leftovers.


Alton Brown’s Spinach & Artichoke Dip

  • 1 cup thawed, chopped frozen spinach
  • 1 1/2 cups thawed, chopped frozen artichoke hearts
  • 6 ounces cream cheese
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/3 cup grated Parmesan
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder

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.

Note: The more you make this, the less important the amounts are. You’ll get a feel for it. I like topping it with a little more parmesan. You can serve it with tortilla chips, crudités, or crusty bread, cut into cubes. If you’re opting for bread, try serving it in a bread bowl, which is how many restaurants serve it.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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