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Appetizer & Sides

Spinach Artichoke Dip

Prep Time: 10 Min  |  Cook Time: 15 Min  |  Servings:  |  Calories:
spinach dip
Prep Time
10 Min
Cook Time
15 Min

<p>Cheesy, creamy, chunky artichoke dip is a favorite at any party.&nbsp; This version uses Sargento® Shredded 4 Cheese Mexican with chopped artichoke hearts, chopped fresh spinach, garlic, sour cream, mayo, cream cheese and diced green chilies and hot sauce for a little heat.&nbsp; Served with tortilla chips.</p>

  • 1 tsp. Olive oil
  • 2 tsp. Garlic, minced
  • 5 ozs. Baby spinach, chopped
  • 1 can(15 ozs.) Small artichoke hearts, chopped
  • 8 ozs. Cream Cheese, softened
  • 1 cup Sour cream
  • ½ cup Mayonnaise
  • 1 can (4 ozs.) Diced green chilies, drained
  • 1 Tbsp. Hot sauce
  • 2 cups Sargento® Shredded 4 Cheese Mexican
  • Salt and pepper to taste
  • Tortilla chips for serving
  1. Pre-heat oven to 350 degrees.  Pre-heat a large skillet or frying pan over medium low heat.  Add olive oil and garlic.  Cook for 1 minute.  Add spinach and artichoke hearts.  Cook for 1-2 minutes or until spinach has wilted.
  2. Add cream cheese, sour cream, mayo green chilies and hot sauce. Stir until mixture is well blended and cream cheese has melted.
  3. Stir in 1 ½ cups of cheese, salt and pepper. Remove pan from heat and transfer mixture to a greased 1-quart casserole dish.
  4. Bake for 15 minutes. Remove from oven, top with remaining cheese and bake an additional 5 minutes or until cheese has melted and lightly browned.  Serve with chips.