Spinach Artichoke Dip

Spinach Artichoke Dip

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: About 2 ½ cups
Source: Culinary Vegetable Institute at The Chef's Garden


  • ½ lb Spinach
  • 1 shallot, thinly sliced
  • 3 garlic cloves, minced
  • 4 Tbsp. unsalted butter
  • 1 13-oz. cans artichoke hearts, drained and coarsely chopped
  • 1 1/2 tsp kosher salt
  • 1 8 oz. package of cream cheese
  • ¼ Cup grated Parmesan
  • ¼ Cup grated mozzarella cheese


  • Wash the and dry the spinach well.
  • Sweat the garlic, shallot, and artichokes in a pot with the butter. Cook gently until the shallot is translucent and cooked through.
  • When you hear a sizzle and the water has evaporated from the pan turn the heat to low, While stirring, add the cream cheese, one spoonful at a time, until melted. 
  • Turn the heat to medium and bring the contents of the pot to a gentle simmer. With the mixture bubbling, add the spinach and salt.
  • Remove the mixture from the heat and fold in both of the cheeses.
  • Transfer to a warmed serving dish and serve with Pita Chips, warm Torn Bread, Crudité, or really just about anything you want to dip.

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