Hot spinach artichoke dip recipe | Pamela Salzman & Recipes Skip to content

Hot spinach artichoke dip recipe

I hope you all had a lovely Christmas!   Even though you haven’t heard from me in a few days, I have been cooking up a storm nonetheless!  We arrived in NY to visit my family and between Christmas Eve for 79 people to breakfast-lunch-dinner for our clan of 15 every day, I’ve been busy in the kitchen.  What has been fun is the team effort.  My sisters, my mom and I have been planning and preparing together which really is the only way when you’re trying to figure out what to make that most everyone will like.  My husband is actually pitching in as I type this and making baked ziti with my mother for tonight’s dinner.  It is seriously hilarious listening to him explain his “method” to my Italian mother.  Also nice to have the night off so I have a few minutes to write something for you lovely readers!

I always find at this time of year many of my friends and students are looking for a winner hors d’oeuvre for all the entertaining and football-watching they do.  I have quite a few on the site already and you can check out the segments I did for our local news the last two years, but I would love to share this popular (although I wouldn’t say the most healthful) dip that is always very popular.  Hot spinach artichoke dip is something my husband and my kids love to share in a restaurant.  They somehow rationalize all the sour cream and cheese with the presence of spinach in there.  This is a lighter version, but still warm, creamy and tastes just like the one you’ve had at your favorite restaurant.  My kids like to scoop this onto crostini, pita chips or even tortilla chips.  Although I’ve eaten the dip with sweet bell pepper strips  and blanched cauliflower, I think they probably had the better idea.

I know you busy you all are and what you really want to know is how you can do this ahead of time so you you’re as relaxed as Ina when her guests arrive.  Oh how I’d love to be invited over for cocktails and cards with Ina!  But I digress.  You will blend this whole concoction together in no time — no sauteeing or blanching — and keep it covered in the fridge until the next day when you want to serve it.  Then uncover it and bake it for about 25 minutes until hot and melted and bubbly.  I usually time this to be ready about 15 minutes after I’ve told my guests to arrive since no one these days shows up exactly on time, including yours truly.  This dip is really best served hot and because there’s cheese in it, the longer it sits out, the more it firms up.  So it’s best if you don’t have this out too early.  I also recommend if you’re going to make a few for a longer cocktail party or football game to stagger them about an hour apart so you can serve a nice hot one a few times.  Very recently I discovered a new and incredible way to eat leftovers of this dip — blended with beaten eggs and baked as a frittata, which is this photo right below.

Now you can have your fabulous hors d’oeuvre for New Year’s Eve and the beginnings of an amazing New Year’s Day breakfast.  Does it get any better than this???

5.0 from 1 reviews
Hot Spinach and Artichoke Dip
Author: 
Serves: makes about 3¾ cups or enough for about 8 people
 
Ingredients
  • 10 ounces artichoke hearts frozen, defrosted or packed in water, drained
  • ¼ cup chopped shallots
  • 1 clove garlic
  • 10 ounces frozen chopped spinach, thawed and squeezed dry (I do this in a thin clean kitchen towel.)
  • ½ cup Greek yogurt
  • ½ cup Vegenaise or mayonnaise (I use soy-free Vegenaise.)
  • ⅔ cup grated Pecorino or Parmigiano Reggiano cheese (I use Pecorino.)
  • 4 ounces mozzarella cheese, shredded
  • salt and pepper to taste
Instructions
  1. Preheat oven to 375 degrees.
  2. In a food processor, coarsely chop the artichoke hearts with the shallots and garlic.
  3. Combine all the ingredients in a medium bowl.
  4. Place in a 9 or 10-inch oven-proof dish and bake for 20-25 minutes, until hot and cheese is melted. Serve immediately.

 

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Comments

11 Comments

  1. What do you serve alongside this?

    • Some people like crackers, bread, crostini or chips. I also like the option of veggies like endive leaves, bell pepper strips, even radish slices.

  2. Just prepared this for a Christmas Eve appetizer. I haven’t baked it, but even unbaked the flavor is amazing. Thank you!

    • It’s going to be great!! Merry Christmas!

  3. Made this for some friends. They loved it. It was sooo easy and so good.

    • Great! Thanks for your feedback, Elizabeth 🙂

  4. Great recipe! I doubled it (2 separate dishes) and served one to company and brought the other one to a New Year’s Eve party. Everyone really enjoyed it. Keep up the good work, and best wishes to all for a healthy and happy New Year!

    • Sounds like you’ve been busy spreading good cheer, Mia! Happy New Year to you!

  5. Hi Pamela! I love your recipes and your writing… thank you! Question about the spinach dip (which I also love)! I have a huge container of fresh spinach that I need to use. Can I use it instead of frozen spinach for this recipe? Thanks! Lisi.

    • Thanks, Lisi! I haven’t tried this with fresh spinach, but if I did I would give it a quick blanche to wilt it down and then squeeze out the excess water. You could do this by submerging the spinach in a pot of boiling water for about 30 seconds or placing the spinach in a colander in the sink and pouring boiling water over it. I think this should work!

      • Thanks Pamela! Will let you know how it turns out.I may not be able to make it for a few days… hope the spinach will hold up!


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I come from a large Italian-American family with 28 first cousins (on one side of the family!) where sit-down holiday dinners for 85 people are the norm (how, you might ask – organization! But more on that later …).

Some of my fondest memories are of simple family gatherings, both large and small, with long tables of bowls and platters piled high, the laughter of my cousins echoing and the comfort of tradition warming my soul.

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