Spinach Artichoke Dip

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recipe by The Kitchen Paper https://thekitchenpaper.com/

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

This dip is not hard to make, it just takes a little bit of time to get everything mixed together before popping it in the oven. Once it’s baking, prepare for some taste bud teasing until it’s ready to eat – it smells awesome! This is a hit at parties, is best served hot, and will generally not leave leftovers; however, this makes a substantial amount of dip, so you might be lucky enough to have some for breakfast!

Inspired by: http://thekitchenpaper.com/spinach-artichoke-dip/

recipe updated 8 Jun 2020


  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Artichoke hearts icon
    Artichoke hearts
    340.5 g (about 1 ¼ cups)
  • Spinach icon
    170.25 g (about 5 ½ cups)
  • Parmesan cheese icon
    Parmesan cheese
    113.5 g (about ¾ cup)
  • Olive oil icon
    Olive oil
    1 tbsp (about 13.65 g)
  • Cheddar cheese icon
    Cheddar cheese
    227 g (about 2 ¼ cups)
  • Sour cream icon
    Sour cream
    227 g (about 1 cup)
  • Cream cheese icon
    Cream cheese
    227 g (about 1 cup)
  • Hot pepper sauce icon
    Hot pepper sauce
    1 tbsp (about 18 g)
  • Salt & pepper icon
    Salt & pepper
    1 pinch (about 0.38 g)


  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Large saucepan
  • kCook icon Baking dish - 2 quart

Step preview

  1. Pre-heat oven - 190°C
  2. Add olive oil to a clean large saucepan
  3. Heat
  4. Add garlic clove to the large saucepan
  5. Cook until fragrant
  6. Add artichoke hearts, cheddar cheese, spinach, sour cream, cream cheese and hot pepper sauce to the large saucepan
  7. Stir until melted - medium heat
  8. Add parmesan cheese and salt & pepper to the large saucepan
  9. Stir until well blended
  10. Transfer content of large saucepan to baking dish
  11. Bake - 30 min, 190°C
  12. Serve
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