Spinach Artichoke Dip

Totally unhealthy but totally worth it. I usually serve it with bread (this recipe is incredible- I’ve never made bread any other way), peppers, tortilla chips, and/or crackers.

For the spinach, I usually use a clean towel to squeeze the excess water out before adding it to the dip, but this is just a personal preference.

This recipe is: vegetarian, gluten free


  • 5 oz parmesan cheese, shredded
  • 8 oz monterey jack cheese, shredded
  • 12 oz jar marinated artichoke hearts, drained and chopped
  • 10 oz frozen chopped spinach, thawed
  • 8 oz cream cheese, warmed to room temperature
  • 2/3 cup sour cream
  • 1/3 cup mayonnaise
  • 2 cloves garlic, minced


  1. Preheat oven to 375°F. Combine ~4 oz of the parmesan, ~6 oz of the monterey jack, spinach, and artichokes in a large bowl.
  2. Mix in the cream cheese, sour cream, mayonnaise, and garlic.
  3. Transfer dip to a baking dish and cover with the remaining parmesan and monterey jack. At this point, the dip can be refrigerated for up to a day before cooking.
  4. Bake for about 30 minutes, putting under the broiler for the last 2-4 minutes if you want the top to brown (which you d0).

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