Creamy Spinach and Artichoke Dip

I’ve heard that everyone has a body double somewhere in the world. You know…someone who looks just like you, wandering around out there.

Enter in my good friend Kendee.

While my friend Kendee and I don’t look anything alike, we’ve discovered that we’ve led independent yet freakishly parallel lives. We’ve made a lot of the same life decisions without even knowing it.

Kendee and I grew up less than mile away from each other in Arizona but then headed our own ways. We both graduated from Computer Science. We both worked at the same Forensic Software company – which I didn’t find out later until I ran across some of her notes in some code I was working on. She loves food as much as I do and had her food blog Pimp My Dinner before food blogs ever were. And our husbands happen to be equally sarcastic and witty. Not totally uncommon. But they take it to a new level.

She even recently moved to Florida and as we were catching we looked down and noticed that our wedding rings were almost identical. This was starting to get weird.

Since we’re on the same life path, I guess it was only a matter of time before this spinach artichoke dip came into my way.  Okay, I know everyone has a spinach artichoke dip. Heck, I even already have this Spinach Artichoke Dip. But as soon as I tasted this Creamy Spinach and Artichoke Dip at Kendee’s house on Christmas, I knew I had found a new favorite. I could not stop eating this.


My other dip calls for creamed spinach, which I don’t always have on hand. I loved that this recipe uses ingredients that I almost always have on hand.

IMG_3798You can use frozen spinach or fresh. I love the taste of fresh and always have it on hand. I think I need a bigger bowl though to stir it all together. Don’t worry, the spinach cooks down while baking.creamy-spinach-artichoke-dip-biteAnd if you see my body double out there somewhere…let me know.

Creamy Spinach and Artichoke Dip
Prep Time
22 hrs 15 mins
Cook Time
22 hrs 15 mins
Author: Christy Denney
  • 1 10 ounce package frozen chopped spinach (thawed and drained well) OR 10 ounces fresh spinach, chopped
  • 1 14 ounce can artichoke hearts, drained and coarsely chopped
  • 1 8 ounce package cream cheese, softened
  • 2 Tablespoons sour cream
  • 2 Tablespoons mayonnaise
  • 1/2 cup shredded parmesan
  • 1/2 teaspoon garlic salt , or more to taste
  • dash of cayenne pepper , or more to taste
  1. Preheat oven to 400 degress. In a medium bowl, warm cream cheese in microwave for about a minute to soften. Add spinach, artichokes, sour cream, mayonnaise, and parmesan. Mix all together and add garlic salt and cayenne to taste. Don't worry, if using fresh spinach it will reduce down while cooking.
  2. Place in an oven safe dish and bake in the oven at for about 20 minutes or until the top is toasty. If you're using fresh spinach bake for 20 minutes, stir, and bake for an additional 10 minutes if needed.
  3. Serve with bread, chips or veggies.
  4. Kendee likes to thinly slice crusty bread, spritz it with olive oil and lightly sprinkle cayenne pepper on top. Place in the oven at 400 degrees for a couple of minutes until the tops are barely toasted.
Recipe Notes

Source: Pimp My Dinner

Speak Your Mind



  1. Yum…I could totally go for some of this right now! It is very similar to my recipe, though mine does not have cream cheese! I might have to add that next time 🙂

  2. That looks so good! My husband would love this.

  3. Sounds yummy! Gotta try this.

  4. Try it with out mayo and add white wine. It’s rally good on burgers too.

  5. Chalk full of goodness! Yum!

  6. Spinach dip is the best. I almost never buy sour cream but I just happen to have some on hand…my parallel path leads to this dip too, haha…

  7. I made this yesterday. It was the BOMB. Thanks for sharing. 🙂

  8. Made this for the first time tonight, it was delicious!! I used only 10 oz. of artichoke hearts and that was more than enough for the recipe.

  9. Make it as an appetizer for a family birthday. Absolute hit! Everyone wanted to know the recipe.

  10. Could I omit the mayo? I have family members that are allergic.

  11. What kind of mayonnaise is best for this recipe? I have all kinds on hand right now. I would love to make this soon. I have some pita chips and can’t wait to try this recipe.

  12. How much does this recipe yield? Going to a party of 15-20 people and want to bring it as an app.

  13. I wonder if some prosciutto or other salty ham would go with this?

  14. Could this be made in a crock pot?

  15. What size baking dish should this go in?

  16. Can you mix this up a day or two ahead and then cook it when you are ready for it?

  17. I made this dip for Thanksgiving. It was a huge hit! Easy to make. I baked it in a small Le Creuset casserole dish. Definetly will make this again.

  18. What is the recipe for whats showed in the picture the stuffed chicken?

  19. I was wondering what the pictures of the stuffed chicken had to do with the artichoke dip. Did you stuff student chicken with the dip?

  20. Hi… Can you mix and freeze ahead and then bake..

  21. Make this in a bread bowl! Amazing! I don’t use sour cream tho. Thanks for the recipe!