Warm spinach, artichoke and cheese dip

    (518)
    30 min

    A creamy, cheesy warm party dip with spinach and artichokes, best served with pitta triangles, crackers or bread. For a version that is lower in fat and calories, try using light cream cheese and half fat creme fraiche.


    495 people made this

    Ingredients
    Serves: 50 

    • 4 tablespoons butter
    • 285g frozen spinach, thawed
    • 1 (390g) tin artichoke hearts, drained and chopped
    • 400g cream cheese, softened
    • 400g soured cream or creme fraiche
    • 150g grated Parmesan cheese
    • salt and freshly ground black pepper to taste

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes.
    2. Mix cream cheese and creme fraiche into the spinach mixture. Stir in Parmesan cheese, salt and pepper. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews & ratings
    Average global rating:
    (518)

    Reviews in English (407)

    by
    383

    This was a wonderful recipe. It has been a hit at several parties, I modified it using some advice from other reviews... *saute fresh chopped garlic into butter (5-6 cloves) * use double the spinach and artichoke hearts * cut the creamcheese to 1.5 packages * cut the sourcream to only 1 container * use a mix of parmesean, asiago and romano I also made pita chips to go along with it...just brush olive oil mixed with pepper and garilic salt onto cut up pita pieces (triangles) and bake at 350 until crisp. Tastes better than what you get at resturaunts.  -  16 Jun 2003  (Review from Allrecipes US | Canada)

    by
    304

    The missing ingredient: LEMON JUICE. I agree with another reviewer that when you have to change the recipe a whole lot, it's not a five star recipe. But with the changes I made, I would give this SIX stars! - I sauteed three garlic cloves and about two tablespoons of finely chopped onion with the butter - I used twice the artichokes and chopped them pretty small (like 1/4 inch to 1/2 inch pieces) - I used the full amount of cream cheese and sour cream-- half the amount looked disproportionate to all of those artichokes - I used kosher salt. mmm. - when I added the sour cream and cream cheese, I squeezed the juice of one small lemon into the mix. I figured the blandness indicated the need for a bright flavor. I really think that lemon juice was just the thing. Ours was tangy, creamy, and delicious.  -  04 Feb 2008  (Review from Allrecipes US | Canada)

    by
    143

    I've made this dip 5-6 times, my suggestions...crush 4 cloves of garlic and cook in the butter as it's melting, also, I use two cans of artichoke hearts, and I cut the cream cheese and sour cream in half, and finally, for a little more flavor, I add some ground pepper, a dash of cayenne pepper to taste, and a tablespoon of worcestershire....great tasting and easy...can even put a big batch in a crock pot on low....stays warm and delicous for hours.  -  30 Oct 2002  (Review from Allrecipes US | Canada)

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