Baked spinach artichoke dip

    25 min

    An impressive party nibble. Serve with thin slices of toasted baguette.

    205 people made this

    Serves: 32 

    • 300g frozen chopped spinach, thawed
    • 1 (390g) tin artichoke hearts, drained and chopped
    • 75g (3 oz) Parmesan, grated
    • 110g (4 oz) mozzarella, grated
    • 1/4 teaspoon ground white pepper, such as Bart Spices
    • 1 teaspoon fresh lemon juice
    • 4 tablespoons freshly grated Parmesan

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Preheat oven to 180 C / Gas mark 4.
    2. In a medium bowl, combine spinach, artichoke hearts, Parmesan, mozzarella, white pepper and lemon juice. Mix well, and spoon mixture into a 1 litre baking dish. Top with remaining Parmesan.
    3. Bake for 15 to 20 minutes, or until hot and bubbly. Serve immediately.

    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:

    Reviews in English (156)


    I did this dip for Thanksgiving, and it was a hit! However, after reading the reviews, I went ahead and made some changes in order to make sure the dip came out perfect. I doubled all the ingredients, except for the Parm cheese topping. I added 1 C. Mayo, and 1 C. Sour Cream, blended them all well. Cover and bake 350F for 30 minutes. I removed the cover and let it bake an additional 15 minutes. I made up a bread bowl by using a pumpernickel bread, cut the top, hollow out the inside. Scoop the dip into the bowl, and I served with Crackers and nacho chips. The consistency was just right. It was a hit at the party, I'm asked to make it again for Christmas.  -  25 Nov 2005  (Review from Allrecipes US | Canada)


    I loved this recipe, though I took other's advice and added 3/4 block of fat free cream cheese, two cloves of garlic, and a bit of colby jack shredded cheese. All of that made it a little richer, creamier, not so dry, and more flavorful. It was an absolute hit, and great rewarmed the next day for dinner (what little was left). The only took nearly twice as long to bake as the original recipe states.  -  12 Nov 2001  (Review from Allrecipes US | Canada)


    I make a variation of this recipe all the time and people love it. Try this - use 18oz of artichokes rather than 14, add 1c. mayo, and use 1 c. parm along with the other ingredients listed. Mix it all up and bake it covered at 325 for 30 minutes. Then uncover and bake until light brown. It will be creamy and delicious. Enjoy!  -  18 Nov 2005  (Review from Allrecipes US | Canada)