Spinach & Artichoke Dip

So you have probably just assumed that this is a baking blog.

It isn’t supposed to be that way.

Mikey doesn’t even really like sweet stuff…

So I’ve decided to share some real food with you.

That’s a lie.

This should not be considered real food. You can make this with your eyes closed. It’s that easy. I made this for a family holiday and it was a hit.

I feel like these types of dip are all the same. A can of this, a bottle of that, lots of cheese and probably some mayo…tastes good though.

So here you go. Here is my first non-dessert item. It’s not impressive at all. Feel free to judge me alllll you want. I promise I know how to cook (or at least I’m learning). I promise to start sharing some real life and mostly healthy foods with you soon:)

Wait, one more thing:

I’m a dirty liar.

I told you I wouldn’t include these “group shots” anymore…I took this a long time ago, and it helps you grasp how simple the recipe is.


The only ingredient you have to prep are the canned artichokes. You have to finely chop them…

Then you pile everything into a giant bowl…

Then stir it up…

mmmmm so much cheese and cream…

Spread the mixture into a 9×13 and cover with some parmesan and monterey jack cheese.

You can sprinkle some paprika on there too. It makes it look nice.

This is served warm with crackers and tortilla chips.

I recommend Flipsides and Donkey Chips. I’m obsessed.

Recipe: Spinach and Artichoke Dip. 

1 package (10 Oz) Frozen Chopped Spinach, Thawed And Drained

1 can (14 Oz) Artichoke Hearts, Drained And Finely Chopped

1-½ cup (6 Oz.) Parmesan Cheese, Finely Shredded Or Grated, Divided

1-½ cup (6 Oz.) Shredded Monterey Jack Cheese, Divided

4 ounces, weight Cream Cheese, softened

⅔ cups Sour Cream

⅓ cups Mayonnaise

2 cloves Garlic, Finely Minced

Paprika, (for top)


Preheat the oven to 350 degrees F.

Squeeze out excess water from spinach.

Combine the artichokes, spinach, 1¼ cups of Parmesan cheese, 1¼ cups of Monterey Jack cheese, cream cheese, sour cream, mayonnaise, and garlic in a bowl and mix well.

Spoon the artichoke mixture into a 9×13 baking dish. Sprinkle the remaining Monterey Jack and Parmesan cheeses on top, and then sprinkle with paprika, if desired. Bake for 30 minutes. Serve warm with tortilla chips, crackers or vegetables.

I found this recipe on the Brown Eyed Baker’s blog. She’s great.


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