Artichoke and Spinach Dip

Everyone loves a good Artichoke & Spinach Dip, and this one is as cheesy and tasty as they come!

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  • 1 tsp olive oil
  • 1 cup chopped onions
  • 6 cups baby spinach, washed and dried
  • 2 cloves garlic, minced
  • 8 oz cream cheese
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • ⅔ cup parmesan cheese
  • ½ cup mozzarella cheese
  • 1 (14-ounce) can artichoke hearts, rinsed and patted dry
  • 1 tsp Dijon mustard
  • ¼ tsp salt
  • ¼ tsp ground red pepper (cayenne)
  • Whole-wheat pita crisps


Set the EGG for indirect cooking at 350°F/177°C.

Heat the oil in the Dutch oven. Add onion; cook, stirring often, for 2 to 3 minutes or until softened and starting to turn golden. Add spinach and garlic; cook, stirring, for 1 to 2 minutes or until spinach has wilted. Remove the Dutch oven from the EGG.

Add cream cheese, sour cream, mayonnaise, parmesan cheese, mozzarella cheese, artichoke hearts, Dijon mustard, salt, and cayenne to the Dutch oven. Mix together

Place the Dutch oven back on the EGG and bake, covered, for 20 minutes, or until the cheese has melted. Serve hot with pita chips.

**Dip can be premade and kept in the refrigerator for up to 2 days until ready to bake.

Makes 12 (¼ cup) servings


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