Piquant Artichoke and Spinach Dip

This is the perfect dip for parties and entertaining. Serve with corn or rice crackers or sliced vegetables. Or you can just eat it with a spoon!

Serves: 8Hands-on: 10 minutesTotal: 15 minutesDifficulty: Easy

Serves: 8


  • 1 package (10 oz.) frozen chopped spinach, thawed
  • 2 Tbsp. extra-virgin olive oil
  • 1 jar (12 oz.) artichoke hearts, drained and chopped
  • 4 oz. cream cheese
  • 8 oz. sour cream
  • 2 cloves garlic, peeled and minced
  • 4 scallions, chopped
  • 2 Tbsp. fresh lemon juice
  • 1⁄4 tsp. ground nutmeg
  • 1 cup grated Cheddar cheese


  • Preheat broiler.
  • Drain the thawed spinach, squeezing it with paper towels, until the extra liquid is gone.
  • Heat the olive oil in a large skillet over medium heat and add the spinach; cook until just soft, about 5 minutes.
  • Remove pan from heat and stir in artichoke hearts, cream cheese, sour cream, garlic, scallions, lemon juice, and nutmeg. Transfer to a medium baking dish. Top with Cheddar cheese.
  • Broil until cheese melts and browns slightly, about 5 minutes. Serve warm or cold.