Artichoke and Spinach Dip Duo

One of those instant classics in restaurants this Artichoke and Spinach dip is an easy way to create an impressive appetiser or for a casual late night movie snack.  It’s great as an alternative dip to those plastic cheese and ranch processed ones you pay for and you get a good serving of some greens into your diet – can’t go wrong.


About an hour and 15 minutes



Good for:

  • Impressive appetiser
  • Chip dip
  • Late night snack


  • 4 cloves of garlic
  • 1 (10-ounce) package of frozen chopped spinach
  • 1 (14-ounce) can of artichoke hearts
  • 1 (10-ounce) jar of Alfredo-style pasta white sauce
  • 1 cup of shredded mozzarella cheese
  • 1/3 cup of grated Parmesan cheese
  • ½ (8 ounce) package of soft cream cheese

Kitchen things you’ll need:

  • 8 x 8 Baking dish
  • Spatula
  • Grater (if cheeses are not shredded and grated)
  • Serving bowl

Making it:

  • Thaw and drain the chopped spinach package
  • Drain and chop the artichoke hearts
  • Preheat oven to 350 degrees F (175 degrees C)
  • Put the garlic in the baking dish and back for 20-30 minutes until soft.
  • Remove it and let it cool, squeeze the soft garlic and remove the skin.
  • In the baking dish spread the roasted garlic, spinach, artichoke hearts, and the white pasta sauce with the mozzarella, Parmesan and cream cheese.
  • Bake in the oven for 30 minutes until the cheeses are melted and start to bubble.


  • Garnish with cayenne pepper for an extra kick
  • Alternatively garnish with thyme, roasted pine nuts or Middle Eastern Za’taar
  • Serve it warm – makes a big difference
  • Have some baked pita or packaged chips served with it on the side, you can even use croutons, pieces of stale bread or some veggie sticks.

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