Spinach and Artichoke Dip

This dip is sure to be the hit of any gathering! (No one need know how simple it is to throw together). Make it a day ahead, if you like, and bake it just before serving.

Servings: 12


  • 2 tablespoons extra virgin olive oil
  • 1 medium onion , finely chopped
  • 2 garlic cloves, minced
  • 2 (9-ounce) packages frozen artichoke hearts, thawed and chopped
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 2 (8-ounce) packages cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 cup grated Parmesan cheese, divided
  • Toasted bread for serving


  1. Preheat the oven to 400°F. Lightly oil an 8-inch square baking dish.
  2. Heat the oil in a large nonstick skillet over medium. Add the onion and garlic; cook, stirring occasionally, until slightly softened, 3 minutes. Add the artichoke hearts and cook until barely starting to brown, 7 minutes. Stir in the spinach and cook 2 minutes. Remove from the heat and cool 10 minutes.
  3. Beat the cream cheese, mayonnaise, lemon juice and Worcestershire sauce in a bowl until smooth. Stir in the artichoke mixture and 3/4 cup of the Parmesan; transfer to the prepared baking dish. Top with the remaining 1/4 cup cheese.
  4. Bake until the top is browned and the filling is bubbly, 28-30 minutes. Let cool 5 minutes before serving.