Spinach and Artichoke Dip

Spinach and artichoke dipping a serving dish

An easy Spinach and artichoke dip that can be made ahead for any social gathering.  Perfect for Game Day!



  • 2 tablespoons olive oil
  • 1 shallot , minced
  • 4 cloves garlic, minced
  • 1012 cups fresh baby spinach, 6 ounces
  • salt and pepper
  • 1 ½ cups four cheese blend, parmesan, asiago, fontina and provolone
  • 8 ounces cream cheese, room temp (light works fine)
  • ½ cup sour cream
  • 14 ounces artichoke hearts, not marinated, chopped (frozen will work)
  • ½ teaspoon red pepper flakes


1. Preheat oven to 350º.
2. In a large skillet, heat the olive oil over medium heat. Add shallot and saute, stirring occasionally, until translucent. Add garlic and saute for a minute. Add the spinach gradually and saute stirring occasionally, until wilted, about 3 minutes. Season with salt and pepper.
3. In a large bowl, combine 1 cup of cheese mixture with the sour cream and cream cheese Add spinach and chopped artichokes, stir to combine and season with salt and pepper. Spoon into a 1-quart casserole dish and sprinkle with remaining cheese.
4. Bake until bubbly, 25-30 minutes. If desired, place under the broiler for 1-2 minutes to brown the top.