• 2 tablespoons salted butter
  • 2 teaspoons finely minced garlic
  • 1/4 cup finely chopped yellow onion
  • 4 heaping cups fresh spinach
  • 8 ounce package cream cheese, softened
  • 1 cup mozzarella cheese, grated
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup freshly grated Romano cheese
  • 1/3 cup sour cream
  • 14 ounce can quartered artichoke hearts, drained


  1. Preheat oven to 350°F.
  2. In a large skillet over medium-low heat, saute the onion and garlic in 2 tablespoons of butter until onion is soft and translucent and beginning too caramelize – about 10 minutes. Keep the heat low enough that the garlic doesn’t burn.
  3. Add the spinach to the skillet and continue cooking, stirring occasionally, over low heat until spinach wilts (2-3 minutes more).
  4. In a medium bowl stir together cream cheese, mozzarella cheese, ½ of the parmesan and romano cheeses, sour cream, and the drained artichoke hearts until combined.
  5. Stir the spinach mixture into the cream cheese mixture.
  6. Mound ingredients into a deep dish 5” round casserole dish (you can alternately use a pie plate or larger/shallower dish). Bake, covered with aluminum foil, for 30 minutes until dip is hot and bubbly all the way through.
  7. Remove aluminum foil and top with the remaining Parmesan and Romano cheeses. Place under the broiler for 1-2 minutes longer to brown the cheese on top.
  8. Serve hot with tortilla chips and a side of salsa.


  1. Refrigerate in an airtight container for 4-5 days. Reheat in the microwave or in the oven.
  2. You can use frozen chopped spinach instead of fresh. It’s really important to squeeze all of the liquid out of the thawed frozen spinach. Use cheesecloth or a flour sack towel to squeeze out all the liquid you can so it doesn’t make the dip watery. If using frozen spinach, simply mix it into the cream cheese mixture.
  3. Chop the artichoke hearts into smaller pieces and/or chop the spinach into smaller pieces if you’d like.

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