Spinach & Artichoke Dip


“Do you want me to make “Spinach & Artichoke Dip” this weekend?”  That’s what I occasionally say to our 2 teens in the grocery store.  Let me tell you-their faces light up like it’s Christmas and I get a big long, loud “YES!!!”  They absolutely love it.  I mean I think they could seriously live on this stuff.  I like it because it takes seconds to make, and it is incredibly good for them.  BEWARE: this is not that greasy, oily, melted cheese mess that you get at the local restaurant.  This Spinach & Artichoke Dip is full of chunky artichokes, savory creamy spinach, and the cheese isn’t the only flavor you taste.  I have been making this for over 20 years and I guarantee you are going to too  😎

She has been making this spinach & artichoke dip for over 20 years and the teens beg her to make it. It's not like the greasy ones you find in restaurants. It's a bit lighter with amazing flavor.

Here’s a few tips and then you can print this recipe out by hitting that little “print” button on the recipe.

-If you re-heat the dip, add a little milk first and stir.

-You will not be able to tell that it is made with low fat cream cheese.  I promise.

-You can reduce the artichokes to 1 can, and increase the cream cheese to 2 blocks, but I prefer less cheese and more chunks of artichokes.

-You can use canned or marinated artichokes.  Marinated are probably better tasting, but will make dip saltier.

-This will serve 4 hungry teens, 6-8 for an appetizer, and is perfect for all holidays and occasions.

-Can be served with any cracker, chip, bread or veggie.

-You can store this dip in fridge up to 1 week.

-There are more tips in the recipe.


She has been making this spinach & artichoke dip for over 20 years and the teens beg her to make it. It's not like the greasy ones you find in restaurants. It's a bit lighter with amazing flavor.

Spinach Artichoke Dip

Prep Time:

Cook Time:

Spinach Artichoke Dip


  • 1 8 oz. block of reduced fat cream cheese (regular fat will work)
  • 2 15oz. cans of quartered artichokes drained (cut up in small chunks)
  • 1/4 cup of parmesan cheese
  • 1 block of frozen chopped spinach defrosted and drained well
  • 1/2 cup skim milk (you can increase this depending on the texture you desire.and also add more when you reheat it)
  • garlic salt to your taste
  • black pepper to your taste
  • red pepper flakes (just a sprinkle to taste)
  • tortilla chips


I use a small crock pot, but you don't have to. You can do this in a microwave safe bowl, too.

I also try to put frozen spinach package in sink in the am to defrost, and I put the cream cheese on the counter to soften it up, but again, this is not necessary.

Defrost spinach in colander and drain well. A little water in it is still okay.

Place cream cheese in crock pot or microwave safe bowl and put in microwave for 45 seconds to get it softened up.

Add chopped up artichokes, parmesan cheese, drained spinach, milk.

Mix well.

Add garlic salt, black pepper, and red pepper flakes all to your liking. (I do not measure when I do it, I do it by taste. Remember all 3 spices go a long way, so you don't need much. In addition, if you don't want so much salt, don't use it. If you don't want a little spice, don't use pepper. I don't like spicy food, but the red pepper flakes really give this some nice flavor if you only use a little.)

TO COOK: Give it a big blast in the microwave (covered) for about 2 minutes depending on your microwave. Mix well.

If you prefer it very very hot, give it another minute in the microwave.

If using a crock pot, I still microwave it to prepare, and then the crock pot keeps it warm.

Add a touch of milk if it gets dried out when you are keeping it hot.

Serve with your favorite tortilla chips. If going low carb, use carrots, celery, or cauliflower.


Make Low Carb Spinach & Artichoke Stuffed Mushrooms (using this dip recipe).

See recipe below…

These stuffed mushrooms sound easy to make and are low carb!

To make, preheat oven to 400 degrees. Then mix up a batch of my spinach dip (recipe found above). Then prepare your pan with a little olive oil. Lastly, prepare your mushrooms by cleaning/drying them (yes I rinse my mushrooms) and removing the stems and save those for another dish later. Stuff each mushroom with as much dip as you can fit ha ha (all size mushrooms will work). Bake at 400 degrees for 20-25 minutes depending on how brown you want them. Yum!



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18 Responses

  1. Melva says:

    Julie, I tried this dip a few years ago after going to Applebees. It has now become a family favorite for all our get togethers. It’s easy & delish. I’ll have to try your exact recipe as there as many variations. Thanks for sharing!

  2. Trina says:

    I love getting your emails. This one was a little earlier than normal but no complaints, I’ve got to read it before I head to bed. Normally, I wake up to find what you’ve sent in my inbox, great start to the day. Oh and this recipe, a definite one we’ll be trying soon. Thanks for sharing

    • Julie says:

      Hi Trina! Actually I’m late. I usually mail one out Wed. about noon, and then Sat. at 7am. Both different posts. Either way, I’m honored you read them, and enjoy them. This really is one of my most favorite recipes. I hope you like spinach 😉 ~ Julie

  3. dad says:

    Had this dip for many years it is the best, love, Dad in NY.


  4. April Thomas says:

    I will be making this on the 4th for sure! Looks and sounds delish ?

  5. Diane says:

    I’ve had the greasy, oily, sludgy spinach & artichoke dip in certain chain
    Restaurants and this is not that dip!!
    This is healthier and so delicious–plus it’s homemade!
    You will make this a family favorite ???

  6. Lorri Rauscher says:

    Well if Dad likes it and yr girls love it ..I guess I will give it a try LOL?

  7. Ivory says:

    I will not be able to make this dip this weekend because to much going on. You can rest for sure that I will be making it next week. Anything you post I try to cook it, bake it, or make it. Why? Because everything you post is just that good, and to not at least check it out…oh well you know the rest. As alwats, thank you so much Julie for sharing this wonderful dish. Can almost taste it now. Hey dad, thank fir this wonderful, sweet, livibg, talent daughter you helped created, and now sharing herself with all of her followers.

  8. Dad says:

    Had some Dip yesterday that you made here, its is GREAT, love, Mom and Dad in NY

  9. Pamela Seba says:

    Delish! Family in town, needed a munch. Everyone loved it. I also have you the credit.?.

  10. Bette says:

    Happy Sunday:
    I don’t like mushrooms, but I am such a nice person I make them for the rest of the family. These sound delicious, so definitely will make them. I made your Chicken Loretta awhile back and it is now my go to recipe, everyone thought I was a genius, I did give the credit to you. Ha!

    As we speak we are now getting a blast of winter. I hear the groundhog didn’t see it’s shadow, so Spring should be around the corner.

    Cheers, Bette

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