Spinach and Artichoke Dip

By: Marge Perry & David Bonom

  • Yield:

    12 Servings

  • Course:



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 Farberware 9-Inch Square Baking Pan.
  2. Heat the oil in a Farberware PurECOok 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.


Spinach Artichoke Dip

This family favorite is sure to become an all-star, go-to appetizer for any occasion.

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