Spicy Spinach & Artichoke Dip

4.5 stars based on 103 votes.
103 ratings
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Spicy Spinach & Artichoke Dip


  • 1/2 cup butter or margarine (1 stick)
  • 1 medium onion, chopped (1 cup)
  • 2 (10-ounce) packages frozen chopped spinach, thawed and well drained
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1 (8-ounce) package cream cheese
  • 1 (8-ounce) carton sour cream
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 cup grated Parmesan cheese, divided
  • 2 tablespoons TABASCO® brand Original Red Sauce
  • Salt to taste
  • Toasted pita bread wedges
  • 1 medium tomato, chopped (1 cup)


Melt butter in a large saucepan or skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in spinach, artichokes, cream cheese, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Parmesan cheese, TABASCO® Sauce and salt. Stir until well blended and heated through.

Pour mixture into a 1 1/2-quart casserole dish and top with remaining 1/4 cup Monterey Jack and 1/4 cup Parmesan cheese. Bake in a 350°F oven until cheese starts to brown, about 10 minutes. Serve with pita bread and garnish with tomatoes.

Makes about 4 cups.

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  • Name: Pam
    Date: November 18th, 2016
    Oops, almost forgot, we finally visited ya'll on Avery Island. What a beautiful place. We had a great time there and I got some great crawfish trays and shirts and hats and, well, I could have stayed in the store and brought everything home. Thanks for the cute little bottles of Tabasco Sauce too. Love the Chipotle sauce, but, the green is still my favorite.We'll be back real soon. Love the island. Happy Thanksgiving!
  • Name: Pam
    Date: November 18th, 2016
    Thank you for my Thanksgiving appetizer recipe, can't wait to make it and serve it!
  • Name: Jayne
    Date: February 7th, 2016
    If you have leftover dip (I said if..), you can put a good amount on chicken breasts, cover and bake at 350 for about 45 minutes. Take off cover and bake 10-15 minutes. Delish for supper with buttered noodles!