Spicy Spinach & Artichoke Dip

4.5 stars based on 99 votes.
99 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: 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!
  • Name: Yvonne
    Date: November 23rd, 2015
    It is one of our favorite appetizers of all time! My daughter requests me to make it all the time. We love spicy!
  • Name: Jeepinls
    Date: November 21st, 2015
    A requirement for all big gatherings. Make a triple batch!
    I have frozen this after cooking & cooling, individual servings to have as a snack.