Spicy Spinach & Artichoke Dip

4.5 stars based on 88 votes.
88 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: Susan Meyer
    Date: August 8th, 2014
    My friends call this my "crack" dip because once you try it, you can't get enough!
  • Name: MDenver
    Date: June 24th, 2014
    Love this so much!!! I swap out Swiss for the cheese (still use Parmesan). I also omit the artichokes, just a preference. And I am pretty heavy handed with the Tabasco ;-) Can't go wrong with this! It's a crowd pleaser!
  • Name: weezie
    Date: July 9th, 2013
    Great recipe and I don't like artichokes!

    Can this recipe be frozen either unbaked or baked?