Artichoke and Spinach Dip



I have two really great Artichoke and Spinach Dip recipes…..a hot one and a cold one.   This recipe….the hot one….is rich and decadent….sinfully good and completely addicting.  It’s made with a silky cream sauce and Fontina cheese …and garlic.  Lots of garlic.  This Artichoke and Spinach Dip is easy to make and your guests will beg you for the recipe.


I actually prefer to eat this dip with tortilla chips or pita chips….but it’s just as tasty (and photographs better) with slices of baguette.  If you’re looking for a tasty dip to serve over the holidays – this one is a winner!


~ xo Deb

Artichoke and Spinach Dip

Yield: 6 - 8 servings

Total Time: 1 hour


  • 4 - 5 large garlic cloves, roasted
  • 1 (10 ounce) package frozen spinach, thawed, drained and chopped
  • 1 (14 ounce) can artichokes, drained and chopped (don't use marinated)
  • 1 cup Fontina cheese, grated
  • 1/3 cup Parmesan cheese, grated
  • 4 ounces cream cheese, softened at room temperature
  • 2 cups cream sauce
For the Cream Sauce
  • 1 cup heavy whipping cream
  • 1/4 cup (1/2 stick) butter
  • 3/4 cup Parmesan cheese, grated


  1. Preheat oven to 350 degrees
  2. Place the garlic in a ramekin and drizzle with a little olive oil.
  3. Bake in the preheated oven for 20 to 25 minutes, until soft. Remove from heat.
  4. When cool enough to handle remove the garlic from the skins.
  5. Add the Fontina, Parmesan and cream cheese to a bowl.
  6. Add the artichokes, spinach and garlic.
  7. Pour the warm cream sauce over the cheese mixture and stir to blend.
  8. Pour the dip in an 8 x 8 inch baking dish or a large gratin dish and bake in the preheated oven for about 30 minutes, or until the cheese is bubbly. Serve warm.
For the Cream Sauce
  1. In a medium saucepan combine cream, butter and grated Parmesan cheese.
  2. Cook over medium low heat for about 5 minutes until the cheese has melted and the sauce is smooth.
  3. Whisk often to keep from scorching.
  4. Remove from heat. The sauce will thicken as it rests.


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