Cheesy Spinach Artichoke Dip

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  • 2 15oz cans artichoke hearts (drained) not in oil or marinated
  • 2 cups Taylor Farms Organic Arugula
  • 1 8 oz cream cheese room temperature
  • 1/2 cup mayo
  • 1 cup fresh parmesan cheese
  • 1/2 lemon
  • 1 tsp garlic salt
  • 1 tsp onion salt
  • fresh ground pepper


  1. In a mixing bowl, using a hand held mixer, beat your room temperature cream cheese until it is smooth and fluffy, about 30-60 seconds.
  2. Add in mayo, 1/2 cup parmesan cheese, juice from half a lemon, and lemon and garlic salts. Mix.
  3. Chop artichoke hearts into bite size pieces, and rough chop spinach. Toss into bowl and mix with spatula so everything is well coated with ingredients.
  4. In an 8×8 pan or pie dish place spinach artichoke dip inside. Top with extra parmesan cheese and fresh ground pepper. Bake at 375 for 20-30 minutes when top is turning golden brown and is bubbling.

Recipe Notes

What do I bake spinach artichoke dip in?

This recipe would fill an 8×8 pan.You can use glass, metal, or any other material. You can also branch out and use a pie dish or like pictured, I used 2 oven safe french onion soup bowls! The only requirement is to use oven safe. If you are worried about it sticking too much spray a non-stick spray before placing into the baking dish.

What do I serve hot cheesy artichoke dip with?

My favorite is a nice, crusty baguette cut crosswise and thin. My mouth is drooling right now.

But here are some other options

  • crackers (try some of Trader Joes Gourmet crackers!)
  • crunchy vegetables- carrot sticks and celery sticks are amazing!
  • Need a gluten-free option? TORTILLA CHIPS! this is what I love, and I love that is adds a little but of crunch.

Recipe courtesy of