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    Home » Appetizers

    Spinach and Asiago Artichoke Dip

    Published: Jan 18, 2019 · Modified: Jan 22, 2023 by Mamma C · This post may contain affiliate links

    Jump to Recipe

    Spinach and Asiago Artichoke Dip is always a hit! This creamy, cheesy, hot dip includes sautéed red onions and a touch of spicy heat.

    Overhead photo of hand holding a pita cracker topped with Asiago Spinach and Artichoke Dip over the baking dish

    When dips are really good, they have a way of becoming the meal's centerpiece. That certainly happens whenever I make this Spinach and Asiago Artichoke Dip.

    No matter what else is at the table or on the buffet, people will park themselves in front of this appetizer and declare they're happy to nosh on it all night. And Lord knows, I've made an entire meal of this on more than one occasion, with the excuse of adjusting the recipe until it's just right.

    Overhead photo of Asiago Spinach and Artichoke Dip in pan with plate of pita crackers

    You may have noticed there are tons of spinach-artichoke dip recipes out there. So what's different about this one?

    First, just as in my Creamed Spinach-Artichoke Casserole, I use frozen artichoke hearts when I can. They're the closest things to fresh artichoke hearts, and Trader Joe's sells them.

    But, no worries if you can't find them. You can use drained, canned artichoke hearts and still get good results.

    Photo of ingredients for Asiago Spinach and Artichoke Dip

    Second, the cheese here plays a big part in the taste. There are three kinds in this dip — cream cheese, Asiago and Parmesan — with Asiago lending the strongest flavor.

    No, this isn't a skinny recipe, but I do use light cream cheese and 2% milk to counter the richness from the cream in the cheese sauce.  At least there are lots of veggies, right?

    photo collage showing how to make sauce for asiago spinach and artichoke dip

    Third, (and fourth), there's nice onion flavor, thanks to the red onions, and some heat, thanks to the red pepper flakes.

    I'll never be one to eat food that makes my eyes water. But I'm finding, the older I get, the more I appreciate a little spicy kick in my food.

    You can adjust the heat to suit your tastes, but I've found this level is just enough to be noticeable without turning anyone off.

    Photo of hand holding pita cracker with Asiago Spinach and Artichoke Dip

    I hope you love this spinach-artichoke dip as much as we do! And don't miss these 50 BEST Spinach Recipes for Dinner!

    Frequently asked questions

    Can spinach and asiagio artichoke dip be made ahead?

    Yes! You can assemble the dip a couple of days ahead, then bake it the day you serve it.

    You can even bake it ahead of time and then reheat it the day you serve it.

    Can you freeze spinach and artichoke dip?

    Absolutely! You can freeze it before or after it’s baked. (Just let it cool first.)

    I just froze a portion of the baked dip last night and reheated it in the microwave today. After stuffing my face – I mean conducting research – I can say, it's still AWESOME!!

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    If you try this Spinach and Asiago Artichoke Dip, please leave a comment and a rating!

    Overhead photo of hand holding a pita cracker topped with Asiago Spinach and Artichoke Dip over the baking dish

    Spinach and Asiago Artichoke Dip

    A creamy, cheesy hot dip with chunks of artichokes, nice onion and Asiago flavors, and a touch of spicy heat. Serve with pita crackers, natural tortilla chips, carrot sticks or bread.
    4.70 from 10 votes
    Print Pin Rate Save Go to Collections
    Course: Appetizer
    Cuisine: Italian-American
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 10 -12
    Calories: 284kcal
    Author: Mamma C

    Ingredients

    • 2 (10-ounce) packages frozen chopped spinach
    • 2 (14-ounce) cans quartered artichoke hearts (Or use 18 ounces frozen artichoke hearts from Trader Joe's.)
    • ¼ large red onion
    • 2 tablespoons salted butter
    • 2 tablespoons all-purpose flour
    • 5 ounces whipping cream (see notes)
    • 7 ounces 2% milk
    • 1 8 oz. block cream cheese (light is fine)
    • 1 ¼ cups grated Asiago cheese
    • ¾ cup freshly grated Parmesan cheese (divided use)
    • ⅔ teaspoon red pepper flakes
    • ⅓ teaspoon salt
    • ¼ teaspoon garlic powder
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    Instructions

    • Preheat your oven to 375 degrees F. Thaw your frozen spinach in the microwave. (I can fit the contents of two packages in a glass 9x13 pan and use high heat for 5 minutes.)
    • While the spinach is in the microwave, peel and chop ¼ of a large red onion. Grate your cheeses in a blender or food processor.
    • When the spinach is thawed, drain out the liquid in the sink by grabbing small handfuls of spinach and squeezing them over a strainer. Set your dried spinach in a large mixing bowl.
    • Drain the artichoke hearts. (If using frozen ones, thaw them in the microwave and drain.) Roughly chop the artichoke hearts, leaving some chunks. Pat them dry with a paper towel and add them to your large mixing bowl.
    • In a sauce pan, melt your butter over medium-high heat. Add the chopped onions and cook them until they are just becoming tender. Add the flour and stir to mix. Continue stirring for another minute.
    • Add your whipping cream and milk, stirring (or whisking) as you go. Continue stirring, and when the mixture thickens, add your block of cream cheese. Continue stirring, until the cream cheese melts and the sauce is smooth and thick.
    • Turn off the heat and stir in the Asiago, ½ cup Parmesan, red pepper flakes, salt and garlic powder. Pour the sauce over the vegetables in your large mixing bowl and mix well.
    • Transfer the dip to a greased 9x13 pan (or use two pie dishes or crocks). Spread the dip evenly and top with the remaining ¼ cup Parmesan.
    • Bake the dip for 20-25 minutes, or until the dip is bubbly and browned to your liking.
    • Serve with pita crackers, carrot sticks, or bread. It's best not to use anything too salty, since the dip has enough salt already. Store leftovers covered in the refrigerator for up to four days. You also can freeze the leftovers and reheat them in the oven or microwave.

    Video

    Notes

    • If you can find frozen artichoke hearts, use them. They're available at Trader Joe's.
    • You can use 12 ounces of evaporated whole milk in place of the whipping cream and low-fat milk.
    • You can assemble the dip a couple days ahead, then bake it the day you serve it. You can even bake it ahead of time and then reheat it the day you serve it.

    Nutrition

    Calories: 284kcal | Carbohydrates: 12g | Protein: 13g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 67mg | Sodium: 608mg | Potassium: 290mg | Fiber: 4g | Sugar: 3g | Vitamin A: 7910IU | Vitamin C: 4.5mg | Calcium: 377mg | Iron: 2.2mg
    Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!

    (Recipe Source: Cooking with Mamma C. Originally published on March 4, 2015 as "Spinach, Artichoke and Asiago Dip" and republished now with updated photos, text and nutrition information.)

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    Comments

    1. Jim

      May 16, 2021 at 12:44 pm

      Are the delicious Artichoke Spinach Dips sold by Publix / Costco / Sam’s Club in tubs baked when prepared?

      That’s what I crave to replicate!
      I bought five pubs at Publix when company came for the weekend and it barely lasted the first night.

      Please help me find that taste!

      Reply
      • Mamma C

        May 16, 2021 at 2:13 pm

        Hi Jim - I've never tried those dips, but can tell you that this recipe is delicious. Try it, and let me know how it compares!

        Reply
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    I'm Andrea, also known as Mamma C. I share family-tested recipes from my Italian-American kitchen. I hope you'll visit often! Read More…

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