Spinach and Artichoke Dip Recipe

Spinach and Artichoke Dip

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: American
Servings: 6 people


  • 250 g cream cheese
  • 2/3 cup sour cream
  • 1 cup mayonnaise
  • 175 grams Emmental
  • 175 grams Gruy√®re
  • 1/3 cup white wine
  • 300 g spinach fresh
  • 398 mL canned artichokes


  • Preheat oven to 375 F.
  • Drain the artichokes and cut them into small bite-sized pieces.
  • In a 9" x 13" casserole dish, mix all the ingredients other than the spinach. Place in the oven.
  • Bring a pot of water to a boil. Using a steaming basket, steam the spinach for 60 seconds, until the stems are soft. Let sit to drain the water from the spinach.
  • After 15 minutes of cooking, remove the casserole from the oven. Stir in the spinach, and mix well.
  • Bake for another 5-15 minutes, until the top is golden and bubbly.


Goes well with sugar snap peas, carrots, broccoli, and tortilla chips.