There are some recipes that you simply shouldn’t mess with. You know, like a classic apple pie or a perfect margarita. They are perfect just the way they are. This spinach and artichoke dip is no exception. It’s cheesy and gooey, and with the right bread, you can’t go wrong.

Summer is here, people, and you probably have approximately 42,317 BBQs to attend in the next few months. If you’re like us, every weekend is packed with fun things to do. Everyone’s pool and backyards are now open and instead of asking, “What can I bring?” just let me know you will be bringing this dip and some refreshments. BOOM. Summer is served.

If I ever have the opportunity to put a recipe in a bread bowl, it is a no-brainer. It’s perfect because you can tear off a chunk of delicious bread and use it for dipping into this indulgent concoction.
Just trust me and make it!

Enjoy, friends. Happy summer!

Spinach and Artichoke Dip


  • 1 (14-ounce) can artichoke hearts, drained and finely chopped
  • 1 (10-ounce) package frozen chopped spinach, thawed and drained
  • 1½ cups (6 ounces) finely shredded or grated Parmesan cheese, divided
  • 1½ cups (6 ounces) shredded Monterey Jack cheese, divided
  • 4 ounces cream cheese, softened
  • 2/3 cup sour cream
  • 1/3 cup mayonnaise
  • 2 garlic cloves, finely minced
  • Paprika, to taste (optional)


  1. Preheat the oven to 350 degrees F.
  2. Press the excess moisture from the spinach.
  3. Combine the artichokes, spinach, 1¼ cups of Parmesan cheese, 1¼ cups of Monterey Jack cheese, cream cheese, sour cream, mayonnaise, and garlic in a bowl and mix well.
  4. Spoon the artichoke mixture into a 1½-quart baking dish.
  5. Sprinkle the remaining Monterey Jack and Parmesan cheeses on top, and then sprinkle with paprika, if desired.
  6. Bake for 30 minutes.
  7. Serve warm with tortilla or pita chips, crackers or vegetables.


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