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Spinach Artichoke Dip

Spinach Artichoke Dip

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degree-icon N/A
time-icon 20 min
time-icon 45 min
time-icon N/A
time-icon 20 servings
time-icon 1/4 cup
diet-icon N/A
degree-icon N/A
time-icon 20 min
oven-icon 45 min
snow-icon N/A
plate-icon 20 servings
dish-icon 1/4 cup
diet-icon N/A

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Spinach Artichoke Dip
  • ½ cup MagicalButter
  • ¼ cup Magical Olive Oil
  • 10 large basil leaves, chopped
  • 5 plum tomatoes, diced
  • 8 ounces fresh baby spinach
  • 8 ounces marinated artichoke hearts, chopped
  • 8 ounces cream cheese
  • 8 ounces Pecorino Romano cheese
  • 4 tablespoons garlic, minced and divided in half
  • 2 tablespoons Balsamic vinegar
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh ground pepper
  • ½ teaspoon red pepper flakes

How To

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Spinach Artichoke Dip
  • Preheat your oven to 325°F.
  • In a medium-sized bowl, thoroughly mix the olive oil, tomatoes, 2 tablespoons of garlic, balsamic vinegar, basil, 1 teaspoon of salt and the black pepper. Cover the bowl, and set it aside.
  • Heat a sauté pan on medium-high, heat the butter and 2 tablespoons of garlic, 1 teaspoon of salt, and the red pepper flakes, and cook for 1 minute.
  • Remove the pan from heat, and add the spinach. Stir, and set aside to cool.
  • In a large bowl, combine the garlic/spinach mix, cream cheese, Romano cheese, and artichokes. Mix at medium speed, using either a stand mixer or hand mixer, for 2 minutes.
  • Pour the dip into a baking dish and spread it out evenly. Bake for 25 minutes.
  • Remove the dip from the oven, top it with the tomato mixture, and broil on high for 5 minutes.
  • Remove your Smokin’ Spinach Artichoke Dip from the oven, and let it cool for 5 minutes before serving. Enjoy!