IE 11 is not supported. For an optimal experience visit our site on another browser.

Spinach, Artichoke and Fresh Herb Dip


Chef notes

I have to say that my mother actually never made dip when I was growing up and I have been making up for lost time ever since. I love steamed and roasted artichokes, served plain, with some lemon, and this dip is a quickly enriched version of that great flavor mixed with lots of fresh herbs and tangy cream cheese.


  • 2 tablespoons extra-virgin olive oil
  • 1 (9-ounce) package frozen artichokes, defrosted, coarsely chopped
  • 1 (10-ounce) package frozen chopped spinach, defrosted
  • Kosher salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon unsalted butter
  • 2 medium cloves garlic, grated
  • 3/4 cup (8 ounces) cream cheese
  • 1/2 cup whole-milk sour cream
  • 1/2 cup finely grated Parmesan cheese
  • 1 bunch chives, minced
  • 1 bunch flat-leaf parsley, minced


Heat a medium saucepan over medium heat and add the olive oil. Add the artichokes and cook until some of the liquid evaporates, 2-3 minutes. Add the spinach. Season with salt and stir in the red pepper flakes. Cook for an additional 1-2 minutes to remove any excess liquid. Transfer to a strainer to drain off any liquid and set aside.

In a medium saucepan, melt the butter and add the garlic. Cook over low heat until the garlic softens, 2-3 minutes. Whisk in the cream cheese, sour cream and Parmesan cheese. Stir in the spinach and artichokes, chives and parsley. Taste for seasoning. Transfer to a serving bowl.