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This is Pete's Recipe for Freezable Spinach Artichoke Dip

If you are going to make this dip for a party, you might as well save time by freezing enough for a quicker party next time

Yield: about 7 cups


  • 1 can Artichoke Hearts, (14 oz) drained
  • 1 large clove garlic, pressed
  • 1 cup low fat sour cream
  • 3/4 cup Parmesan cheese, grated
  • 1 1/2 lb fresh spinach (wilted)
  • 2- 8 oz. pkgs cream cheese, room temp
  • 8 oz Monterey jack cheese
  • 8 oz Mozzarella cheese (about 2 C)


  • If using FRESH spinach: quickly wilt 1 1/2 lb. fresh spinach in 2 quarts boiling water and 1 1/2 tsp. seasoned salt (about 1 minute), then drained and squeezed dry.
  • In a food processor, add the artichoke hearts, garlic, sour cream, parmesan cheese. Add the wilted spinach and the cream cheese (cut into chunks).
  • Pulse in processor until artichokes are in small chunks and spinach is in small pieces.
  • Change to shredding blade, shred Monterey jack cheese on top of the other ingredients in bowl. Add the Mozzarella cheese to shred.
  • Change back to Blade
  • Pulse Processor until ingredients are well mixed, but still some texture (don't puree).
  • Freeze 1 1/2 or 2 cups in Ziplock bags
  • Just remove from bag and heat in microwave safe bowl until bubbling (2 to 3 minutes) OR:
  • Bake in Heat Proof Bowl in 375° Oven until bubbling.
  • Serve with crackers, toasted pita bread, garlic chips, etc.

Categories: Appetizer  Dip  Freezer  Microwave  Oven 
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