Juliet’s Spinach and Artichoke Dip

Monday, 13 Oct 2008


My college roommate Juliet’s mom created this dip and Juliet introduced it to our household junior year at Washington and Lee.  I don’t think we ever had a party without Juliet making her famous dip.  It’s the best spinach-artichoke recipe I’ve ever found and I still make it all the time when we have people over.  I’ve been making this from memory for a while, not really measuring, so it might have morphed a little from the original recipe, but here goes…

1 can artichoke hearts, drained and chopped
1 package frozen chopped spinach, thawed and drained well
½ medium onion, minced
1.5 cups shredded Parmesan (you can use the packaged tub from the store, but this tastes even better if you grate it fresh)
1 cup sour cream
1 cup mayonnaise
1 package Knorr’s vegetable soup mix (dry)

Mix all ingredients together well.  Heat through until bubbly, either in the microwave, stopping to stir every few minutes, or in the oven (approximately 15 minutes at 350).  Serve with Tostitos, light crackers, or baguette slices.  By the way, you can use light sour cream and mayo to lighten up the recipe a little. It’s very rich!


Reader's Comments

  1. You forgot a couple of tsps of lemon juice (maybe on purpose?). I actually thinks this sort of makes the dish because it adds a really tang!

  2. I meant a really *nice* tang

  3. Interesting! I’ve never tried lemon juice in the dip. Will have to give that a shot next time. And please forgive my smushed pictures. I’m still going through post-by-post to fix all of them to work in this new blog theme.

  4. Excellent Recipe!!

  5. Thanks, Gwen! We all have my friend Juliet’s mom to thank for coming up with it, and Juliet for sharing it! It really is a great recipe.

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