Lemony Spinach-Artichoke Dip

Lemon juice is an easy way to add fresh zip to this tasty dip.

Yield: Makes 3 1/2 cups
Recipe from Southern Living

More From Southern Living

Recipe Time

Prep Time:
Chill: 30 Minutes


  • 1 (14-oz.) can artichoke hearts, drained and chopped
  • 1 (8-oz.) container sour cream
  • 1 cup mayonnaise
  • 3 tablespoons finely chopped onion
  • 2 tablespoons fresh lemon juice
  • 1 envelope dry vegetable soup mix
  • 1/4 teaspoon freshly ground pepper
  • 1 (10-oz.) package frozen chopped spinach, thawed
  • Assorted corn or tortilla chips


  1. 1. Stir together first 7 ingredients in a large bowl.
  2. 2. Drain thawed spinach well, pressing between paper towels; stir into artichoke mixture. Cover and chill 30 minutes or up to 2 days. Serve with assorted corn or tortilla chips.
  3. Note: Light mayonnaise and sour cream may be substituted. For testing purposes only, we used Lipton Vegetable Soup & Dips Mix.
  4. Roasted Red Bell Pepper-Spinach Dip: Substitute 1/2 (12-oz.) jar roasted red bell peppers, drained and chopped, for artichoke hearts. Proceed with recipe as directed.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Lemony Spinach-Artichoke Dip Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy