John O'Hagan Photo by: John O'Hagan

Lemony Spinach-Artichoke Dip

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

Southern Living SEPTEMBER 2007

  • Yield: Makes 3 1/2 cups
  • Prep time: 15 Minutes
  • 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. Stir together first 7 ingredients in a large bowl.

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.

Note: Light mayonnaise and sour cream may be substituted. For testing purposes only, we used Lipton Vegetable Soup & Dips Mix.

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.


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Lemony Spinach-Artichoke Dip Recipe