John O'Hagan
Prep Time
15 Mins
Chill Time
30 Mins
Makes 3 1/2 cups

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

How to Make It

Step 1

Stir together first 7 ingredients in a large bowl.

Step 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.

Step 3

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

Step 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.

Ratings & Reviews

AllisonMcCammon's Review

October 04, 2011
Excellent dip. This is a crowd-pleaser.The lemon gives it the perfect amount of acidity.