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Inside Out Spinach and Artichoke Dip

Inside Out Spinach and Artichoke Dip

These baked artichoke bottoms filled with spinach and cheese make for elegant appetizers. A no-fail combination of ingredients, sure to be a crowd pleaser and a great way to introduce artichokes to the unfortunate people who have yet to taste them.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 1 bag frozen artichoke bottoms
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper
  • Chopped parsley
  • 1 cup thawed, chopped frozen spinach (about 5 ounces)
  • 1 clove garlic, minced
  • 4 ounces cream cheese
  • 1 tablespoon light mayonaise
  • ¼ cup parmesan cheese
  • ½ cup bread crumbs
  • 1 tablespoon oil


Heat frying pan over high heat.  Add oil and frozen or thawed artichoke bottoms.  Allow to cook until browned on both sides.  Add lemon juice, parsely, salt and pepper.  Remove to baking pan.

Add spinach and garlic to frying pan and sauté just enough to dry out the spinach a bit more and  mellow out the garlic.  Remove from heat and place in a bowl with cream cheese and mayo.  Spoon filing into the artichoke bottoms.  Mix breadcrumbs parmesan cheese and oil.  Sprinkle on top of filed artichokes.  Place in 400 degree oven and bake about 10 minutes until heated through and golden brown.

Enjoy hot or at room temperature.

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