Preparation Info

Hot Spinach & Artichoke Dip

Made With Our

Maple Bacon Aioli

Base $7.95
Item: 111319

Truffle Aioli

Base $8.95
Item: 111318


  • 12 ounces fresh baby spinach
  • 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
  • 4 ounces cream cheese, softened
  • 1/4 cup sour cream
  • 1/4 cup Stonewall Kitchen Maple Bacon Aioli or Truffle Aioli
  • 1 cup sharp cheddar cheese, shredded
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • Pepper to taste


  1. Preheat oven to 350° F.
  2. Rinse spinach in cold water making sure it is clean.
  3. Heat 1/4 cup water in a large skillet over medium heat. Add spinach, cover pan and cook for 1 minute. Remove lid and turn spinach over with a spatula. Cover and cook an additional 1 minute or until the spinach is wilted, but still bright green. Cool. Squeeze as much water as possible out of the spinach. Coarsely chop.
  4. Combine the spinach, artichoke hearts, cream cheese, sour cream, aioli, cheddar cheese, garlic, salt and pepper. Place mixture in a baking dish. Bake 30-40 minutes or until the dip starts to bubble and the cheese is melted.
  5. Serve hot with crackers, tortilla chips or crostini.