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The Best Spinach Artichoke Dip

The Best Spinach Artichoke Dip

It has been a while since I posted a recipe… My back issues early in this pregnancy left me on the couch, and out of the kitchen, but lately I have been feeling much better and like my old self! Since we are moving into fall, with all the holidays right around the corner, I am sharing one of my favorite, easy appetizers to whip together for parties and get togethers: Spinach Artichoke Dip. People always tell me how much they love this dip, and I have to say, I seem to devour it myself!


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The key to making “The Best” spinach artichoke dip (like all delicious food) is to use fresh ingredients (and a good cheese of course). I use fresh garlic in my recipe, instead of powdered, and it really amps up the flavor in the dip. I also use Cabot Extra Sharp White Cheddar in my dip instead of milder cheeses other recipes usually call for because I love Extra Sharp White Cheddar and, once again, I think it adds more flavor to the recipe.





  • Two 8 oz. Cream Cheese (room temp)
  • 1 can Artichokes, chopped
  • 4 Cups Extra Sharp White Cheddar (I prefer and recommend Cabot Extra Sharp White Cheddar)
  • 1/2 Cup Mayo (I prefer a healthier mayo, like Avocado Mayo)
  • 4 Cups Chopped Spinach
  • 4-5 large garlic cloves, chopped
  • 1 tsp. Pepper
  • 1 tsp. Paprika




  1. Make sure your cream cheese is room temperature for easy mixing.
  2. Preheat your oven to 350 degrees.
  3. Get all your ingredients out, and prep those ingredients that need prepping (grate cheese, chop garlic, cut up artichokes and spinach with food scissors)
  4. Place all ingredients together in a mixing bowl, and mix together.
  5. Place dip in 1.5 qt. baking dish and bake for approximately 20-30 minutes, until cheese is fully heated through and/or bubbly.
  6. Enjoy with crackers/chips of your choice!



I find my Cabot Extra Sharp White Cheddar Cheese at my local Walmart. They sell it in a large, 2 lb. block. Cabot Extra Sharp is my favorite for most almost all of my cooking that requires cheese (I use it on my grilled pizzas as well), and I prefer white cheese to yellow so I’m not consuming unnecessary, artificial food coloring.


The paprika gives the dip a little bit of extra color. Feel free to use a smoked paprika for extra flavor, or you can use less (or omit it all together) if you don’t like paprika. I have forgotten to add it before when I’m making it in a rush, and it still tastes delicious!




Tried this recipe? Comment and let me know what you think! Also, check out this Better Than Starbucks Pumpkin Bread Recipe along with 10 Other Pumpkin Recipes to try this season!



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