By Linda Ditch

Cheesy Spinach Artichoke Dip

cheesy spinach artichoke dip


  • 6 8-ounce packages cream cheese
  • 1/2 tablespoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon basil
  • 1/2 teaspoon thyme
  • 1 teaspoon oregano
  • 1 to 2 teaspoons hot sauce, or more, to taste
  • 1 1/2 tablespoons Dijon mustard
  • 1/2 tablespoon horseradish
  • 1 cup shredded Monterey jack
  • 1/2 cup shredded Parmesan cheese
  • 6 tablespoons heavy cream
  • 1 10-ounce package frozen chopped spinach, thawed and drained
  • 2 14-ounce cans artichoke hearts, diced
  • 1 small onion, finely diced


Most restaurants have a version of this dip on their appetizer menu. I adapted this recipe from one I got years ago at a New Hampshire restaurant. To me, it has more flavor than any others I’ve tried. I keep it warm in the skillet, but it’s also tasty at room temperature.

Heat cream cheese on low heat until melted (can be done in a microwave). Add remaining ingredients and mix well until blended. Place dip in 10-inch cast iron skillet greased with olive oil. Sprinkle with some extra shredded cheese and place under a broiler until cheese is melted and begins to turn brown.

Serve with toasted Italian bread, bagel chips, crackers or tortilla chips.

  • Linda Ditch

    Linda Ditch

    Linda Ditch is a food writer who inherited her love of cooking from her dad. She learned most of her cooking skills watching her grandmother cook in her farmhouse kitchen, and from TV chefs like Julia Child, Jacques Pippen and Graham Kerr. Her work appears regularly in KANSAS! Magazine and Topeka Magazine. You can... Read more