Yum! That dip sounds amazing and I just love all of your gorgeous photos. This is my first time at your site and I’ll definitely be back 🙂

Also, I host a recipe swap on Wednesdays where there are usually about 200 recipes contributed and I would LOVE for you to come show off one of your delicious creations!

Wow this looks amazing!!! I love ordering spinach and artichoke dip at restaurants, but I’ve never made it myself….this could be a little dangerous!

This looks so delicious. I love artichoke dip and have been looking for a good recipe to be able to make at home for my family. Thanks so much for sharing!


8 Ounce of cream cheese (room temp)
1 Teaspoon of garlic powder
1/3 Cup freshly grated Parmesan cheese
2 Tablespoon freshly grated Romano cheese
2 Tablespoon very finely chopped red bell pepper
2 green onion (scallion) white and green finely chopped
1 Cup of wilted fresh baby spinach, squeezed dry and chopped (or frozen and thawed)
1/2 Cup grated medium Cheddar cheese
a pinch of cayenne and paprika


Preheat oven to 400 degrees F.
Mix cream cheese, garlic powder, parmesan, romano, cayenne and paprika with hand or stand mixer on medium until softened and well mixed.
Add the red peppers and the scallions and mix on med-low until just incorporated.
Add spinach and mix on low until just incorporated.
Transfer mixture to a small ovenproof dish and top with cheddar. Bake for 15 – 18 minutes or until bubbling around the edges.
Remove from oven and allow to set for 5 – 7 minutes before serving. Serve with fried or baked pita wedges and tortilla chips (nachos).

My favorite way to serve artichoke spinach dip is in a sourdough bread bowl. Everyone always goes crazy for it. If I make it the day before I’m going to bake it I line the bread bowl with sliced mozzarella so the bread doesn’t get soggy …

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