Artichoke and Spinach Dip


Recipe courtesy of Roxanne Gautreaux, Amite, La.

Serves a crowd



  • 1 stick unsalted butter
  • 1/2 cup finely chopped onions
  • 1 package frozen spinach, thawed and drained
  • 8 ounces cream cheese, softened
  • 8 ounces sour cream
  • 3/4 cup freshly grated Parmesan cheese
  • 1 jar marinated artichokes, chopped into bite size pieces
  • red pepper flakes to taste
  • 8 ounces grated Monterrey jack cheese
  • tortilla chips or toasted bread cubes, for serving

Artichoke and Spinach Dip


 Artichoke and Spinach Dip

Click image to enlarge


Pre-heat oven to low broil.

Add the butter to a pan set over medium-high heat. Add the onions and sauté until translucent. Add the remaining ingredients, except the Monterey Jack, in the order listed, mixing well after each addition. Remove from heat and put in oven safe dish. Top with Monterrey jack cheese and cook under broiler until cheese has melted.

Serve hot with tortilla chips or toasted bread cubes.

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