Artichoke Hearts Dip

Prep Time



Cook Time





Serves Up To




  • 1 Tbsp. olive oil

  • 1 small onion, chopped

  • ¼ tsp. salt

  • ⅛ tsp. ground black pepper

  • ½ cup dry white wine

  • 8 oz. cream cheese, softened

  • 1 can (14 oz.) artichoke hearts, drained and roughly chopped

  • 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry

  • 1 cup shredded mozzarella

  • Blue Diamond Multi Seed Artisan Nut Thins


  1. 1

    Heat oven to 425°F. Butter a 1 ½-quart baking dish; set aside.

  2. 2

    Heat oil in a skillet over medium heat; add onions, salt and pepper. Cook, stirring occasionally, 3-5 minutes or until translucent and starting to brown.

  3. 3

    Reduce heat to low; add wine and cream cheese. Stir until cream cheese is melted and smooth.

  4. 4

    Remove from heat; stir in artichokes, spinach and ½ cup mozzarella cheese.

  5. 5

    Transfer mixture to prepared dish. Sprinkle with remaining cheese. Bake 12-15 minutes or until cheese on top is starting to brown and dip is bubbly around the edges.

  6. 6

    Serve with Blue Diamond Nut Thins.

  7. 7

    Refrigerate leftovers.

Made with these products:

Multi-Seed Nut-Thins® Photo

Multi-Seed Nut-Thins®

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