Artichoke Hearts Dip


Cooking Time

30 minutes



Serves Up To


Nutrition Information

Total Fat8g
Total Carbohydrates6g
Dietary Fiber2g

Cheesy and hot artichoke and spinach dip is always a welcome addition to a party spread.


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

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

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

  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. Serve with Blue Diamond Nut Thins.

  7. Refrigerate leftovers.


  • 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 Mulit Seed Artisan Nut Thins

Included in this recipe

Recipes Straight to your Inbox

Enjoy tasty recipes and other great extras.

I confirm that I would like to receive emails from Blue Diamond Almonds, and have read and agree to the privacy policy and terms of service.