This is my favorite (so far) spinach and artichoke spread. I created it by making a few modifications to another recipe. Everyone will love this, including non-lc'ers.

It is wonderful with buttered or oiled toasted bread rounds for the non-lc'ers. For lc'ers you can use it with pork rinds, soy crisps, lc crackers or crisps, vegetables, or lc toast. For Christmas, I stuffed it into mushrooms and baked... very good.

Enjoy!


Spinach, Garlic & Artichoke Dip

1 pkg (10 oz.) Spinach, chopped, thawed, drained
2 cans (large) Artichoke Hearts, drained, broken up
8 oz Cream Cheese, softened
8 oz Sour Cream
8 oz Swiss Cheese, grated
1 cup Mayonnaise
¼ large Onion, finely minced
½ T Dill Weed, dried
1 small Head Garlic, minced finely


Preheat oven to 325º.

Mix all ingredients. Place mixture in a 2 quart casserole. Cover and bake at 325º for 1 hour.

Serve warm with favorite dippers.



● The first time I made this I didn’t have enough Swiss cheese on hand so I supplemented with Pepper Jack cheese. It was very good. In the future, try using all Pepper Jack for a spicy change.

● The first time, I only added ½ a head of garlic. Next time, try adding the whole head of garlic. FYI, I love garlic so the whole head was not too much for me; however, most people will probably only want to use a 1/2 head.

● This makes a lot of spread/dip. You can half or quarter this recipe. However, it freezes well. I usually make the whole recipe and divide it into 4 containers, before baking. I freeze 3 of the containers and then bake one.

● You can modify this recipe to your tastes. Omit the spinach or omit the artichokes. Use different types of cheese. Vary the amount of garlic.


(Source: PML Original, modified from Hot Spinach and Garlic Dip, 2003)