Spinach and Artichoke Dip 

Prep Time: 10 minutes | Cook Time:



  • 10 oz frozen chopped spinach, thawed
  • 16 oz sour cream
  • 8 oz cream cheese, room temperature
  • 3/4 cup grated parmesan
  • 3/4 cup grated Monterey jack
  • 8 oz water chestnuts, drained and chopped
  • 14 oz artichoke hearts, drained and chopped
  • 1 tsp garlic powder
  • 1 tsp cayenne
  • 1 tsp onion powder
  • Salt and pepper, to taste


Squeeze the thawed spinach to remove all excess moisture.

Combine sour cream, cream cheese, parmesan, and pepper jack in a mixing bowl.

Add spinach, artichoke hearts, water chestnuts, and spices. Mix until evenly combined.

Refrigerate for at least 1 hour before serving, can be made up to 2 days ahead.