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Spinach, Artichoke and Almond Dip

Spinach, Artichoke and Almond Dip

“This is a classic dip that everyone loves to eat. Make in advance and serve when ready. The addition of the almonds rounds out the flavors and adds a toasted flavor that is way better than breadcrumbs.” –Alex Guarnaschelli

Yield: 24 Servings


  • 1 pkg. (10 oz.) frozen spinach
  • 1 can (14 oz.) artichokes, drained, coarsely chopped
  • ½ tsp. kosher salt
  • ½ tsp. ground black pepper
  • 1 Tbsp. unsalted butter
  • 2 cloves garlic, grated
  • 1 pkg. (8 oz.) cream cheese
  • ½ cup sour cream
  • ½ cup Parmesan cheese, finely grated
  • ¾ cup Fisher® Sliced Almonds, divided


  1. Cook spinach in a medium saucepan according to package directions. Transfer to a strainer to drain off any liquid and set aside.
  2. Combine the butter and garlic in the saucepan used to cook the spinach. Cook over medium-low heat until the garlic softens, 2-3 minutes. Stir in the cream cheese, sour cream and Parmesan cheese. Heat 3 to 4 minutes or until cheese is completely melted. Stir in the spinach and artichokes, continue heating 3 to 4 minutes or until hot. Chop ½ cup of the almonds, stir into spinach mixture. Transfer to a 9-inch pie plate or a 10-inch tart pan. Top with the remaining ¼ cup sliced almonds. Serve warm.

Note: To brown top, broil dip for 1 to 2 minutes, if desired.


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