Lemony Spinach Artichoke Dip

Lemony Spinach Artichoke Dip by

Kelli Smith and Erin Barnett


Serves 8


  • 1 tbsp. of minced garlic
  • 4 cups fresh spinach
  • 2 (12 oz.) jars of marinated artichoke hearts
  • 1/3 cup mayonnaise
  • 1/4 cup lemon juice
  • 1/2 cup Parmesan cheese
  • 1/4 tsp. Kosher salt
  • 1/4 tsp. pepper


  1. Roughly chop 4 packed cups of fresh spinach leaves.
  2. Drain 2 12 oz. jars of marinated artichoke hearts. Chop the artichoke hearts into chunks (the texture of this dip is chunky, so the artichokes don’t need to be finely chopped).
  3. Place the chopped spinach, artichoke hearts, and garlic into a large mixing bowl and stir until combined.
  4. Add 1/3 cup of mayonnaise, 1/4 cup of lemon juice, and 1/4 tsp of Kosher salt and pepper to the bowl. Stir until combined. Add 1/4 cup of shredded Parmesan cheese and stir until completely combined.
  5. Serve with tortilla chips, fresh veggies, crostini, or as a topping on chicken and enjoy!

A cool twist on the hot original