Spinach, Artichoke and Almond Dip

Spinach, Artichoke and Almond Dip
  • Yield: 24 Servings
  • Prep Time: N/A
  • Cook Time: N/A
  • 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 toastiness that is way better than breadcrumbs.


  • 1 package (10 ounces) frozen spinach
  • 1 can (14 ounces) artichokes, drained, coarsely chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, grated
  • 1 package (8 ounces) cream cheese
  • 1/2 cup sour cream
  • 1/2 cup Parmesan cheese, finely grated
  • 3/4 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.
  3. Note: To brown top, broil dip for 1 to 2 minutes, if desired.

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