Recipes Appetizers and Snacks Dips and Spreads Recipes Artichoke Dip Recipes 4-Cheese Spinach-Artichoke Dip 3.0 (1) 1 Review 2 Photos This is my first submitted recipe. I have tried many other spinach dip recipes from this website, but felt like something was missing or they were too "Alfredo-ey." So I modified the recipes I found to eliminate the Alfredo sauce and substituted in the cheeses I had on hand. Voila! A delicious recipe that I felt proud to share with my fellow cooks. Serve with chips or veggies. I hope you enjoy! Submitted by JupiterReigns Published on April 18, 2014 Save Rate Print Share Close Add Photo Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 2 tablespoons salted butter 1 (16 ounce) bag fresh spinach, chopped ½ cup chopped marinated artichoke hearts 2 tablespoons diced onion 1 teaspoon bottled minced garlic 1 teaspoon ground black pepper ½ teaspoon salt ½ teaspoon red pepper flakes ½ (8 ounce) package cream cheese, softened ¼ cup grated Parmesan cheese 2 ounces processed cheese food (such as Velveeta®), cubed 2 ounces horseradish Cheddar cheese Directions Melt butter in a large pot over medium heat. Add spinach, artichoke hearts, and any marinade oil that remains after chopping them. Add onion, garlic, pepper, salt, and red pepper flakes; cook, stirring regularly so it doesn't burn on the bottom, until spinach has wilted and mixture is wet, about 3 minutes. Reduce heat to low and add cream cheese, Parmesan cheese, processed cheese, and Cheddar cheese. Stir occasionally and allow to simmer, uncovered, until cheeses have melted and some of the water from the spinach has cooked off, about 3 more minutes. This allows the herbs and spices to infuse their flavor into the dip. Serve hot. Cook's Notes: If it is too cheesy or you prefer it a little creamier, mix in a large dollop of sour cream. Add diced jalapenos for an added spice kick. As the dip cools, it will thicken. It's good cold, and also reheats well. I Made It Print Nutrition Facts (per serving) 159 Calories 13g Fat 5g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 159 % Daily Value * Total Fat 13g 17% Saturated Fat 8g 40% Cholesterol 38mg 13% Sodium 458mg 20% Total Carbohydrate 5g 2% Dietary Fiber 2g 6% Total Sugars 1g Protein 7g 14% Vitamin C 18mg 20% Calcium 138mg 11% Iron 2mg 11% Potassium 369mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.