Creamy Cheesy Raw Spinach & Artichoke Heart Dip

I made this Spinach Artichoke Dip as a Thanksgiving Appetizer and my mom said it was the best Spinach Artichoke Dip she ever had. Four people gobbled all of this up rather quickly. It can serve far more people than that, but my family doesn’t know when to stop eating, so we just downed the whole thing. This was the first time I made Spinach Artichoke Dip with Milk and Mayo, so I was a little unsure about it. Lets face it, its added calories and its not the healthiest thing in the world, but man is this dip special! Make it, try it, and you’ll love it. It won’t be a weekly thing in your home, especially if you’re trying to eat healthy, but it’s also not the worst thing for you and it may just become your family’s holiday or get together staple! 

Warm Creamy Cheesy Raw Spinach & Artichoke Heart Dip

Serves: 4 Hungry Italians | Multiple the ingredients for how many you need to serve! 🙂 


🌿 2 Cups Raw Spinach

🌿 1 Can Quartered Artichoke Hearts

🌿 1/3 Cup Chopped Onion

🌿 4 Cloves of Garlic

🌿 8 ounces of Cream Cheese

🌿 1/3 Cup of Mayonnaise

🌿 1/4 Cup of Sour Cream

🌿 1/4 Cup of Milk

🌿 4 Ounces of Mozzarella

🌿 4 Ounces of Parmesan

🌿 1/3 Cup of Lemon Juice

🌿 Black Pepper

🌿 Parsley

Serve with: Pita Bread, Crackers or Veggies!


🌿 Let the cream cheese sit out for a few hours. When it is room temperature, it is much easier to deal with. If you forget, don’t worry you can just plop it in the microwave for a few seconds.

🌿 Drain and roughly chop the artichoke hearts. Don’t chop them too small though.

🌿 Chop the onions and garlic.

🌿 In a large bowl, mix together the cream cheese, sour cream, mayonnaise, and milk.

🌿 Add in the artichoke hearts, onions and garlic and mix.

🌿 Add in the lemon juice, some parsley and black pepper. Mix thoroughly.

🌿 Add in all the Parmesan and half the mozzarella. Mix well.

🌿 Now add in the fresh spinach and mix.

🌿 Here’s the thing – you can cook this in the oven or in the crockpot. If you’re using the crockpot, preheat the oven to 400 F degrees.

🌿 Pour the mixture into your crockpot or your corning ware.

🌿 Add the rest of the mozzarella on top, then sprinkle with black pepper and parsley. 

🌿 If you’re using the crockpot, cook until the cheese is melted on top. Do not, put it on high heat. Only low. 2 hours should be enough.

🌿 For the oven, cook for 30 minutes or until cheese is slightly golden and bubbly. 

🌿 When you’re ready to serve for the crockpot, put it down to its warm setting.

🌿 Serves deliciously with pita bread, triscuits, pretzels or veggies.


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