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Zio's Artichoke Spinach Dip Recipe

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This recipe for Zio's Artichoke Spinach Dip, by , is from The Garrison Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sheri Peter


¾ cup chopped fresh spinach(compressed)
3 ounces cream cheese(softened)
2 Tablespoons butter
1 tablespoon olive oil
¼ cup yellow onion(chopped)
2 tablespoons flour
¼ teaspoon salt
1 cup half and half
⅓cup shredded Asagio Parmesan cheese
1 cup Monterey Jack cheese(shredded)
½cup Mozzarella cheese (shredded)
2 teaspoons fresh lemon juice
¼ cup of artichoke juice reserved
1 ½ tablespoons real bacon bits
1 Roma tomato, diced for garnish
1 jar marinated artichokes, chopped and drained reserve liquid

In medium sauce pan on medium low heat, place butter in sauce pan and melt. Stir in yellow onion and cook until clear. Stir in flour and salt stirring until flour and butter turn into a thick paste; do not brown. Add to mixture slowly half and half and stir briskly until it thickens slightly. Add Parmesan cheese, Monterey Jack cheese, ¼ cup mozzarella cheese and artichokes. Stir cheese mixture until heated through. Add ¼ cup reserved artichoke juice and lemon juice, stir. Add fresh chopped spinach and bacon bits. Stir well. Heat until all is blended and mixture starts to bubble very lightly, remove from heat. Place in oiled shallow casserole dish; sprinkle remainder of mozzarella cheese on top. Place in a preheated oven at 350 degrees for 15-20 minutes.

Remove and sprinkle with dice tomato for garnish. Serve with Focaccia or crusty garlic bread




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