Asparagus, Artichoke, & Spinach Dip Recipe

A superb spring vegetable dip that can be enjoyed throughout the year. Whether you are celebrating Memorial Day or the 4th of July in the spring and summer or if it is a holiday get-together for Thanksgiving or Christmas, this tasty dip will be enjoyed by all.
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  • 1 can chopped asparagus spears, 19 oz. can
  • 1 can quartered artichoke hearts, 8.5 oz. can
  • 1 package frozen chopped spinach, 10 oz. pkg. - thawed
  • 8 ounces chive and onion flavored cream cheese spread
  • 1/2 cup mayonnaise
  • 1 1/2 cups shredded Parmesan cheese- divided
Container:2 quart baking dish
20 mins
35 mins
50 mins
  • Drain the asparagus and artichokes. Chop if they aren't already chopped.
  • Drain spinach thoroughly. Squeeze over the sink in a paper towel to remove excess moisture.
  • Add these three ingredients together in a bowl.
  • Mix the cream cheese spread, mayonnaise, and 1 1/4 cups of the Parmesan cheese together and then add to the vegetables. Stir to mix well.
  • Place in the baking dish and sprinkle with the remaining 1/4 cup of Parmesan cheese.
  • Preheat oven to 375° F. Bake dip for 30 to 35 minutes or until bubbly and slightly browned on top.
  • Serve warm with French bread, dark rye bread, baguettes, beer bread, bagels pieces, crackers or tortilla chips.
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Asparagus, Artichoke, & Spinach Dip Recipe Reviews

asparagus artichoke spinach dip

Average of 4.00 out of 5 stars
Rating of 4 out of 5.0 stars
Ratings (1)
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newcook User
Rating of 4 out of 5.0 stars
Reviewed By
"Made this for a party last weekend. It was good and everyone ate it up but next time I think I will try replacing the canned asparagus with fresh asparagus."
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