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Pastene Spinach and Artichoke Dip


Serves 4
2 14 oz cans Pastene Quartered and Marinated Artichoke Hearts
8 oz cream cheese
8 oz sour cream
½ cup butter
1 ½ cups Pastene Grated Parmesan Cheese
10 oz frozen spinach, thawed and drained
2 tsp Pastene Minced Garlic
4 Pastene Sliced Jalapeño, finely chopped


Prep time: 10 minutes | Cook time: 10 minutes

  • Drain, rinse and coarsely chop the artichokes. Set aside. Thaw spinach in a colander to allow the extra moisture to drain away.
  • In a medium saucepan over medium heat, add cream cheese, sour cream, butter, and parmesan, stirring frequently until melted and an even consistency. 
  • When it just begins to bubble, stir in coarsely chopped artichoke hearts, drained spinach, and minced garlic until thoroughly combined.
  • For added heat in the dip, add diced Jalapeño peppers.
  • Serve with crudité, chips, or French bread.

Product Used

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