Posted in Recipes

by Ruby Lane

‘Going Green’ can be accomplished in a lot of ways but one of the tastier ones for us is ‘The Best Spinach & Artichoke Dip EVER’. This tasty dip is from the new Ruby’s Retro Cookbook. It is perfect for parties year-round, and serve it for your St. Patrick’s Day celebration this year (alongside Corned Beef and Cabbage and Chocolate Stout Cupcakes) for a green crowd pleaser that will yield no leftovers.

Fresh spinach  and artichokes on dark wooden table


1 cup coarsely chopped artichoke hearts

1 cup chopped fresh spinach

3 cloves garlic, minced

1/2 cup chopped onion

1/2 cup sour cream

4 ounces softened cream cheese

2 tbsp milk

1 cup shredded mozzarella cheese (plus more for sprinkling on top)

1/2 cup grated Parmesan cheese

1/2 teaspoon garlic salt

1/4 teaspoon Italian seasoning

1/8th teaspoon pepper


Go Green with The Best Spinach & Artichoke Dip Ever Ruby's Retro Cookbook3

Preheat the oven to 400 degrees Fahrenheit. Combine all the ingredients in the order listed and mix until well combined.

Pour into a greased pie pan (an 8×8 inch square or casserole dish would also work). Sprinkle more mozzarella on top if desired.

Bake for about a half an hour or until bubbly and golden (you can broil it at the end if the cheese isn’t toasty enough).


Closeup of spinach artichoke dip on Italian toast

About the Cookbook:

Ruby’s Retro Cookbook is a recipe book comprised of delicious family recipes from Ruby Johnson, Shop owners at Ruby Lane, and the Ruby Lane Team. It is available for digital download for $9.99 on Amazon.

Ruby's Retro Cookbook
Ruby's Retro Cookbook

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