This quick-and-easy, mayo-free spinach and artichoke dip is made with sour cream and chopped red bell pepper. Enjoy with your favorite crackers, bread and vegetables. If you like, make it in advance and stash in the fridge, then pop it in the oven before party time.

Hot Spinach Dip


  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • ½ cup red bell pepper, diced
  • 1 tablespoon minced garlic
  • 1 (6.5 ounce) jar artichoke hearts, drained and mashed
  • ½ cup sour cream
  • ½ cup grated Parmesan cheese
  • salt and ground black pepper to taste
  • ¼ cup heavy cream


Step 1: Heat Pizzello oven to 350℉(175℃).

Step 2: Mix together spinach, bell pepper, garlic, artichokes, sour cream, and parmesan cheese. Season with salt and pepper. Mixture will be thick; add cream to thin to dip consistency. Spoon into a 1-quart baking dish.

Step 3: Bake for 20 minutes, or until bubbly. Serve with crackers.

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