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Playing Ariane Duarte's Spinach-Artichoke Dip


  • 1 6.25-ounce jar marinated artichokes, drained
  • 1/3 cup freshly grated Romano cheese
  • 1/2 teaspoon minced garlic
  • 1/4 cup freshly grated parmesan cheese
  • 1 10-ounce package frozen chopped spinach, thawed and drained
  • 1/3 cup heavy cream
  • 1/2 cup sour cream
  • Cooking spray
  • 1 cup shredded mozzarella cheese


Serves: 8-10


Preheat oven to 350°F,

In food processor, chop artichokes with Romano cheese, garlic and Parmesan cheese for about 1 minute. Artichokes and cheeses should be minced, but not pasty.

In a mixing bowl, combine drained spinach, heavy cream, sour cream and mozzarella. Add artichoke purée into the mixing bowl and stir until combined. Mixture should have a medium-thick consistency.

Spray an ovenproof shallow serving dish with cooking spray then pour in artichoke mixture. Bake for 20-25 minutes until a little bubbly and the cheese has melted. Remove from oven and serve with tortilla chips alongside for dipping.