Spinach Artichoke Dip on a cutting board with bread.
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Recipe by Mimi Council

Mimi Council founded one of the first and only entirely organic bakeries in the country. She is an organic advocate, recipe developer, and photographer. Her desserts have been featured in SHAPE Magazine, The FeedFeed, Green Wedding Shoes, The Nest, 100 Layer Cake, Wedding Chicks, and ESPN, among others. Her recipes represent the kind of lifestyle she lives, with minimal and organic ingredients.

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Spinach Artichoke Dip

Easily prep the Spinach Artichoke Dip the day before by making the entire recipe, but not heating it. Cover it and refrigerate until game day. During the second quarter, you can easily preheat the oven and then pop in the Spinach Artichoke Dip so you have a warm and cozy dip for the halftime show! I love serving this with a simple French baguette; you can serve it warm or even toast the bread if you want. Blue corn tortilla chips are also a great dipping option!

8 to 10 servings servings
8 ounces Organic Valley Cream Cheese, room temperature
¼ cup Organic Valley Sour Cream
1 cup Organic Valley Parmesan
½ cup Organic Valley Shredded Mozzarella
1 can (14 oz) organic artichoke hearts, drained
A small bunch of spinach.
3 cups fresh organic spinach leaves, chopped
A small bunch of spinach.
A head of garlic with a clove on the side.
2 teaspoons organic minced garlic
A head of garlic with a clove on the side.
1 teaspoon organic white pepper
¼ teaspoon organic onion powder


Preheat the oven to 350 F.
In a large bowl, add the cream cheese, sour cream, mozzarella, parmesan, garlic, white pepper and onion powder and mix together.
Fold in the artichoke hearts and spinach.
Transfer to a baking dish and spread evenly.
Bake for 25 to 30 minutes or until the cheese is melty and lightly golden brown.
Serve with slices of warm baguette.
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