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Spicy Spinach, Artichoke and Tomato Dip

An Olive Oil Recipe

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Prep Information

Prep Time

15 minutes

Cook Time

20 minutes


6-8 people


  • 1 tomato, chopped (1 cup)
  • Salt to taste
  • 2 Tablespoons Red Cayenne Chili Oil
  • 1 (8 oz) package cream cheese
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 cup grated Parmesan cheese, divided
  • 2 (10 oz.) packages frozen chopped spinach, thawed and well drained.
  • 1 (14 oz) can artichoke hearts, drained and chopped
  • 1 medium onion, chopped (1 cup)
  • 1/4 cup + 2 Tablespoons Organic Butter Olive Oil
  • Toasted pita bread cut into wedges


  • Heat oil in a large saucepan or skillet over medium heat. Add onion and cook until soft, about 5 minutes. Sir in spinach, artichokes, cream cheese, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the parmesan cheese, the Red Cayenne Chili Oil, and salt. Stir until well blended and heated through
  • Pour mixture into a 1-1/2 quart casserole dish and top with remaining 1/4 cup Monterey Jack and 1/4 cup Parmesan cheese.
  • Bake in a 350 degree oven until cheese starts to brown, about 10 minutes.
  • Serve with pita bread and garnish with tomatoes. Can also be served with large bread cubes or chips.
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