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SugarRoti Artichoke & Spinach Dip Recipe

SugarRoti Artichoke & Spinach Dip Recipe

SugarRoti Artichoke & Spinach Dip Recipe

4-6 servings / 4 steps / 9 ingredients

Potato Cauliflower Nu Spice

SugarRoti Artichoke and Spinach dip is a classic, savory dip made even better with the addition of SugarRoti Potato Cauliflower Nu Spice. We have taken this American party dish to be rich, creamy, and so so delicious.

Spice Level


    • 2 tablespoons of olive oil or ghee (clarified butter)
    • 1 SugarRoti Potato Cauliflower Nu Spice Package
    • 1 10 oz frozen chopped spinach, thawed, drained and squeezed dry
    • 1 14 oz can artichoke hearts, drained and chopped
    • 8 oz cream cheese, at room temperature
    • ½ cup sour cream
    • ¼ cup mayonnaise
    • ½ cup shredded mozzarella
    • ¾ cup Parmesan
    • 1 medium serrano chili, finely chopped (remove seeds for milder spice)
    • 1/4 cup cilantro


    Preheat oven to 350°F.

    1. Heat oil in a large saucepan over medium heat. Add SugarRoti Potato Cauliflower Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
    2. Add spinach, artichoke hearts and serrano. Sauté (3-5 min).  Remove from heat.  Remove chili pepper and cool.
    3. In a bowl, mix cream cheese, sour cream, mayonnaise until smooth.  Mix spinach and artichoke mixture, mozzarella, ½ of the Parmesan and transfer to baking dish.  Top with remaining Parmesan and bake until the dip begins to bubble (25-30 min).
    4. Garnish with chopped cilantro and serve with toasted bread, crackers or chips.
    Leftovers can be refrigerated up to 3 days or frozen

    Recipe Notes

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