You deserve all the cheese.

Seahive Spinach and Artichoke Dip

September 01, 2020

Seahive Spinach and Artichoke Dip


  • 1 tablespoon Olive oil
  • ½ small onion, small diced
  • 2 garlic cloves, minced
  • 1 14 ounce can quartered artichoke hearts, drained, squeezed to remove excess liquid, and chopped
  • 1 bag fresh spinach
  • 8 ounces cream cheese, well softened
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • ⅔ cup finely shredded parmesan cheese
  • 1 ½ cup finely shredded Seahive
  • Salt and pepper, to taste


  1. Preheat oven to 350 degrees. Spray a 1 quart baking dish with non-stick cooking spray.
  2. Heat olive oil in a sauté pan over medium low heat. Add onions and gently cook until they are fragrant and begin to soften. Add the garlic and stir. Add the artichokes. Let cook for about a minute before adding the spinach. Season with salt and pepper. Cook until spinach begins to wilt and then immediately move artichoke spinach mixture to another bowl to stop the cooking process. Let cool.
  3. In a mixing bowl, stir together the cream cheese, sour cream, mayonnaise, parmesan, and Seahive until well incorporated. Season with salt and pepper.
  4. Add the cooled spinach and artichoke mixture into the cheese mixture and combine well. Spread mixture evenly into the prepared baking dish. Bake in the oven until heated through and melty, about 20 minutes.
  5. Serve warm with carrot and/or celery sticks, sliced baguette, pita chips, or crackers.

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