Recipe for Spinach and Artichoke Dip from Earls

Looking back through Earl’s early menus, they reminded ua how wonderful it was to not have a worry in the world—like, for example, about calories. But then there’s this worthy Chuck Currie standard, which while not precisely spartan, does feature an actual vegetable, and one that’s fairly good for a person, too. PS: Substitute kale for the spinach, serve with beet chips and hey, it’s the twenty-first century.

Spinach and Artichoke Dip

Spinach and Artichoke Dip

Serves 4–6


  • 8 oz (225 g) cleaned spinach leaves
  • ¼ cup (60 mL) finely diced white onion
  • Vegetable oil for frying
  • 4 oz (115 g) cream cheese, room temperature
  • 2 cups (500 mL) shredded mozzarella
  • 1 cup (250 mL) finely diced canned artichokes (well drained)
  • ½ cup (125 mL) finely diced water chestnuts
  • 1/3 cup (80 mL) sour cream
  • 1/3 cup (80 mL) mayonnaise
  • 1/3 cup (80 mL) heavy cream
  • 1 tbsp (15 mL) Frank’s RedHot sauce
  • ¾ tsp (3.75 mL) minced garlic
  • ¾ tsp (3.75 mL) ground black pepper
  • ¾ tsp (3.75 mL) Worcestershire sauce
  • ½ tsp (2.5 mL) fine salt
  • ½ tsp (2.5 mL) lemon juice

To serve

  • ¼ cup (60 mL) salsa
  • Tortilla chips or grilled bread


1. Place the spinach in a lidded container and microwave for 3 minutes or until wilted. Or you can steam it for 3 to 5 minutes or until it’s cooked. Spread out on a plate and allow to cool completely before squeezing the liquid from the spinach. Too much liquid will give you a watery dip. Finely chop the spinach and set aside.

2. Sauté the onions in the vegetable oil until translucent but not browned. Set aside to cool.

3. In a large bowl, mix the cream cheese, mozzarella, artichokes, water chestnuts, sour cream, mayonnaise, cream, Frank’s hot sauce, garlic, black pepper, Worcestershire sauce, salt and lemon juice until well combined. Add the chopped spinach and sautéed onion to the mixture. Combine thoroughly. Can be stored in the fridge for up to 2 days.

4. When ready to serve, heat the spinach artichoke dip in a microwave-safe container for 1 minute. Stir well and heat for an additional minute. Top with salsa (if using) and serve immediately with a pile of tortilla chips or grilled bread.

Tip: Pre-washed spinach from the salad section of your local grocery store works well here. How finely you dice the ingredients depends on how chunky you like your dip.


Earls cookbook

The Earls 40th Anniversary Commemorative Cookbook offers over 120 Earls recipes spanning across food and beverage to keep you prepared for every holiday occasion. New to hosting, interested in picking up culinary as a hobby or simply gifting that special chef in your life? You’ve found the perfect gift.



About Demian Vernieri 278 Articles
Demian is an Argentinian retired musician, avid gamer and editor for the Montréal Guardian, Toronto Guardian, Calgary Guardian and Vancouver Guardian websites.