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SPINACH ARTICHOKE DIPKevin Heaton & Joe Gallagher from Stone Canyon Pizza

Spinach Artichoke Dip
Posted: 04/7/2016


1 qt. 2 % milk

2 (8oz.) blocks cream cheese

1 tsp. cumin

1 Tbsp. granulated onion

¼ tsp. celery salt

1/8 tsp. white pepper

2.5 lbs. pepper jack cheese - shredded

¼ c. parmesan and/or Romano cheese

1/8 c. jalapeno juice

1 pint artichoke hearts

1 oz. garlic butter

1 box (10 oz.) chopped spinach (rinsed & drained)

1 can (10 oz.) rotel tomatoes

Stone Canyon Pizza


  1. In a large stockpot combine milk, cream cheese, cumin, onion, celery salt and white pepper.  Heat on low heat until hot, do not boil.
  2. In a separate pan break the spines of the artichoke with your knuckles add garlic butter and heat over low heat until warm (5 minutes).
  3. When milk mixture becomes hot, add cheese and mix thoroughly.  Add cheese & jalapeno juice and mix till smooth.
  4. Add in artichoke hearts, rotel, and spinach.  Mix with a spatula until well mixed.


Cook Time: