17 Apr2013


For as long as I can remember, this has been a staple pica-pica or appetizer in homes I have visited for many, many years. I have never made it myself. Though I completely understand that if you smother vegetables in cheese, they will likely be consumed in large quantities. This hot, substantial spread is a simple, easy, hearty appetizer, and it is incredibly easy to make. I didn’t follow a set recipe, because this was meant to mop up odds and ends in the fridge and freezer (mostly the cheeses) so you’ll have to do this with a little bit of uncertainty as to measurements of ingredients. I think its hard to mess this up… :)


Into a bowl, I threw in a brick of cream cheese, less a few tabelespoons that went on a bagel a week or two before.


I then added some minced garlic, some chopped basil or any herbs you like, added a half cup or more of parmesan cheese (I think I used closer to a cup), and say 1/2 -3/4 cup of mayonnaise. Add some cracked black pepper and mix this up well.


To this mixture I added about a cup of roughly chopped bottled artichokes (we always try to have those in the fridge) and about half a package of frozen spinach, defrosted and squeezed to extract excess liquid. If you had odd bits of romano or even manchego lying about, you could grate that into the mixture as well.


Mix well to distribute ingredients and spoon into a ceramic or glass baking dish. We had a half used block of mozzarella in the fridge so I grated that and used it as a topping.


Be generous with the cheese, this is by no means a diet friendly dip. Place into a pre-heated 350F oven for say 25 minutes until the top browns slightly, and cool for about 10-15 minutes before serving. It will still be quite hot, and could still sear the roof of your mouth… Serve with bread or crackers.


This stuff is disarmingly addictive and high in calories. That’s probably why it tastes so good. Experiment with all kinds of ingredients in your hot dips… maybe some sun dried or semi-dried tomatoes, some bits of ham or prosciutto, even olives or other goodies. Enjoy!



  1. Ellen says:

    What a delightful recipe! I love entertaining at home and surely this will be on the table the next time I’ll have friends over. Thanks, Marketman!

    Apr 17, 2013 | 7:50 am


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  3. millety says:

    ..to think that so many people classify this under “Healthy” because of the spinach and artichoke, heheh…

    Apr 17, 2013 | 7:50 am

  4. Dreaming says:

    Yummy! Yummy! Yummy!

    Apr 17, 2013 | 8:40 am

  5. natie says:

    Sugar, oil, salt=delicious…Alas…

    Apr 17, 2013 | 8:53 am

  6. ConnieC says:

    The dish is still healthy as long as one does not indulge in large quantities or eat it everyday, but like any fat/salt laden recipes they are so addicting and so, so yummy….hard to resist!!!

    Apr 17, 2013 | 7:20 pm

  7. corrine says:

    That’s a beautiful baking dish! Love the color too.

    Apr 17, 2013 | 8:49 pm

  8. ceruleanmd says:

    I just had the spinach and artichoke fondue at Cyma and it was really delicious! Thanks to this recipe, I can now have that yummy treat at home anytime. Thanks MM!

    Apr 17, 2013 | 10:01 pm

  9. EbbaBlue says:

    I make this at home.. a favorite dip in my household.. but do you know I experimented on substituting kangkong. Sarap din niya, kaiba ang lasa.

    Apr 17, 2013 | 10:09 pm

  10. Meg says:

    I always throw in chopped jalapeno peppers for the kick. This is my favorite dip of them all.

    Apr 17, 2013 | 11:39 pm

  11. natie says:

    Any other green, leafy veggies we can substitute? I think it can be done..good suggestion EbbaB..

    Apr 18, 2013 | 12:00 am

  12. Kasseopeia says:

    I’d put in kale when I find it. I am a complete sucker for this dip.

    Apr 18, 2013 | 12:59 am

  13. dianne says:

    anything with tons of cheese tastes good ;) i had recently tasted a dip similar to this but had puso ng saging instead of artichoke. still tastes good!

    Apr 18, 2013 | 8:36 am

  14. Slightly Epicurean says:

    @Kasseopeia: Me too! By the way, I found kale twice at Sidcor Sunday Market (Eton Centris) at the stalls of Benguet University and Gulayan ni Baguio.

    @Marketman: This will solve the hate relationship my nephew has with spinach. =)

    Apr 18, 2013 | 12:18 pm

  15. An Lee says:

    yum, yum!!!

    Apr 22, 2013 | 4:28 pm


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