How a Neiman Marcus Chef Invented the Ultimate Spinach Artichoke Dip

A classic spinach and artichoke dip first appeared in Neiman Marcus cafés decades ago. Created by Helen Corbitt, the recipe became a favourite for its rich, creamy flavour. Though no longer on the store's menu, the dish remains a popular appetiser with plenty of ways to adapt it. The dip originated in the kitchens of Dallas-based Neiman Marcus, where Corbitt developed the recipe. Back then, department stores often featured in-house cafés, offering shoppers a chance to enjoy a meal while browsing. Her version combined spinach, artichokes, and a creamy cheese base, setting the standard for similar dips today.

The recipe can be tweaked for convenience without losing its appeal. Pre-cooked bacon saves time, while store-bought shredded cheese—like Tillamook's Farmstyle Shreds—works well instead of freshly grated. For extra depth, high-quality bacon and smoked almonds boost the flavour. Beyond serving it warm with bread or crisps, the dip can be repurposed in creative ways. It makes a filling for tea sandwiches when spread on brioche. Another idea is stuffing it into halved sweet peppers, mimicking a no-cook, mild take on jalapeño poppers. Home cooks can save and organise the recipe using MyRecipes, a digital tool for storing and managing favourite dishes.

Though Neiman Marcus no longer serves Corbitt's original dip, her recipe lives on as a versatile party dish. With simple swaps and inventive serving ideas, it remains a go-to option for gatherings. The dip's enduring popularity proves its place as a timeless appetiser.