Spinach and Artichoke Dip Recipe
Introduction
This creamy spinach and artichoke dip is a classic appetizer that’s perfect for any gathering. Blending melted cheeses with tender spinach and tangy artichokes, it’s rich, flavorful, and easy to prepare. Serve it warm with your favorite dippers for an irresistible treat.
Ingredients
- 1 cup shredded mozzarella cheese
- 1 cup shredded Gruyere cheese (or more mozzarella)
- ½ cup grated parmesan cheese (divided)
- 2 tablespoons butter
- 3 cloves garlic, minced
- ½ cup chicken broth
- ½ chicken bouillon cube
- 1 teaspoon Dijon mustard
- 8 oz. cream cheese, softened and cubed
- ½ cup sour cream
- ½ cup mayo (or more sour cream)
- 1-2 teaspoons lemon juice (I use 2 tsp.)
- 1 (14.5 oz.) jar artichoke hearts, drained and roughly chopped
- 5 oz. fresh spinach, roughly chopped (or 10 oz. frozen)
- Toasted pita bread, naan bread, baguettes, crackers, or vegetables for serving
Instructions
- Step 1: In a bowl, combine the shredded mozzarella, shredded Gruyere, and half of the grated parmesan cheese. Set this mixture aside for later layering.
- Step 2: Preheat your oven to 350° F (175° C).
- Step 3: Melt the butter in a large saucepan over medium heat. Add the minced garlic and sauté for about 2 minutes until fragrant but not browned.
- Step 4: Lower the heat to medium-low. Add the chicken broth, crumbled bouillon cube, Dijon mustard, softened cream cheese, sour cream, and mayo to the pan. Stir continuously until everything is melted and combined smoothly.
- Step 5: Stir in the chopped artichoke hearts thoroughly. Add the roughly chopped spinach and cook for 3-5 minutes until the spinach wilts significantly.
- Step 6: Reserve 1 cup of the cheese mixture set aside earlier. Gradually stir the remaining cheese into the dip until melted and fully combined. Remove from heat and stir in the lemon juice to brighten the flavors.
- Step 7: Transfer the dip to a lightly greased baking dish (a pie pan or 1-2 quart casserole dish works well). Sprinkle the reserved cheese evenly over the top.
- Step 8: Bake uncovered for 20-25 minutes, until the dip is hot and bubbling. For a golden top, broil at 500° F for 1-2 minutes, watching carefully to avoid burning or curdling.
- Step 9: Remove from the oven and let cool slightly. Serve warm with toasted pita bread, naan, baguettes, crackers, or fresh vegetables.
Tips & Variations
- Use frozen spinach if fresh isn’t available; just be sure to thaw and drain it well to avoid excess moisture.
- For a vegetarian version, substitute vegetable broth and omit the chicken bouillon cube.
- Add a pinch of crushed red pepper flakes for a subtle spicy kick.
- Try different cheeses like fontina or cheddar for a unique flavor twist.
Storage
Store any leftover dip in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the oven at 350° F until hot, or microwave in short bursts, stirring frequently to maintain a creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dip ahead of time?
Yes, you can prepare the dip mixture ahead and refrigerate it before baking. When ready, simply bake as directed, adding a few extra minutes if baking straight from the fridge.
Can I use frozen spinach instead of fresh?
Absolutely. Just thaw the frozen spinach thoroughly and squeeze out any excess water before adding it to the dip to prevent it from becoming watery.
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Spinach and Artichoke Dip Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
This creamy and savory Spinach and Artichoke Dip is a crowd-pleasing appetizer that’s perfect for parties, game days, or any gathering. Featuring a rich blend of mozzarella, Gruyere, and Parmesan cheeses combined with tender spinach, artichoke hearts, and a flavorful base of cream cheese, sour cream, and mayo, this dip melds silky textures with fresh, vibrant flavors. Baked to bubbly perfection with a golden cheesy crust, it’s best served warm alongside toasted pita, naan, baguettes, crackers, or crisp vegetables for dipping.
Ingredients
Cheese Mixture
- 1 cup shredded mozzarella cheese
- 1 cup shredded Gruyere cheese (or more mozzarella)
- ½ cup grated Parmesan cheese (divided)
Dip Base & Flavorings
- 2 tablespoons butter
- 3 cloves garlic, minced
- ½ cup chicken broth
- ½ chicken bouillon cube
- 1 teaspoon Dijon mustard
- 8 oz. cream cheese, softened and cubed
- ½ cup sour cream
- ½ cup mayo (or more sour cream)
- 1–2 teaspoons lemon juice (2 teaspoons recommended)
Vegetables
- 1 (14.5 oz.) jar artichoke hearts, drained and roughly chopped
- 5 oz. fresh spinach, roughly chopped (or 10 oz. frozen)
To Serve
- Toasted pita bread
- Naan bread
- Baguettes
- Crackers
- Vegetables (e.g., carrot sticks, celery)
Instructions
- Prepare Cheese Mixture: In a bowl, combine the shredded mozzarella, shredded Gruyere, and half of the grated Parmesan cheese. Set this mixture aside for layering later.
- Preheat Oven: Preheat your oven to 350°F (175°C) to be ready for baking the dip.
- Sauté Garlic: In a large saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 2 minutes until it becomes fragrant but does not brown, releasing rich aroma.
- Melt Base Ingredients: Reduce the heat to medium-low. Add the chicken broth, crumbled bouillon cube, Dijon mustard, softened cream cheese, sour cream, and mayonnaise into the pan. Stir continuously as these ingredients melt together smoothly, forming a creamy base. Using softened cream cheese will speed up this process.
- Add Vegetables: Stir in the chopped, drained artichoke hearts thoroughly. Add the roughly chopped spinach to the pan, cooking for 3 to 5 minutes until the spinach wilts significantly, blending with the creamy base.
- Incorporate Cheese: Reserve 1 cup of the cheese mixture you prepared earlier. Gradually stir the remaining cheese into the dip until fully melted and combined. Remove the saucepan from heat and stir in the lemon juice, which adds brightness and balances the flavors.
- Transfer and Top: Pour the creamy dip into a lightly greased baking dish such as a pie pan or a 1-2 quart casserole dish. Evenly sprinkle the reserved cheese mixture over the top to create a cheesy crust.
- Bake the Dip: Bake the dish uncovered for 20 to 25 minutes, or until the dip is hot and bubbling. For a golden brown top, optionally broil at 500°F (260°C) for 1 to 2 minutes, watching carefully to prevent any curdling or burning.
- Serve: Remove the dip from the oven and allow it to cool slightly before serving. Serve warm with toasted pita bread, naan, baguettes, crackers, or fresh vegetables for dipping.
Notes
- If using frozen spinach, thaw and squeeze out excess water before adding to the dip to avoid excess moisture.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken bouillon cube or use a vegetarian alternative.
- Softening cream cheese beforehand helps speed melting and ensures a smooth texture.
- Broiling at the end is optional but recommended for a bubbly, golden top; watch closely to prevent burning.
- To make the dip ahead, prepare through step 6, refrigerate, then add reserved cheese and bake when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: spinach artichoke dip, cheesy dip, baked dip, party appetizer, creamy dip, spinach dip recipe, artichoke hearts, crowd-pleasing appetizer
