Description
This creamy and cheesy Spinach and Artichoke Dip is a classic appetizer perfect for gatherings and parties. Loaded with mozzarella, Gruyere, and Parmesan cheeses combined with tender artichoke hearts and fresh spinach, this dip is rich, flavorful, and baked to golden perfection. Serve it warm with toasted pita, baguette slices, or fresh veggies for a crowd-pleasing snack.
Ingredients
Cheese Mixture
- 1 cup shredded mozzarella cheese
- 1 cup shredded Gruyere cheese (or additional mozzarella)
- ½ cup grated Parmesan cheese (divided)
Dip Base
- 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 mayonnaise (or more sour cream)
- 1 (14.5 oz.) jar artichoke hearts, drained and roughly chopped
- 5 oz. fresh spinach, roughly chopped (or 10 oz. frozen spinach)
- 1-2 teaspoons lemon juice (typically 2 teaspoons)
To Serve
- Toasted pita bread
- Naan bread
- Baguette slices
- Crackers
- Vegetables for dipping
Instructions
- Prepare Cheese Mixture: Combine the shredded mozzarella, Gruyere, and half of the grated Parmesan cheese in a bowl and set aside. This mixture will melt into the dip and be used for topping.
- Preheat Oven: Set your oven to 350° F (175° C) to get it ready for baking the dip later.
- Sauté Garlic: In a large saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 2 minutes until fragrant but not browned.
- Create Creamy Base: Reduce heat to medium-low. Add the chicken broth, chicken bouillon cube, Dijon mustard, cream cheese, sour cream, and mayonnaise to the pan. Stir continuously until the cream cheese melts and the mixture is smooth and combined. Softer cream cheese helps speed this step.
- Add Vegetables: Stir in the drained, chopped artichoke hearts. Then add the chopped spinach and cook for 3-5 minutes until the spinach wilts and reduces significantly.
- Incorporate Cheese: Reserve 1 cup of the cheese mixture for topping. Gradually stir the remaining cheese into the dip until melted and incorporated. Remove the pan from heat and stir in the lemon juice to brighten the flavor.
- Transfer and Top: Pour the dip into a lightly greased baking dish (such as a pie pan or 1-2 quart baking dish). Sprinkle the reserved 1 cup cheese evenly on top.
- Bake the Dip: Bake uncovered for 20-25 minutes until the dip is hot and bubbly. For a browned top, optionally broil at 500° F for 1-2 minutes at the end, watching closely to avoid overcooking or curdling.
- Serve: Serve the warm dip immediately with your choice of toasted pita bread, naan, baguettes, crackers, and/or fresh vegetables for dipping.
Notes
- Using softened cream cheese makes melting and combining the dip base quicker and easier.
- Fresh spinach reduces significantly when cooked, so using 5 oz fresh spinach is sufficient, or you can use 10 oz frozen spinach thawed and drained.
- If you prefer, substitute extra mozzarella for Gruyere cheese.
- Keep a close eye when broiling to prevent curdling or burning the top of the dip.
- For a vegetarian version, substitute vegetable broth and omit the chicken bouillon cube.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
