Creamy Spinach Artichoke Dip (Print)
Smooth, cheesy blend of spinach and artichokes with cream cheese, perfect for sharing as a warm starter.
# Ingredients:
→ Cheeses
01 -
100 g shredded mozzarella cheese
02 -
100 g shredded Gruyère cheese (or additional mozzarella)
03 -
50 g grated Parmesan cheese, divided
→ Base & Cream
04 -
2 tablespoons unsalted butter
05 -
3 cloves garlic, finely minced
06 -
120 ml chicken broth
07 -
0.5 chicken bouillon cube
08 -
1 teaspoon Dijon mustard
09 -
225 g full-fat cream cheese, softened and cubed
10 -
120 g sour cream
11 -
120 g mayonnaise (or substitute with more sour cream)
→ Vegetables
12 -
1 jar (410 g) artichoke hearts, drained and roughly chopped
13 -
140 g fresh spinach, roughly chopped (or 280 g frozen spinach, thawed and drained)
14 -
1–2 teaspoons freshly squeezed lemon juice
→ For Serving (Optional)
15 -
Tortilla chips
16 -
Toasted pita bread
17 -
Naan bread
18 -
Baguette slices
19 -
Crackers
20 -
Fresh cut vegetables
# Steps:
01 -
Combine mozzarella, Gruyère, and Parmesan cheese in a bowl and set aside. Reserve 1 cup of the mixture for topping.
02 -
Preheat oven to 175°C (350°F).
03 -
In a large saucepan over medium heat, melt butter. Add garlic and sauté for 2 minutes until fragrant.
04 -
Reduce heat to medium-low. Add chicken broth, bouillon cube, Dijon mustard, cream cheese, sour cream, and mayonnaise. Stir continuously until smooth and well combined.
05 -
Stir in chopped artichoke hearts. Add spinach and cook until wilted, about 3–5 minutes. If using frozen spinach, ensure it is fully thawed and drained before adding.
06 -
Stir in the cheese blend, reserving 1 cup for topping. Once well combined and melted, remove from heat and blend in lemon juice.
07 -
Transfer mixture to a lightly greased baking dish (such as a 1–2 L dish or pie dish). Sprinkle with remaining cheese blend.
08 -
Bake uncovered for 20–25 minutes until bubbling. Optionally, broil at 260°C (500°F) for 1–2 minutes for a golden top, watching closely to avoid curdling.
09 -
Let cool briefly and serve with tortilla chips, pita, naan, baguette, crackers, or fresh vegetables.
# Additional Notes:
01 -
For optimal melting and flavor, use freshly shredded cheeses from the block rather than pre-shredded varieties.
02 -
If omitting the bouillon cube, substitute with 0.25 teaspoon salt.
03 -
Fully soften the cream cheese for quick melting and a smooth texture.
04 -
Frozen spinach should be fully thawed and squeezed to remove excess moisture before use.
05 -
To elevate flavor, add chopped sundried tomatoes or crumbled bacon along with the artichokes.
06 -
Assemble in advance, refrigerate up to 2 days, and bake just before serving.
07 -
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.