Pin It A warm, creamy dip featuring spinach, artichoke hearts, and a blend of cheeses, perfect for winter gatherings. Served with toasted baguette slices for dipping.
This dip has been a favorite at every family gathering I've hosted, always disappearing fast and leaving everyone asking for the recipe.
Ingredients
- Vegetables: 1 (400 g / 14 oz) can artichoke hearts, drained and chopped, 150 g (5 oz) frozen spinach, thawed and well-drained, 2 cloves garlic, minced
- Dairy & Cheese: 225 g (8 oz) cream cheese, softened, 120 g (1/2 cup) sour cream, 60 g (1/4 cup) mayonnaise, 100 g (1 cup) grated mozzarella cheese, 50 g (1/2 cup) grated Parmesan cheese
- Seasonings: 1/2 tsp salt, 1/4 tsp freshly ground black pepper, 1/4 tsp crushed red pepper flakes (optional)
- For Serving: 1 baguette, sliced into 1 cm (1/2 inch) rounds, 2 tbsp olive oil
Instructions
- Step 1:
- Preheat your oven to 190°C (375°F).
- Step 2:
- In a large mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Mix until smooth.
- Step 3:
- Add the mozzarella, Parmesan, garlic, spinach, artichoke hearts, salt, pepper, and red pepper flakes (if using). Stir until thoroughly combined.
- Step 4:
- Transfer the mixture to a medium baking dish and spread evenly.
- Step 5:
- Bake for 20 25 minutes, or until the dip is bubbly and lightly golden on top.
- Step 6:
- While the dip bakes, arrange baguette slices on a baking sheet. Brush lightly with olive oil.
- Step 7:
- Toast the baguette slices in the oven for 8 10 minutes, or until crisp and golden.
- Step 8:
- Serve the warm dip immediately with the toasted baguette slices.
Pin It This recipe always brings everyone together, creating warm moments around the table as we share the delicious dip.
Notes
For extra flavor, add 1/4 cup chopped sun-dried tomatoes or a pinch of smoked paprika. Serve with crudités (carrot, celery, or bell pepper sticks) for a gluten-free option. Pairs well with a crisp white wine such as Sauvignon Blanc.
Required Tools
Mixing bowls, Baking dish (approx. 20 cm / 8 inch), Baking sheet, Chefs knife, Cutting board, Spoon or spatula, Pastry brush
Nutritional Information
Calories: 290, Total Fat: 17 g, Carbohydrates: 24 g, Protein: 9 g per serving
Pin It This spinach artichoke dip is sure to be a crowd-pleaser at any gathering you host.
Recipe Questions & Answers
- → Can frozen spinach be used directly?
Yes, thaw and drain thoroughly to avoid excess moisture affecting the texture.
- → What cheeses provide the best flavor balance?
A combination of cream cheese, mozzarella, and Parmesan ensures creaminess, meltability, and a savory tang.
- → How to achieve a crispy baguette for serving?
Slice thin rounds, brush with olive oil, and bake at 190°C (375°F) until golden and crisp, about 8–10 minutes.
- → Can spices be adjusted for extra heat?
Yes, crushed red pepper flakes can be added or increased to introduce mild spiciness.
- → What is the ideal baking time and temperature?
Baking at 190°C (375°F) for 20–25 minutes creates a bubbly, lightly browned top without drying out the mixture.
- → Are there suggested variations for dietary needs?
Using gluten-free bread instead of baguette provides a gluten-free option; adding sun-dried tomatoes adds flavor depth.