This decadent Spinach Artichoke Dip is loaded with six cheeses and baked to bubbly perfection. It’s my most requested party recipe, and always leaves my guests scraping the pan for more!
Visiting from Pinterest? This recipe was originally published in 2014 and updated in 2018 with new photos. New look, same great dip!
A few years back, an insurance company put out a TV commercial where a guy karaoke’d his online dating profile to the tune of “Total Eclipse of the Heart”. (Remember it? Hilarious.) Among his top accolades was the fact that everyone loved his spinach dip. As soon as it hit the airwaves, it became a running joke amongst my friends.
“You two are soulmates!” they’d tease.
You see, the recipe that my friends and family have asked me to share most often over the years is my Spinach and Artichoke Dip. I first started making it back in my early 20’s, and it’s become something of a calling card.
Despite the fact that this dip always seems to disappear immediately upon serving, I once made the assumption that people were growing tired of it. I mean, after about the fifth or sixth batch in half as many months, I was sick of Spinach Artichoke Dip.
So, one day, I invited friends over and ditched the dip for other snacks. Whatever I made that afternoon was happily eaten and enjoyed, but not without a table full of incredulous faces asking me, “Where’s the dip?” Lesson learned.
The Two Camps of Spinach Artichoke Dip
Let’s talk for a moment about the greater world of Spinach and Artichoke Dip. As I see it, there are two camps in the baked variety divide: those who prefer their dip thick and hearty, and those who like a thinner, more Alfredo-esque consistency.
I’m not totally opposed to thinner spinach dip recipes; they can be quite good! But, a few lackluster restaurant experiences with it have left me jaded. (What I ordered in one place can only be described as islands of artichoke afloat in an oily sea of sauce. Nightmares still occur.)
This dip recipe falls in the first category. Brimming with six cheeses, garlic, artichoke hearts, and chopped spinach, this is the kind of dip you’ll want to dig into with a sturdy crostini and a spoon. It packs a punch of flavor from the first bite to the last.
Six Cheeses? Tell Me More.
Yes, you read that right, my fellow cheese lovers. Six cheeses!
I start the dip with two blocks of softened cream cheese for a rich base. To it, I add grated Parmigiano Reggiano and an Italian 4-cheese shred. It gives the dip a nice balance of melting cheeses for texture and a nutty flavor from the aged Parmigano Reggiano.
My preferred Italian cheese blend for this recipe is BelGioioso’s. (Not an ad! Just a happy consumer.) Their 4-cheese shred is a mix of Asiago, Provolone, Parmesan, and Fontina. I buy it at my gourmet cheese counter.
The product has a pretty wide distribution, and I’ve found it in multiple states over the years. If you’re unable to source it in your area, you can make your own blend by combining equal parts of the cheeses listed.
As if that weren’t enough cheese (is there ever enough cheese?), I top the whole thing with shredded mozzarella. My friends and I like when I broil the top of the dip and the mozzarella gets crisp and browned.
Diving into the warm, crisped mozzarella with a piece of bread, revealing the creamy, cheesy dip below is nothing short of spinach dip nirvana!
Can I Make This Dip Ahead?
Yes! This dip is perfect for easy entertaining. You can assemble it up to a day in advance and store it, covered in the refrigerator, until ready to bake.
Since you’re chilling the dip, you’ll need to add 5-10 minutes to the total baking time. If the cheese on top is browning too quickly before the center is hot, cover it with a piece of foil.
I have frozen this dip in foil baking pans in the past, but to be honest, I find that the texture isn’t quite the same when it’s defrosted and baked. The oils in the cheese separated out on both tests. While the dip was fine to eat after stirring, I really recommend making the recipe either fresh, or prepping it the day before and refrigerating, as described above.
Serving Spinach Artichoke Dip
For the best experience, serve this dip hot, while the mozzarella on top is still nice and “melty.”
Dipping “vehicles” are totally up to you. Bread cubes, assorted neutral crackers, tortilla chips, crostini, or crudités all work well. I most often serve this dip with lightly-seasoned crostini that I’ve made from a baguette. It has plenty of garlic, so I don’t find that it needs garlic crostini or flavored crackers.
This is the perfect dip for serving with your cold beverage of choice, whether that’s beer for Game Day, a tall glass of iced tea, or your favorite wine for the holidays.
Any way you serve it, I hope your guests love it as much as mine do. Like the commercial, you might even wind up having to add it to your next karaoke night résumé. Don’t say I didn’t warn you!
Spinach Artichoke Dip
Thick, creamy, and packed with flavor, this decadent six cheese Spinach Artichoke Dip has been a favorite of my friends and family for years.
- 16 ounces block-style cream cheese , room temperature
- 2 cups coarsely chopped artichoke hearts *
- 10 ounces frozen chopped spinach
- 1/2 cup mayonnaise
- 1/2 cup grated Parmigiano Reggiano
- 1/2 cup Italian 4-Cheese Shred **
- 2 cloves garlic , finely minced
- 1/2 teaspoon garlic salt
- 2 tablespoons fresh basil , chopped
- 1/2 cup shredded mozzarella
- Salt and pepper to taste
- Preheat oven to 350 degrees F. Lightly coat a 2-quart baking dish with cooking spray (I usually use an 8-inch pan). Set aside.
- Cook spinach according to package directions and drain well in a fine-mesh sieve, or by squeezing in a kitchen towel. Set aside.
- In a large bowl with a hand mixer, or using a stand mixer with the paddle attachment, beat together cream cheese, mayonnaise, Parmigiano Reggiano, Italian 4-Cheese Shred, garlic, and garlic salt until well combined.
- Add artichoke hearts, spinach, and basil to the cream cheese mixture. Using a wooden spoon or rubber spatula, stir until combined. Season to taste with salt and pepper.
Spread dip into prepared baking pan and top with mozzarella. Bake for 25-30 minutes, or until center is hot and cheese is bubbly. If desired, place the baked dip under the broiler to further brown and crisp the cheese, being sure to watch closely (it goes fast!).
- Serve hot with bread cubes, lightly-salted (or unsalted) tortilla chips, crackers, crostini, or crudités.
*I use a 12-ounce bag of frozen artichoke hearts, thawed, OR 2 (14-ounce) cans (not marinated; rinsed). Whether using canned or frozen, remove and discard any tough outer leaves before chopping and drain well, pressing out any excess water.
**I use BelGioioso 4-Cheese Shred. It's my longtime favorite for this recipe, and widely distributed at grocery stores. If you're unable to find it, look for a cheese mix containing Fontina, Provolone, Parmesan, and Asiago.
The dip can be prepped up to a day in advance, stored tightly-covered in the refrigerator until ready to bake. If baking from chilled, add 5-10 minutes to the total baking time.