dipping crostini into cheesy warm spinach artichoke dip
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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.
Course Appetizer, Snack
Cuisine American
Keyword dip recipes, spinach artichoke dip, spinach dip recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 to 10 servings
Calories 289kcal
Author Amanda Biddle

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

*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.

Make Ahead:

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.

Nutrition

Calories: 289kcal | Carbohydrates: 9g | Protein: 16g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 1005mg | Potassium: 291mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4815IU | Vitamin C: 12.7mg | Calcium: 379mg | Iron: 1.2mg