Spinach Artichoke Dip
The ultimate comfort food, this Spinach Artichoke Dip combines rich cheeses and wholesome greens for a creamy delight. Perfect for parties or cozy nights in, it's easy to prepare and sure to impress. Make it tonight and enjoy the cheesy goodness!
Equipment
- Frying Pan
- Oven
- Grater
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 16 ounces block-style cream cheese room temperature
- 2 cups coarsely chopped artichoke hearts
- 10 ounces frozen chopped spinach
- ½ cup mayonnaise
- ½ cup grated Parmigiano Reggiano
- ½ cup Italian 4-Cheese Shred
- 2 cloves garlic finely minced
- ½ teaspoon garlic salt
- 2 tablespoons fresh basil chopped
- ½ cup shredded mozzarella
- Salt and pepper to taste
Instructions
- Preheat your oven to 350 degrees F. Lightly coat a 2-quart baking dish with cooking spray. 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 mixture. Using a wooden spoon or rubber spatula, stir until combined. Season to taste with salt and pepper.
- Spread the dip into prepared baking pan and top with mozzarella. Bake for 25-30 minutes, or until the 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.
- Serve hot with bread cubes, lightly-salted (or unsalted) tortilla chips, crackers, crostini, or crudités.
Notes
- Tip 1: 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.
- Tip 2: 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.
- Tip 3: 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.