Spinach Artichoke Dip (Print Version)
Cheesy, creamy spinach and artichoke mix. Perfect for dunking with friends before dinner.
# Ingredients:
→ Cheeses
01 -
50 g Parmesan cheese, grated and split up
02 -
100 g Gruyère cheese, shredded (or swap for more mozzarella)
03 -
100 g mozzarella cheese, shredded
→ Base & Cream
04 -
120 g mayonnaise (try more sour cream if you want)
05 -
120 g sour cream
06 -
225 g cream cheese, full fat, soft, cut into chunks
07 -
1 teaspoon Dijon mustard
08 -
0.5 chicken bouillon cube
09 -
120 ml chicken broth
10 -
3 garlic cloves, minced up
11 -
2 tablespoons unsalted butter
→ Vegetables
12 -
1–2 teaspoons lemon juice, fresh-squeezed
13 -
140 g fresh spinach, chopped up (or 280 g frozen, thawed, squeezed dry)
14 -
1 jar (410 g) artichoke hearts, drained and coarsely chopped
→ For Serving (Optional)
15 -
Fresh veggies, sliced
16 -
Crackers
17 -
Slices of baguette
18 -
Naan
19 -
Toasted pita
20 -
Tortilla chips
# Steps:
01 -
Spoon out some and scoop with pita, naan, veggies, chips, or any bread you like. Let it cool a couple minutes first.
02 -
Pop it in the oven uncovered and bake for 20–25 minutes till it bubbles. If you want the top crispy, put it under the broiler at 260°C (500°F) for about a minute, maybe two. Watch close so it doesn’t burn or split.
03 -
Move everything into a greased pie dish or any baking dish that fits around 1–2 liters. Toss the leftover cheese blend on top.
04 -
Mix in your cheese mixture but save a cup for topping. When the cheeses melt and everything blends, turn off the heat and stir in the lemon juice.
05 -
Next up, veggies. Toss in your artichoke hearts and add in the spinach. Let it cook down for around 3 to 5 minutes until wilted. Don’t forget to squeeze extra water from frozen spinach.
06 -
Don’t rush. With the pan at medium-low, pour in broth, then add the bouillon cube, mustard, cream cheese, mayo, and sour cream. Keep stirring till the mix is smooth.
07 -
Butter goes in first. Melt it in a big pan, then add garlic. Sauté about 2 minutes until you can really smell it.
08 -
Start things off by cranking your oven to 175°C (350°F).
09 -
Stir together the mozzarella, Gruyère, and Parmesan into a bowl. Hold out 1 cup to sprinkle on later.
# Notes:
01 -
It melts best and tastes fresher if you grate cheese at home instead of grabbing pre-shredded cheese.
02 -
No bouillon cube? Just use about 1/4 teaspoon of salt instead.
03 -
Soften your cream cheese all the way first so the mix stirs up super smooth.
04 -
If your spinach came out of the freezer, squeeze out the water after thawing so things aren’t soggy.
05 -
Want to kick up the flavor? Chop up some sundried tomatoes or sprinkle in bacon bits when you add the artichokes.
06 -
You can make this ahead—cover and chill it for up to 2 days, then bake when ready.
07 -
If you have leftovers, just cover and keep in the fridge for not more than 4 days.