Get my Cookbooks! Spinach and Artichoke Dip
This Creamy Spinach and Artichoke Dip is easy to make with fresh or frozen spinach, artichokes, cream cheese, sour cream, and a 3-cheese blend of mozzarella, gruyere, and parmesan. It’s so smooth and creamy, perfect for serving with tortilla chips, pita bread, vegetables, sliced baguettes, and more!
Spinach and Artichoke Dip
I am in love with this Spinach and Artichoke Dip recipe! This recipe has depth of flavor that you won’t find in most recipes, it really is the BEST. It’s prepared on the stovetop first to allow the flavors to properly meld and to ensure the creamiest possible consistency.
A little chicken broth ensures that the dip is smooth and not too clumpy, chicken bouillon adds a savory depth of flavor that most other recipes are lacking. A hint of Dijon acts as a flavor enhancer that you can’t taste outright, and a touch of lemon juice brightens everything up at the end. PLUS: There’s a 3-cheese combination of melted mozzarella, gruyere, and parmesan cheese that just can’t be beat!
Don’t miss my make-ahead method and PRO TIPS below! You are going to love this!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Cook minced garlic and melted butter for 2-3 minutes. Add chicken broth, 1/2 chicken bouillon cube, Dijon, cream cheese, sour cream, and mayo. Stir continuously until melted.
Add drained artichokes and chopped spinach. Stir until combined and the spinach is wilted.
Add all but 1 cup of the combined mozzarella, gruyere, and parmesan cheese. Transfer to a lightly greased baking dish or pie pan.
Top with remaining cheese and bake uncovered at 350° for 20-25 minutes. Broil at 500° for 1-2 minutes if desired. Serve with tortilla chips, toasted pita bread, vegetables, and/or toasted baguettes.
Pro Tips
- Cheese: Shred/Grate the cheese from a block, it will melt and taste much better than packaged shredded/grated cheese. I use Emmi Le Gruyère Cheese, Belgioioso Parmesan, and Galbani whole milk, low moisture mozzarella. (Don’t use fresh/high moisture or part skim mozzarella)
- Additional mozzarella can be used instead of gruyere if needed, but gruyere does take it up a big notch!
- Let the cream cheese fully soften so that it melts quickly and easily.
- Spinach: 10 oz. frozen spinach can be used instead of fresh. Thaw it fully and remove excess moisture before adding it.
- Artichokes: I use Mezzetta marinated artichoke hearts.
- Bouillon: If you need/want to omit ½ bouillon cube, add ¼ teaspoon of salt instead.
- Optional Additions:
- Sundried tomatoes add elevated flavor to the dish that you don’t normally see! Add it when the artichokes are added.
- Crumbled Bacon also makes a nice addition to the dip, it can be added to the dip itself and/or sprinkled on top before serving.
- Feel free to add a pinch of red pepper flakes when the artichokes are added as well.
Make-Ahead Method
- Assemble as outlined and let cool completely. Cover and refrigerate for up to 2 days.
- When ready to serve: Let it sit out for 30 minutes prior to baking. Cover and bake for 7 minutes. Remove the cover and bake for 25 minutes.
Storage
- Store cooled leftovers in an airtight container and refrigerate for up to 3-4 days.
Tools For This Recipe
(Amazon affiliate links*)- Check out all of my kitchen essentials here.
- Box Cheese Grater– Shred/Grate your own cheese from a block so that it melts well!
- Silicone Spatula– What I use to stir the dip as it melts on the stovetop.
- Strainer– To drain the artichokes, I like the color of these and the different sizes!
- Cutting Boards & Chef’s Knife
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
- Serving Dish– I love serving this dish in a pie dish like this one!
*As an Amazon Associate, I earn from qualifying purchases.
Try These Next
-
- Pizza Dip
-
- Bean Dip
-
- Loaded Nachos
-
- Bacon Ranch Cheese Ball
-
- Jalapeño Poppers
-
- French Onion Dip
Get My Free E-Book!
- I’ve got a FREE e-Book with 7 super popular dinner recipes! Click here to join my email list and I’ll send your e-Book right over!
- And be sure to follow me on Instagram, Pinterest, & Facebook!
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Spinach and Artichoke Dip
Ingredients
- 1 cup shredded mozzarella cheese, see notes
- 1 cup shredded Gruyere cheese, or more mozzarella
- ½ cup grated parmesan cheese, divided
- 2 tablespoons butter
- 3 cloves garlic, minced
- ½ cup chicken broth
- ½ chicken bouillon cube
- 1 teaspoon Dijon mustard
- 8 oz. cream cheese, softened and cubed
- ½ cup sour cream
- ½ cup mayo, or more sour cream
- 1 (14 .5 oz.) jar artichoke hearts, drained and roughly chopped
- 5 oz. fresh spinach, roughly chopped. Or 10 oz. frozen. See notes
- 1-2 teaspoons lemon juice, I use 2 tsp.
For Dipping:
- Toasted Pita Bread, Naan Bread, Baguettes, Crackers, Vegetables
Instructions
- Combine the mozzarella, gruyere, and parmesan cheese and set aside. Measure out remaining ingredients before beginning.
- Preheat oven to 350° F.
- Melt the butter in a large saucepan over medium heat. Add the garlic and cook for 2 minutes.
- Reduce heat to medium-low. Add the chicken broth, bouillon, Dijon mustard, cream cheese, sour cream, and mayo. Let it melt gradually, stirring continuously until well-combined. (The softer the cream cheese is, the quicker this goes.)
- Add the drained/chopped artichoke hearts and stir to combine. Add the chopped spinach and let it wilt, about 3-5 minutes. (Note: Fresh spinach reduces a LOT! It seems like way too much at first, but it ends up being perfect.)
- Reserve 1 cup of the combined cheese from step 1 and gradually stir the rest into the dip. Once melted and combined, remove from heat and stir in the lemon juice.
- Transfer to a lightly greased baking dish and top with remaining cheese. (I use a pie pan, a 1 or 2 quart baking dish will also work.)
- Bake uncovered for 20-25 minutes, until the dip is hot and bubbling. If desired, broil at 500° F at the end for 1-2 minutes to brown the top more. Watch it very carefully and don’t exceed this timeframe or you’ll risk curdling the dip.
- Serve with tortilla chips, toasted pita bread, Naan bread, baguettes, crackers, and/or vegetables.
Notes
- Cheese: Shred/Grate the cheese from a block, it will melt and taste much better than packaged shredded/grated cheese. I use Emmi Le Gruyère Cheese, Belgioioso Parmesan, and Galbani whole milk, low moisture mozzarella. (Don't use fresh/high moisture or part skim mozzarella)
- Additional mozzarella can be used instead of gruyere if needed, but gruyere does take it up a big notch!
- Let the cream cheese fully soften so that it melts quickly and easily.
- Spinach: 10 oz. frozen spinach can be used instead of fresh. Thaw it fully and remove excess moisture before adding it.
- Artichokes: I use Mezzetta marinated artichoke hearts.
- Bouillon: If you need/want to omit ½ bouillon cube, add ¼ teaspoon of salt instead.
- Optional Additions:
- Sundried tomatoes add elevated flavor to the dish that you don’t normally see! Add it when the artichokes are added.
- Crumbled Bacon also makes a nice addition to the dip, it can be added to the dip itself and/or sprinkled on top before serving.
- Feel free to add a pinch of red pepper flakes when the artichokes are added as well.
Make Ahead Method:
- Assemble as outlined and let cool completely. Cover and refrigerate for up to 2 days.
- When ready to serve: Let it sit out for 30 minutes prior to baking. Cover and bake for 7 minutes. Remove the cover and bake for 25 minutes.
Storage:
- Store cooled leftovers in an airtight container and refrigerate for up to 3-4 days.
Nutritional information is an estimate and is per serving. There are 8 servings in this recipe.
