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 smooth, flavorful, and perfect for serving with tortilla chips!

Prep Time20

Cook Time25

Total Time45

Course: Appetizer

Cuisine: American

Servings: people

Calories: 449kcal

Author: Stephanie

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

US Customary - Metric

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

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.

Nutritional information is an estimate and is per serving. There are 8 servings in this recipe.

Nutrition