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.)

Toasted pita bread, naan bread, baguettes, crackers, or vegetables for serving

Instructions

Step 1: Combine the mozzarella, Gruyere, and parmesan cheeses in a bowl and set aside. Measure out the remaining ingredients before starting.

Step 2: Preheat your oven to 350° F.

Step 3: Melt the butter in a large saucepan over medium heat. Add the minced garlic and cook for about 2 minutes until fragrant.

Step 4: Reduce the heat to medium-low. Add the chicken broth, chicken bouillon cube, Dijon mustard, cream cheese, sour cream, and mayo. Stir continuously as the mixture melts and combines. Softer cream cheese will speed up this step.

Step 5: Stir in the drained and chopped artichoke hearts. Add the chopped spinach and cook until wilted, about 3 to 5 minutes. Fresh spinach shrinks significantly, so don’t be alarmed by the initial volume.

Step 6: Reserve 1 cup of the shredded cheese mixture. Gradually stir the remaining cheese into the dip until melted and well combined. Remove from heat and stir in the lemon juice.

Step 7: Transfer the dip to a lightly greased baking dish (a pie pan or a 1-2 quart dish works well). Sprinkle the reserved cheese evenly over the top.

Step 8: Bake uncovered for 20-25 minutes until the dip is hot and bubbling. For a golden top, broil on 500° F for 1-2 minutes, watching closely to avoid curdling.

Step 9: Serve warm with toasted pita bread, naan, baguette slices, crackers, or fresh vegetables.

Tips & Variations

Use frozen spinach in place of fresh by thawing and squeezing out excess water before adding to the dip.

For a vegetarian version, substitute vegetable broth for chicken broth and omit the chicken bouillon.

Add a pinch of red pepper flakes for a subtle spicy kick.

To speed up prep, use pre-minced garlic or garlic powder, but fresh garlic gives the best flavor.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip up to the point before baking, then cover and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking from cold.

Can I freeze leftover spinach and artichoke dip?

While you can freeze this dip, the texture may change slightly upon thawing and reheating. If freezing, place in a freezer-safe container for up to 2 months and thaw overnight in the refrigerator before reheating.