Description
This creamy Spinach and Artichoke Dip combines melted mozzarella, Gruyere, parmesan cheeses with tender spinach and artichokes, creating a rich, flavorful appetizer perfect for parties or gatherings. Baked to bubbly perfection and served warm with your choice of bread, crackers, or vegetables, it’s a classic crowd-pleaser with a luscious cheesy texture and a hint of lemony brightness.
Ingredients
Scale
Cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded Gruyere cheese (or more mozzarella)
- ½ cup grated parmesan cheese (divided)
Wet Ingredients & Seasonings
- 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)
- 1–2 teaspoons lemon juice (I use 2 tsp.)
Vegetables
- 1 (14.5 oz.) jar artichoke hearts, drained and roughly chopped
- 5 oz. fresh spinach, roughly chopped (or 10 oz. frozen)
Serving Suggestions
- Toasted pita bread
- Naan bread
- Baguettes
- Crackers
- Vegetables
Instructions
- Prepare Cheese Mixture: Combine the shredded mozzarella, shredded Gruyere, and half of the grated parmesan cheese in a bowl. Set aside for layering later.
- Preheat Oven: Set your oven to 350° F to warm up and prepare for baking the dip.
- Sauté Garlic: In a large saucepan, melt the butter over medium heat. Add minced garlic and cook for about 2 minutes until fragrant but not browned.
- Melt Base Ingredients: Reduce heat to medium-low. Add chicken broth, crumbled bouillon cube, Dijon mustard, softened cream cheese, sour cream, and mayo into the saucepan. Stir continuously as these ingredients melt and combine smoothly. Softer cream cheese helps speed this process.
- Add Vegetables: Stir in the chopped, drained artichoke hearts thoroughly. Add the roughly chopped spinach and cook for 3-5 minutes until the spinach wilts significantly.
- Incorporate Cheese: Reserve 1 cup of the combined cheese mixture. Gradually stir the remaining cheese into the dip until melted and fully combined. Remove from heat and stir in lemon juice for brightness.
- Transfer and Top: Pour the dip into a lightly greased baking dish, such as a pie pan or a 1-2 quart casserole dish. Sprinkle the reserved cheese evenly over the top.
- Bake the Dip: Bake the dish uncovered for 20-25 minutes, until the dip is hot and bubbling. If desired, broil at 500° F for 1-2 minutes to achieve a golden brown top—watch carefully to avoid curdling.
- Serve: Remove from oven and let cool slightly before serving. Offer with toasted pita bread, naan, baguettes, crackers, or fresh vegetables for dipping.
Notes
- Using softened cream cheese helps the base melt faster and blend more smoothly.
- Fresh spinach reduces significantly while cooking, so using the amount specified is important for balanced flavor and texture.
- If you prefer a richer dip, use all Gruyere cheese or mix mozzarella more liberally.
- This dip can be made ahead and refrigerated; reheat slowly before serving.
- Broiling the top is optional but gives an attractive golden crust—watch carefully to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: Spinach and artichoke dip, cheesy dip, baked appetizer, party dip, spinach dip, artichoke hearts, creamy dip
