Spinach Artichoke Dip Recipe
Artichokes, spinach, creamy four cheese blend, toasted Parmesan bread
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Spinach and Artichoke Mixture
Cheese Blend
Toasted Parmesan Bread
Method
Prepare Spinach and Artichoke Mixture
- 1
Cook Spinach
In a large skillet over medium heat, add the fresh spinach. Cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly. Once cooled, chop the spinach and set aside.
- 2
Mix Ingredients
In a mixing bowl, combine the chopped spinach, drained and chopped artichoke hearts, cream cheese, sour cream, mayonnaise, garlic powder, onion powder, salt, and black pepper. Stir until well combined and creamy.
Prepare Cheese Blend
- 3
Add Cheese
Fold in the shredded mozzarella, Parmesan, Pecorino Romano, and cheddar cheese into the spinach and artichoke mixture. Mix until evenly distributed.
Bake the Dip
- 4
Preheat Oven
Preheat your oven to 350°F (175°C).
- 5
Transfer to Baking Dish
Spread the mixture evenly into a baking dish. Optionally, top with extra shredded cheese for a cheesy crust.
- 6
Bake
Bake in the preheated oven for 25-30 minutes, or until the dip is bubbling and golden on top.
Prepare Toasted Parmesan Bread
- 7
Slice Baguette
Slice the French baguette into 1-inch thick slices.
- 8
Brush with Olive Oil
Brush both sides of each slice with olive oil and sprinkle with shredded Parmesan cheese.
- 9
Toast Bread
Toast the slices in the oven for about 10 minutes, or until golden and crispy. Keep an eye on them to avoid burning.
Serve
- 10
Enjoy
Serve the warm spinach artichoke dip with the toasted Parmesan bread on the side.