Asiago Spinach & Artichoke Dip Recipe
Our in-house version of a traditional spinach artichoke dip kicked up a notch with asiago cheese served with crustini rounds.
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.
Dairy
Vegetables
Condiments/Spices
Bread
Method
Preparation
- 1
Preheat Oven
Preheat your oven to 375°F (190°C).
- 2
- 3
Add Spinach and Artichokes
Add the chopped spinach and artichoke hearts to the skillet. Cook until the spinach wilts, about 2-3 minutes. Remove from heat and let cool slightly.
Mixing the Dip
- 4
Combine Ingredients
In a large mixing bowl, combine the softened cream cheese, sour cream, shredded asiago cheese, grated parmesan cheese, sautéed vegetable mixture, salt, black pepper, and red pepper flakes. Mix until well combined.
- 5
Transfer to Baking Dish
Transfer the mixture to a greased baking dish, spreading it evenly.
Baking
- 6
Bake the Dip
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the dip is golden and bubbly.
Serving
- 7
Prepare the Baguette
While the dip is baking, slice the baguette or crustini rounds and arrange them on a baking sheet. Toast them in the oven for the last 5 minutes of baking.
- 8
Serve
Once the dip is done baking, remove it from the oven and serve warm with the toasted baguette slices or crustini rounds.