Spinach & Artichoke Dip Recipe
Creamy Cheesy dip with spinach, garlic, Artichokes and our fresh herb mix. Served in a bread boule with torn bread pieces for dipping.
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Ingredients
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Dip Base
Assembly & Serving
Method
Dip Base
- 1
Prepare the spinach
Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add the fresh spinach in batches and sauté, stirring, until wilted (about 2–3 minutes). Remove from heat and transfer spinach to a fine-mesh sieve or colander. Press or squeeze out as much liquid as possible (important to prevent a watery dip). Roughly chop the squeezed spinach and set aside.
- 2
Prep artichokes and aromatics
Drain canned artichoke hearts thoroughly and pat dry with paper towels. Chop into roughly 1/2-inch pieces. Mince the garlic and finely chop the herb mix (parsley, chives, dill).
- 3
Combine base ingredients
In a large mixing bowl, add the softened cream cheese, sour cream, and mayonnaise. Use a rubber spatula or electric hand mixer on low to beat until smooth and combined (about 1 minute). Scrape down the bowl as needed.
- 4
Fold in cheeses and flavorings
Add the shredded mozzarella (1 1/2 cups), grated Parmesan (3 tbs), minced garlic (3 tsp), chopped artichokes, chopped spinach, chopped fresh herbs (reserve 1 tbsp for garnish), lemon juice (1 tsp), kosher salt (1 tsp), black pepper (1/2 tsp) and red pepper flakes if using (1/4 tsp). Fold gently until ingredients are evenly distributed. Taste and adjust seasoning.
- 5
Bake the dip
Preheat oven to 375°F (190°C). Transfer the mixture to an oven-safe baking dish (about 1 to 1.5 quart) or form it back into the hollowed bread boule (see Assembly). Smooth the top, sprinkle with the extra 1/2 cup shredded mozzarella, and bake in the preheated oven until bubbly and golden on top, about 20–25 minutes. If using a bread bowl, bake the filled boule on a baking sheet to catch any drips.
Assembly & Serving
- 6
Prepare the bread boule
While the oven preheats, use a serrated knife to cut a circle in the top of the bread boule and remove the top. Hollow out the interior, leaving a 1-inch thick shell all around (reserve the removed bread—torn into 4 cups—for dipping). If you baked the dip in a separate dish, place the hollowed boule on a rimmed baking sheet and scoop the baked dip into the bread bowl after baking.
- 7
Finish and garnish
If the dip was baked in a dish, spoon or transfer it into the hollowed bread boule. Sprinkle the extra shredded mozzarella over the top and return to the oven for 3–5 minutes if you want a melted topping. Remove from oven and let rest 3–5 minutes. Sprinkle the reserved chopped fresh herbs over the top for a fresh finish.
- 8
Serve
Place the filled bread boule on a serving board with the torn bread pieces arranged around it for dipping. Provide a small spoon for scooping and encourage guests to tear pieces of the bread shell as needed. Serve warm. Leftover dip can be refrigerated in an airtight container for up to 3 days.