Spinach & Artichoke Dip Recipe
Recipe information
Make Spinach & Artichoke Dip in just 50m. Creamy Cheesy dip with spinach, garlic, Artichokes and our fresh herb mix. Served in a bread boule with torn bread pieces for dipping.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Dip Base
Assembly & Serving
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.
Local Coupons
No local coupons found for this recipe's ingredients.